Grilled Chicken & Turkey Recipes | The Daily Dish

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Grilled Chicken & Turkey Recipes

Zesty Lemon-Herb Marinade

1 Comment | Written on May 14, 2014 at 5:00 am , by

Do you smell it?  Grilling season is here!

I love this time of year when you can fire up the grill and keep the house cool.  The key to a perfectly grilled piece of chicken, fish or even vegetables?  The perfect marinade.  Today you are in luck…

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Leftover Turkey Lettuce Wraps

3 Comments | Written on November 21, 2013 at 5:00 am , by

Last week Better Recipes held the “Best Turkey Recipe Ever” contest.  We received everything from ways to cook the whole bird, to creative uses for leftovers.  In the end, the winning dish is a fresh and healthy recipe that is perfect to enjoy in the days after the big Thanksgiving meal.  Congratulations to “jselder551930” for her “Perfectly ‘Peared’ Turkey Lettuce Wraps.”    (You will get the play on words below!)

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Best Chicken Breast Recipe Ever – Bulgogi Lettuce Wraps

5 Comments | Written on April 19, 2013 at 12:00 am , by

The winning dish in our “Best Chicken Breast Recipe Ever” contest is a fresh and healthy meal with a flavorful international twist!  Congratulations to “egadsby2” for her creative “Chicken Bulgogi Lettuce Wraps with Asian Pear-Cucumber Salsa.”  These low carb wraps are bright and colorful with a satisfying crunch.

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Winner, Winner…Chicken Dinner! Weekly Blog Giveaway

13 Comments | Written on August 22, 2011 at 5:00 am , by

I am so excited to officially begin our weekly blog giveaway!  Every Monday there will be a new and exciting prize package.

This week we are giving away all the fixings for a fantastic family chicken dinner:

Vertical Chicken Roasterperfect for making beer can chicken in the oven or on the grill

Digital instant read thermometer

4 Dinner platestake a look at the gorgeous pattern and beautiful colors!

4 matching cloth napkins

Coordinating platter and bread board

In order to enter the giveaway, leave a comment here on the blog.  Tell us who you would invite to your special chicken dinner.  If you win the prize, it will be a wonderful way to celebrate!

The giveaway is open until midnight on Sunday August, 28th.  Good luck!

Blog Giveaway Official Rules


Chili and Spice Rub:

1/4 cup chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder

Combine all ingredients in a small bowl.

Directions for preparing chicken for grill:

1.  Remove neck and giblets from a 5-pound roasting chicken.  Rinse chicken, then pat dry inside and outside with paper towels.
2.  Rub prepared spice mixture all over chicken.  Hold the chicken upright with the opening of the body cavity at the bottom, and lower it onto a half-filled can of beer so the can fits into the cavity.  Pull the chicken legs forward so the bird rests on its legs and the can.  Twist wing tips behind back.  Stuff a lemon quarter into the neck cavity.
3.  For a charcoal grill, arrange medium-hot coals around a drip pan.  Stand chicken upright on grill rack over drip pan.  Cover and grill for about 2 hours or until chicken is no longer pink. (180 degrees in thigh muscle).  If necessary, tent chicken with foil to prevent over-browning.  If using a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  If necessary, remove upper grill racks so chicken will stand upright.  Grill as above.
4.  Remove chicken from grill, holding by the can.  Cover with foil; let stand for 10 minutes.  Use a hot pad to grasp can and heavy tongs to carefully remove the chicken.

How to Make Beer Can Chicken:

Beer Can Chicken in the Oven:

Better Recipes “Cook Of The Week” Sarah Bracker

6 Comments | Written on August 4, 2010 at 5:00 am , by

Say “hello” to our “Cook of the Week” Sarah!  I first met Sarah and her mom, Debbi, last summer at the National Beef Cook-Off.  I was a finalist in the “Grilling” category and she was one of the finalists in the “Teens Cooking with Beef” category.  I was instantly impressed with her poise, enthusiasm, and, of course, her food!  Sarah’s journey into the food world has been interesting and inspiring.  Her mom, Debbi, tells it best.

