GRILLED CHICKEN BREASTS WITH GRILLED CORN AND TOMATO SALAD
From America's Test Kitchen. A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks-like jumpstarting the corn in the microwave first-streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
Provided by SweetSueAl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
- Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
- Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
- Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
- Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
- Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.
Nutrition Facts : Calories 475.4, Fat 29.8, SaturatedFat 6.1, Cholesterol 90.7, Sodium 143.8, Carbohydrate 21.9, Fiber 2.3, Sugar 7.3, Protein 32.1
GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD
"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."
Provided by Marc Forgione
Categories main-dish
Time 5h10m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
- Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
- In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
- For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
- Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
- Serve the chicken with some of the marinated tomatoes on top.
GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
GRILLED CHICKEN BREASTS WITH CORN SALSA
Provided by Robert McGrath
Categories Chicken Herb Low Fat Quick & Easy Backyard BBQ Corn Bell Pepper Spring Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit
Number Of Ingredients 14
Steps:
- For Salsa:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
- For Chicken:
- Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
- Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
GRILLED CHICKEN AND CHARRED CORN SALAD
This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.
Provided by Dawn
Categories Salad Green Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
- Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
- Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
- Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
- Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 20.9 g, Cholesterol 67.2 mg, Fat 17.5 g, Fiber 7.1 g, Protein 30.8 g, SaturatedFat 2.9 g, Sodium 136.9 mg, Sugar 7.4 g
GRILLED CHICKEN BREASTS WITH HEIRLOOM TOMATOES
Make and share this Grilled Chicken Breasts With Heirloom Tomatoes recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Plunge the tomatoes in boiling water for 1 minute to help make peeling easier. Remove the skin, cut in quarters and remove the seeds. Cut in small cubes, reserve.
- Cut the red onion in small dices, add to the tomato dices.
- Remove the leaves from the mint.
- Crush the garlic cloves, grate and squeeze the lemon. Chop the mint leaves; mix with the olive oil, garlic, fresh pepper, salt, lemon juice and lemon zest. Pour half of the mixture over the chicken and half over the tomatoes and red onion. Let the meat and the tomatoes marinate for at least 30 minutes.
- When ready to cook, place the chicken on a hot grill for 1 to 2 minutes per side to get nice markings on the breasts. Remove from the grill and put on a small sheet pan. Pour any remaining marinade over the chicken.
- Place in a 350°F oven for 7 to 10 minutes, depending on the thickness of the breast.
- Once the chicken is cooked, allow the meat to rest for about five minutes. Mix the chicken's cooking juices with the tomatoes. Slice the chicken and place on a plate, cover with the marinated tomatoes and drizzle remaining tomato marinade over all. Serve with mint-infused couscous.
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