Is mesquite flavor good for chicken?

Mesquite wood imparts a stronger flavor than some other woods like hickory or applewood, but don't be afraid to go beyond beef or pork. Mesquite gives the chicken a rich smokehouse chicken flavor.

How long do I marinate chicken?

Bone-in pieces benefit from a longer marinade time, like 12-24 hours. Boneless chicken is best at 6-10 hours. Longer than that, and the acid in the marinade will start to "cook" the chicken, creating tough spots after it's cooked over heat. Do not marinate chicken longer than 2 days as it will break down the muscle fibers into mush.

Do you need acid to marinate chicken?

Chicken marinade requires three parts: acid, fat, and a sweetener, along with salt/seasoning. The acid helps to tenderize the muscle fibers but also helps the chicken retain moisture for a juicy end product.

Mesquite Grilled Chicken

Name: Mesquite Grilled Chicken
Prep time: 24 h 5 min
Cook time: 25 min
Total time: 24 h 30 min
Cuisine: American
Ingredients: 2 pounds bone-in chicken parts; 1/2 cup beer; 2 tablespoons olive oil; 2 tablespoons lime juice or apple cider vinegar; 2 tablespoons brown sugar; 1 tablespoon minced garlic; 2 teaspoons Dijon mustard; 2 teaspoons mesquite liquid smoke; 1 teaspoon Worcestershire sauce; 2 1/2 teaspoon salt; 1 teaspoon black pepper

Description

Elevate your grilled chicken game with this easy and mouth-watering mesquite marinade recipe. The combination of mesquite liquid smoke, beer, garlic, Worcestershire sauce, and brown sugar will infuse your chicken with the classic flavors of a smokehouse.

Ingredients

Units Scale

2 pounds bone-in chicken parts
1/2 cup beer
2 tablespoons olive oil
2 tablespoons lime juice or apple cider vinegar
2 tablespoons brown sugar
1 tablespoon minced garlic
2 teaspoons Dijon mustard
2 teaspoons mesquite liquid smoke
1 teaspoon Worcestershire sauce
2 1/2 teaspoon salt
1 teaspoon black pepper

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Instructions

Add all the ingredients except for the chicken to a zip-top bag or glass dish and whisk to combine.
Trim any hanging skin from the chicken pieces and discard, then add the chicken to the marinade. Refrigerate the chicken in the marinade for 6-24 hours; overnight is best.
When you're ready to grill the chicken, drain the marinade and discard it. Pat the chicken dry.
Heat the grill to 375°F and oil the grates.
Add the chicken to the hot grill, skin-side up, for 7 minutes, then flip. Grill for another 7 minutes, then flip back.
Check the temperature of the chicken. If it's browning or charring too quickly, you can either turn the heat down or move it to indirect heat. To do this, turn the burners off one section of the grill (or move the charcoal) and set the seared chicken in that section. The heat from the rest of the grill will finish cooking the chicken.
Grill the chicken until the breast and wing have reached 160°F and the thigh and drumstick reach 180°F. At 375°F this should take 20-30 minutes, depending on the size of the chicken pieces.
Let the chicken rest off the grill for 5-10 minutes before serving.

Prep Time: 5 minutes
Marinating Time: 24 hours
Cook Time: 25 minutes
Category: Main dish
Method: Grilling
Cuisine: American