HERBY GRILLED CHICKEN KEBABS WITH GRAPES AND SHALLOTS
These Herby Grilled Chicken Kebabs with Grapes and Shallots did the trick. You simply must give this recipe a try!
Provided by Brenda | A Farmgirl's Dabbles
Categories Grilling
Time 15m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine yogurt, 2 tablespoons of the olive oil, garlic, lemon juice and zest, thyme, and rosemary. Add chicken and fold to combine. Cover bowl and place in refrigerator to marinate for at least two hours, and up to six. If using wooden skewers, place them in a shallow pan of water to soak. This will help them to not burn up as much on the grill.
- In a small bowl, whisk together balsamic vinegar, honey, and remaining tablespoon of olive oil. Peel each quartered shallot into 2 pieces and add to the balsamic mixture. Fold gently to combine. Cover bowl and place in refrigerator until chicken is done marinating.
- Thread chicken onto wood or metal skewers, alternating with grapes and shallots. Sprinkle with salt and pepper.
- Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
- Place chicken kebabs on hot grill grates and let cook until beautifully charred. Turn the kebabs and continue to cook until charred again. The chicken should be cooked through after about 12 to 15 minutes of total grill time. Serve hot.
Nutrition Facts : Calories 273 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 142 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ROASTED CHICKEN WITH GRAPES AND THYME
In this recipe the skin of the grapes becomes blistered as they roast and the grapes themselves then become extremely juicy and almost jam-like.
Provided by Kylie
Categories Main Course
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF (200ºC).
- Pat the chicken completely dry. Gently slide your fingers between the breast and the skin to loosen the skin and make two pockets. Repeat with the chicken thighs.
- Place the chicken i a roasting pan and push pats of butter into each of the four pockets.Season generously with salt and pepper and drizzle with olive oil.
- Arrange the grapes and thyme around the chicken. Add the lemon halves to the inside of the chicken then tie the legs together using butcher's twine.
- Roast the chicken until golden brown and internal temperature registers 165ºF (73.88ºC), about 1 hour. Remove the chicken to a cutting board to rest for about 10 minutes before carving.
- Serve the chicken topped with the roasted grapes.
Nutrition Facts : Calories 260 kcal, Carbohydrate 26 g, Protein 2 g, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 1168 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 9 g, ServingSize 1 serving
SPICED CHICKEN AND GRAPE SKEWERS
Provided by Ellie Krieger
Categories appetizer
Time 40m
Yield 4 servings, serving size 2 skewers
Number Of Ingredients 13
Steps:
- In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.
- Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.
Nutrition Facts : Calories 220, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 1.5 grams, Protein 27 grams
GRILLED GRAPE & ROSEMARY CHICKEN KABOBS
Provided by Serena Ball, MS, RD
Number Of Ingredients 7
Steps:
- In a small bowl, mix together 2 tablespoons oil, chopped rosemary, lemon juice, salt and pepper. Pour into large plastic bag or bowl.
- Add chicken and shake until completely coated. Marinate in refrigerator for 30 minutes - 1 hour (or even 5 minutes like I did because I was pressed for time!)
- Add the grapes to the marinade the last 5 minutes of marinading time.
- Thread pieces of chicken alternately with grapes on each rosemary sprig or skewer. Discard marinade.
- On a grill pan over medium heat, heat remaining tablespoon of olive oil. Place 3-4 skewers at a time on hot pan. Cook 3 minutes per side. Repeat until all skewers have been cooked.
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
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