Grilled Chicken Platter Recipe! Serve these BBQ chicken pieces on a tray with onion rings, coleslaw, and mac ‘n’ cheese for an all-American.
That is why you must taste my succulent grilled chicken plate. Although I was compensated for my time, all of my thoughts are my own Smart Chicken drumsticks.
In this essay, I’ll reveal all of my grilling secrets to you. To begin, begin with Smart Chicken boneless skinless breasts and drumsticks. By far the greatest quality meat I’ve seen on the market is their chicken. It’s organic, cruelty-free, and given a high-quality diet. As a result, you’ll feel good about eating and sharing this meal with your family.
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Getting the grilled chicken platter recipe ready?
Butterflying your chicken is the process of delicately slicing it in half so that it is half the thickness. Once the chicken has been butterflied, throw it in a Ziploc bag and carefully pound it with a mallet.
Getting the drumsticks ready?
This approach results in a stunning appearance as well as an easy-to-hold handle for your drumstick.
To begin, remove the drumsticks from the packaging. Place them on a chopping board, one at a time, and gently cut through the skin, tendons, and fat at the base of the drumstick. In other words, where the flesh meets the bone. You should cut all the way around the base of the drumstick to expose the bone. Once you’ve sliced all the way through, press the superfluous skin, tendon, and fat to the bone’s base. Using a paper towel, carefully remove this section of the bone away from the bone. The leftover meat will next be pushed downward to create a little tight ball. It will look like a lollipop. Repeat with the remaining drumsticks. Then, place all of the prepared drumsticks in a separate Ziploc bag.
In other words, where the flesh meets the bone. Once you’ve sliced all the way through, press the superfluous skin, tendon, and fat to the bone’s base. Grilled Chicken Platter Recipe!
Refrigerate the grilled chicken breasts and lollipops in an airtight jar for 3-4 days. Keep the salad and dressing in separate containers. Serve any leftovers on top of salads, inside wraps, or in sandwiches. Reheat the drumsticks and serve with ranch dressing or BBQ sauce for a great protein-packed snack. Looking for more recipes for the summer? My ditalini pasta salad and BBQ chicken meatballs are two of my favorite dishes.
Grilled Chicken Platter Recipe
Summer has here, and the warm weather is here to stay. That is why you must taste my succulent grilled chicken plate.
- A meat thermometer, grilling tongs, and a clean tray to set the cooked meat on are all required. Check that you have all of your tools ready to go.
- Take the chilled chicken breasts and drumsticks out of the refrigerator. Allow them to rest at room temperature for 15-20 minutes.
- Important Note: For details on how to prepare each piece of chicken, see the guidelines given above.
- Paprika should be sprinkled over the entire piece of meat and well rubbed in. This will add taste and color to the dish. Set aside the chicken.
- Cover the grill with a layer of aluminum foil.
- Preheat the gas grill to 450-475°F. When you set the meat on the grill, it should be very hot. This is one of my strategies for keeping the fluids in.
- When the grill is hot and the chicken has rested at room temperature, place the drumsticks on it first.
- They need 30-35 minutes to cook through, which is more than the time required for the breast flesh. You’ll also want an interior temperature of 180 degrees.
- This breaks down the tendons, making the drumsticks moist and delicate rather than stringy.
- After about 5 minutes, use grilling tongs to delicately flip the drumsticks. To avoid scorching, flip the drumsticks often (every 5 minutes).
- Charring is beneficial, but burning is detrimental. Also, remember to seal the lid between spins.
- After the drumsticks have been cooking for about 20 minutes, add the chicken breasts.
- Place the chicken breasts on a hot grill and cook for 6-7 minutes. Reduce the grill temperature to 400°F after about 6 minutes and turn the chicken breasts.
- The chicken breasts will only be turned once, as opposed to the drumsticks, which will be turned every 5 minutes.
- When the chicken breasts reach an internal temperature of 165 degrees, remove them from the grill.
- The cooking time will differ depending on the thickness of your chicken breasts.
- However, because we’ve butterflied and pounded them, they’ll cook faster.
- Allow 5-10 minutes for the chicken breasts to rest before slicing.
- Remove the drumsticks from the grill when the internal temperature reaches 180°F and the juices flow clear.
- Allow them to rest for 5-10 minutes before serving.
- Bring a kettle of water to a boil. Cook the corn for 5 minutes in boiling water.
- Remove the corn from the water and place it on a cooling rack to cool. When it’s cold enough to handle, carefully remove the kernels.
- Place two avocado slices in a mixing dish.
- After that, add the cut tomatoes and corn kernels. Mix everything together.
- Then, squeeze in some fresh lime juice and leave away.
- Place the avocado tomato salad on top of the plate.
- Add the chicken breasts, drumsticks, and any fluids after that.
- Season with a sprinkle of salt and a couple of cranks of cracked black pepper to taste.
- Serve with dressing or your favorite BBQ sauce on the side.
Time to grill
Prepare the chicken
Prepare the grill
Prepare the salad
Assemble the platter
Serving Size 1
- Amount Per Serving
- Calories 754
- % Daily Value *
- Total Fat 58g90%
- Saturated Fat 10g50%
- Trans Fat 1g
- Cholesterol 212mg71%
- Sodium 799mg34%
- Total Carbohydrate 5g2%
- Sugars 1g
- Protein 52g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.