Grilled Chicken Involtini Recipes
GIADA DE LAURENTIIS' GRILLED CHICKEN INVOLTINI
Steps:
- Preheat a grill to medium-high heat. Move the coals to one side so that you can cook the chicken over indirect heat.
- MAKE THE SAUCE: In a small bowl, stir together the parsley, lemon zest, olive oil, and salt. Set aside.
- PREPARE THE INVOLTINI: In a separate small bowl, mix the oregano, salt, and red pepper flakes together. Lay a chicken cutlet lengthwise on your work surface and season it all over with the salt mixture. Place a piece of prosciutto on top, followed by a piece of provolone folded in half. Top with 1 sun-dried tomato. Roll the cutlet, enclosing the fillings, and secure with 2 parallel skewers. Repeat with the remaining ingredients, placing 2 rolls on each pair of skewers for easy flipping.
- Drizzle the rolls with the olive oil and place them on the grill directly over the coals. Sear the chicken on both sides for 10 minutes, or until golden brown, flipping as needed. Move the skewers away from the hot coals, cover the grill, and cook with indirect heat for an additional 10 minutes, or until cooked through, turning once. Transfer to a platter and allow to rest for 5 minutes.
- Remove the skewers from the involtini, slice, and serve drizzled with the sauce.
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
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- Preheat a grill to medium high heat. Move the coals so that one part of the grill has indirect heat.
- In a separate small bowl mix together the oregano, salt and red pepper flakes. Lay a chicken filets flat on a board lengthwise and season all sides with the salt mixture. Place a piece of prosciutto on each filet. Fold each piece of provolone in half and place on top of the prosciutto. Followed by 1 sundried tomato. Working one at time, roll the chicken over the tomato and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken placing 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed for 10 minutes or until golden brown. Move the skewers to indirect heat and continue to cook for an additional 10 minutes or until cooked through. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve drizzled with the parsley oil.
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