Grilled Chicken Breast With White Rosemary Barbecue Sauce Recipes

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GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE



Grilled Chicken with Alabama White BBQ Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup sugar
3/4 cup kosher salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt

Steps:

  • Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
  • Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
  • Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
  • Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
  • Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE



Grilled Chicken with Alabama White Barbecue Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 16

1/4 cup sugar
Kosher salt and freshly ground black pepper
Two 12-ounce bottles amber beer, chilled
1 head garlic, split crosswise
2 fresh bay leaves
2 teaspoons whole black peppercorns
Two 4-pound chickens, cut into 8 pieces each
Vegetable oil, for brushing
1 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons drained prepared horseradish
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco, for seasoning

Steps:

  • For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
  • For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
  • Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
  • Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
  • Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
  • Serve the remaining Alabama white sauce on the side for dipping.

GRILLED CHICKEN BREASTS WITH BBQ SAUCE



Grilled Chicken Breasts with BBQ Sauce image

For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 3

4 chicken breast halves
Coarse salt and ground pepper
1/3 cup Classic Barbecue Sauce

Steps:

  • Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
  • Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
  • About 1 minute before chicken is done, brush with barbecue sauce.

GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE



Grilled Smoky Chicken Breasts with Alabama White Barbecue Sauce image

Balance the spicy heat of grilled chicken breasts with a creamy, citrus sauce. Ready in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
2 teaspoons Montreal chicken grill seasoning
1 tablespoon packed brown sugar
1/2 teaspoon chipotle chili pepper powder
1/3 cup mayonnaise or salad dressing
2 tablespoons lemon juice
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush all sides of chicken with oil. In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.
  • Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.

Nutrition Facts : Calories 360, Carbohydrate 7 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 6 g, TransFat 0 g

GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE



Grilled Chicken Breast with White Rosemary Barbecue Sauce image

Provided by Rick Rodgers

Categories     Chicken     Garlic     Picnic     Super Bowl     Backyard BBQ     Dinner     Mayonnaise     Lemon     Rosemary     Spring     Tailgating     Grill     Grill/Barbecue     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

White Rosemary Barbecue Sauce:
2/3 cup mayonnaise
Grated zest of 1/2 lemon
1/4 cup fresh lemon juice
2 teaspoons chopped fresh rosemary
1 large garlic clove, crushed through a press
8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • 1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
  • 2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
  • 3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
  • 4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.

GRILLED CHICKEN WITH ROSEMARY WHITE BARBECUE SAUCE



Grilled Chicken With Rosemary White Barbecue Sauce image

Make and share this Grilled Chicken With Rosemary White Barbecue Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/3 cups mayonnaise
1 lemon, zest of
1/2 cup fresh lemon juice
4 teaspoons chopped fresh rosemary
2 garlic cloves, crushed through a press
2 (4 lb) whole chickens, each cut into 8 serving pieces
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper

Steps:

  • To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together .
  • Build a fire for indirect grilling in an outdoor grill.
  • For a charcoal grill, leave the coals heaped in a mound in the center.
  • For a gas grill, preheat on high, then leave one burner on high and turn the other burners off.
  • Season the chicken with salt and pepper.
  • Lightly oil the cooking grate.
  • Place the chicken on the unheated areas of the grill (that is, on the perimeter around, but not over, the coals in the charcoal grill, or over the off burners of the gas grill).
  • Cover and grill for 20 minutes.
  • Turn the chicken, cover, and continue grilling until an instant-read thermometer inserted in the thickest part of the breast reads 165°, about 20 minutes more.
  • Move the chicken to the hot area of the grill.
  • Brush the chicken all over with the mayonnaise mixture.
  • Grill, turning and basting occasionally with the remaining mayonnaise mixture, until the mayonnaise has reduced to a mostly transparent glaze, 3-5 minutes.
  • Transfer to a platter and serve hot, with the remaining sauce passed on the side.

Nutrition Facts : Calories 790.9, Fat 59.6, SaturatedFat 15.2, Cholesterol 224.1, Sodium 914.1, Carbohydrate 10.8, Fiber 0.1, Sugar 2.9, Protein 50.7

GRILLED BBQ CHICKEN BREASTS



Grilled BBQ Chicken Breasts image

This marinade will make your regular grilled BBQ breasts burst with flavor and a little kick!

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h25m

Yield 4

Number Of Ingredients 9

¼ cup avocado oil
¼ cup BBQ sauce
¼ cup apple cider vinegar
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon coarse sea salt
¼ teaspoon cayenne pepper
1 pound skinless, boneless chicken breasts

Steps:

  • Combine avocado oil, barbeque sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne and stir until well mixed.
  • Place chicken breasts into a bowl or zip-top bag and pour 2/3 of the marinade mixture over, making sure to coat all pieces. Reserve the leftover marinade to brush chicken while grilling. Allow chicken to marinate, 6 to 24 hours for best results.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook chicken on the preheated grill, brushing with reserved marinade and turning halfway through cooking time, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 278.5 calories, Carbohydrate 7.1 g, Cholesterol 64.6 mg, Fat 16.5 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 2.4 g, Sodium 452.6 mg, Sugar 4.4 g

GRILLED CHICKEN WITH WHITE BARBECUE SAUCE



Grilled Chicken With White Barbecue Sauce image

This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a "white" barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.

Provided by Tastings by CeCe

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried chipotle powder
1/2 cup light mayonnaise
1/3 cup white vinegar
1 tablespoon fresh coarse ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh squeezed lemon juice
1 dash salt

Steps:

  • To prepare chicken:.
  • Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
  • Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
  • Grill chicken on each side over direct heat for 5 minutes or until browned.
  • Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
  • Discard skin.
  • To prepare sauce:.
  • Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.

Nutrition Facts : Calories 242.7, Fat 16.9, SaturatedFat 3.5, Cholesterol 56.9, Sodium 918.7, Carbohydrate 5.8, Fiber 1.1, Sugar 1.6, Protein 15.9

CHICKEN WITH WHITE BARBECUE SAUCE



Chicken with White Barbecue Sauce image

Phyllis Kernick of Pittsburgh, Pennsylvania uses just a few ingredients to marinate these super-moist grilled chicken breasts.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup mayonnaise
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup lemon juice
1/4 cup cider vinegar
2 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small bowl, combine the mayonnaise, sugar, salt and pepper; gradually whisk in lemon juice and vinegar. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein.

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From lehmanlane.net


BBQ CHICKEN BREAST RECIPE
2022-01-16 Decrease the heat to medium-low; cook it for 10 minutes, and allow the BBQ sauce to cool completely. Add 1/2 of the BBQ sauce to a gallon-sized resealable Ziplock bag, then add the chicken breast. Massage the rosemary-infused BBQ sauce into the chicken and let it marinate for a minimum of 1 hour or overnight in the fridge.
From bbqrevolt.com


GRILLED CHICKEN WITH WHITE BARBECUE SAUCE RECIPE | MYRECIPES
Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.
From myrecipes.com


GRILLED CHICKEN WITH BALSAMIC BARBECUE SAUCE - COOKING CLASSY
2012-06-30 Balsamic Barbecue Sauce. In a medium saucepan, whisk together sugar and cornstarch. Stir in remaining ingredients then heat mixture just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce has thickened and slightly reduced.
From cookingclassy.com


CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN RECIPE
2022-04-25 Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade. Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the ...
From thespruceeats.com


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