“Sarah was born in China and lived there until 2007 when we became a family.  She spoke no English and left behind everything and everyone she had ever known for the chance at a new life with a family.  After almost 14 years on this earth, she had just two small bags with her…one item inside was a cookbook.  She had always wanted to learn to cook, something we had not known about her until after our adoption was final.  In the beginning she could not speak English and we could not speak Chinese, but we found common ground with cooking.  All three of us would get into the kitchen and just be goofy and silly and whip up whatever came to mind … it didn’t matter how good it was or what it was, just the fact that we were together as a family.”

Currently, Sarah is a high school sophomore and loves all things “girly” especially jewelry and clothes.  (Ah, a woman after my own heart!)  She recently opened an online store as a way for her to learn about business as well as set aside a bit of money for college.  Also, she plans to give 20% of profits to worldwide orphan care to help those children residing in the world’s orphanages.  There are way too many children without families and she wants them to know they are not forgotten.  What a lady!

Sarah’s dad, Kevin, taught her to grill and she has loved it ever since!  Chicken wings are her favorite thing to make and she loves her food SPICY!!!  And I mean SPICY.   Debbi and Sarah love to come up with recipes together and they toned down this wing recipe, but it’s still smokin’ hot!

ASIAN BBQ FIRE WINGS Recipe by Sarah and Debbi Bracker

2 pounds chicken wings

1 can (10 ounces) diced tomatoes with green chilies

1/3 cup sriracha hot chili sauce

2 Tablespoons crushed red pepper flakes

1/2 teaspoon ground black pepper

1 Tablespoon toasted sesame oil

2 teaspoons teriyaki sauce

1/4 cup hoisin sauce

2 tablespoons vegetable oil

1/2 to 1 teaspoon toasted sesame seeds

Place chicken wings in 8-inch or 9-inch glass dish.

To prepare marinade, in blender combine undrained tomatoes and green chilies, sriracha hot chili sauce, red pepper flakes, black pepper and toasted sesame oil; process until almost smooth.

To prepare “toss sauce”, remove 1/4 cup of marinade from blender to a small bowl and combine with teriyaki sauce and hoisin; cover “toss sauce” and refrigerate.

Pour remaining sauce from blender over chicken wings; turn wings to coat, cover with plastic wrap and refrigerate at least 2 hours or overnight.

Preheat grill to medium-high.  Brush grill with vegetable oil.  Place reserved “toss sauce” (the sauce mixed with teriyaki and hoisin) in small saucepan and heat on grill (or stovetop) just until hot; keep warm.

With disposable gloves on your hands, remove wings from marinade, discard marinade and place wings on preheated grill.  (Discard gloves).  Grill wings 20 to 24 minutes, turning occasionally, until cooked through and no longer pink inside.

Place hot cooked wings in large glass bowl.  Drizzle with warm “toss sauce” and toss to evenly coat.  Place on serving plate and sprinkle with sesame seeds.  Enjoy!

Don’t those look AMAZING!?  Sarah also shared with us this quick and easy dessert.  Whip this up along with those wings and you have a party!  Thanks for sharing, Sarah!

ISLAND MACAROON SHORTCAKE Recipe by Sarah and Debbi Bracker

3 egg whites

1/4 cup granulated sugar

1 (16 ounce) frozen all butter pound cake, thawed

6 Tablespoons flaked sweetened coconut

1 fresh mango, peeled and diced

1 cup pineapple pieces

2 cups small sliced strawberries

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

To prepare meringue, beat egg whites with mixer on high until soft peaks from.  Gradually beat in sugar until stiff peaks form.

Slice off short ends of pound cake and discard (or eat!).  Slice remaining loaf into six equal slices.  Lay slices cut side down on prepared pan, spacing at least 2 inches apart.

Spread meringue over top and half-way down of the sides of each piece (do not allow meringue to get close to the parchment paper or it will stick when baking).  Mound any remaining meringue on tops of cake slices.  Sprinkle each with 1 Tablespoon of coconut.

Bake 9 to 11 minutes until starting to brown on top.

Directly before serving, toss together mango, pineapple and strawberries.  Place one cake piece on each serving plate and serve with some of the mixed fruit.  Serves 6.