Good Eats | Get the Memorial Marinade Ready – 3 Easy Grilled Chicken Recipes To Try + Slow Cooker Recipes

Happy are those that get to celebrate a 4-day weekend! Memorial Day… which means it’s about time to dish out the meat for marinating and seasoning prep — and can’t leave out the fresh asparagus, zucchini, squash, & broccoli for grilling too. Keep those close by. I have not tried these grilled chicken dishes, (and you’re probably thinking “why chicken?”) I chose these three… 1.) Because I don’t eat anything else but chicken & seafood. 2.) Enough of the boring traditional grilled chicken 3.) Don’t the pictures look mesmerizing?  Enjoy!

(via Huff Post Taste)

1. Harissa Chicken With Green Chile & Tomato Salad



  • 2 tablespoon(s) sweet paprika
  • 1 chipotle in adobo, minced plus 1 teaspoon adobo sauce
  • 2 clove(s) garlic, minced
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) ground caraway
  • 2 tablespoon(s) extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 4 skinless boneless chicken breast halves, lightly pounded
  • 2 mild green chiles, such as Italian frying peppers
  • 1/2 small red onion, thinly sliced
  • 1/2 pound(s) grape tomatoes, halved
  • 1/2 cup(s) chopped cilantro

In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.Light a grill or preheat a grill pan. Grill the chiles over moderately high heat until charred all over. Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.Transfer the chiles to a bowl and add the onion, tomatoes, cilantro and 1 tablespoon of the harissa. Season the salad with salt and pepper and let stand for 10 minutes. | Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.

2. Grilled Honey Miso Wings



  • honey
  • miso & easy [or] miso paste
  • chicken wings (small or regular size)
  • soy sauce
  • garlic clove
  • large zip loc bag

Whisk together the marinade ingredients | Throw everything in the zip loc bag (marinade + chicken) and let sit in refrigerator over night. | Next day, just throw them on the grill! 

3. Grilled Tandoori-Style Chicken



  • 1 cup(s) plain nonfat yogurt
  • 1 2-inch piece of ginger, peeled and finely grated
  • 2 large garlic cloves, finely grated
  • 2 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) mustard seeds
  • 1 1/2 teaspoon(s) garam masala, see Note
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) Kashmiri chile powder or cayenne pepper
  • 8 4-ounce skinless chicken drumsticks, trimmed of excess fat
  • 1/2 teaspoon(s) chaat masala

In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt and chile powder. | Using a sharp knife, make 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. | Cover and refrigerate for 4 hours. | Light a grill. | Remove the chicken legs from the marinade, wiping off all but a thin layer. | Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. | Transfer the chicken legs to plates, sprinkle with the chaat masala and serve.

Happy Memorial Day!




  1. Reblogged this on The ObamaCrat.Com™ and commented:
    YummY Holiday recipes from PSLoveCharli Online. Thank you ms. Charli

  2. Reblogged this on Curvaceous Girl Blog! and commented:
    lets try this

  3. Reblogged this on cadesertvoice and commented:
    Great chicken recipes. I saw this blog at the Thank you, Mr. J.B.!

  4. these all look delicious!


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