Mesquite Grilled Chicken(For A Crowd)
Mesquite grilled chicken offers smoky, spicy flavors with a robust marinade, perfect for feeding a crowd at outdoor gatherings or summer barbecues.
Ingredients
Instructions
- Twenty-four hours ahead of cooking, rinse and dry chicken pieces; set aside.
- Combine garlic, paprika, oregano, cumin, lime juice, cayenne pepper, kosher salt, black pepper, and corn oil in a food processor until smooth.
- Place chicken pieces in large Ziploc bags and pour marinade over them.
- Refrigerate for 24 hours to marinate.
- Soak mesquite wood in lighter fluid for 30 minutes before lighting.
- Light the charcoal and allow coals to become red-hot.
- Remove chicken from marinade and place over open grill.
- Baste the chicken with remaining marinade during cooking.
- Cook until the chicken is no longer pink and has an internal temperature of 165°F (75°C).
Tips & Substitutions
For optimal flavor, consider marinating the chicken for up to 48 hours. If you don’t have mesquite wood, hickory or applewood can be great substitutes. Adjust the cayenne pepper to cater to your spice preference. To save time, you can use a store-bought marinade but ensure it complements the flavors you desire.
Serving Suggestions
Serve the mesquite grilled chicken with a side of grilled vegetables or a fresh salad for a balanced meal. It pairs beautifully with rice or quinoa, and a zesty lime vinaigrette can enhance the flavors. Consider serving it alongside Spicy Spud Chicken for a delightful feast that showcases different flavors and cooking methods.
Storage & Reheating
Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through, ensuring it remains juicy. You can also shred it for use in other dishes like Chicken Casserole Pie.
Nutrition & Diet Analysis (per serving)
Each serving of Mesquite Grilled Chicken(For A Crowd) contains roughly 381 calories, with 17g protein, 61g carbohydrates, and 18g fat. It is an excellent source of iron (222% of the Daily Value), calcium (100% of the Daily Value), and dietary fiber (92% of the Daily Value), and a good source of vitamin A. At about 381 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole chicken instead of pieces?
Yes, you can use a whole chicken for this recipe. Just ensure to adjust the cooking time, as it will take longer to reach an internal temperature of 165°F (75°C). Consider spatchcocking the chicken for even cooking and easier grilling.
What if I don’t have a grill?
If you don’t have access to a grill, you can bake the marinated chicken in the oven. Preheat your oven to 375°F (190°C) and place the chicken on a baking sheet. Bake for 45-60 minutes, basting occasionally, until cooked through.
How can I tell when the chicken is done?
The best way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F (75°C). Additionally, the juices should run clear, not pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).