GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
GRILLED CHICKEN WITH FRESH-HERB DRESSING
Fresh cilantro amped up with serrano, scallions, and lime make a lively sauce for juicy flame-kissed chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
- Meanwhile, chop cilantro; combine with serrano, scallions, lime zest and juice, and oil. Season with salt.
- Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
- Uncover grill; transfer chicken to direct heat. Brush dressing over chicken as pieces come off the grill.
GRILLED HERB CHICKEN
This is truly a family-friendly recipe. Grab the kids and jump in the hot tub or pool--or just run through the sprinkler--while this little fryer is on the grill.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
- Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
- Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.
Nutrition Facts : Calories 250, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 100 mg
GRILLED CHICKEN WITH BOARD DRESSING
Letting meat rest ensures juiciness. Make even better use of that time by sprinkling the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top, a trick we picked up from chef Adam Perry Lang. The cooked protein will soak up the herbs' aroma. Flavor bonus: Drizzle the herb-infused juices over the meat before serving.
Provided by Alison Roman
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
- Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10-15 minutes per side (move chicken to cooler part of grill if it's cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
- Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
- DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
GRILLED CHICKEN WITH GARLIC-HERB DRESSING AND GRILLED LEMON
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
- Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
- Preheat an outdoor gas or charcoal grill to medium heat.
- Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
- Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
- When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
- Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
- Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
- To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.
GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high.
- Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
- Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
- Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
- Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
- Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
- Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
- Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.
GRILLED CHICKEN WITH TOMATOES AND CORN
While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
- On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
- When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
- Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.
GRILLED MARINATED CHICKEN WITH FRESH HERB SAUCE
Chicken breasts lose their reputation for being boring when they're marinated first and served with this fresh herb sauce.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix dressing and herbs; pour 1/4 cup over chicken in shallow glass dish. Turn chicken over to coat both sides. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Grill chicken 7 min.; turn over. Add tomatoes to grill; brush with 1/4 cup of the remaining dressing mixture. Grill 6 to 8 min. or until chicken is cooked through (165ºF) and tomatoes are heated through, turning tomatoes occasionally.
- Serve chicken with tomatoes and remaining dressing mixture.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 25 g
GRILLED CHICKEN WITH GARLIC-HERB DRESSING AND GRILLED LEMON - TY
This is a fantastic recipe, and we always double the dressing. This sauce is also excellent on shrimp, chicken...just about anything you want to grill! Tyler uses raddicchio in his recipe, but we don't care for it.I sometimes use bone-in chicken breasts instead of an entire chicken. Adapted from Tyler Florence.
Provided by Scoutie
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Leaving the garlic heads intact, cut the tops off of the garlic. (as little as possible while still allowing the tops to be free of the garlic paper.)
- Make a foil packet for the garlic, place the garlic on it, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil up tight, making a pouch.
- Put the package in the oven and roast for 40 minutes, or longer, until the garlic is soft.
- Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender.
- Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette. Reserve about 1/4 of the vinaigrette.
- Preheat an outdoor gas or charcoal grill to medium heat.
- Rinse the chicken and pat dry with paper towels.
- Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil.
- Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
- Put the chicken on the grill, skin side down, and grill.
- Grill the chicken for about 20 minutes, turning once, then baste with the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes.
- During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
- Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with some of the reserved dressing.
Nutrition Facts : Calories 796.8, Fat 62.1, SaturatedFat 13.7, Cholesterol 172.5, Sodium 184.7, Carbohydrate 16.1, Fiber 3.5, Sugar 0.6, Protein 46.1
HERB MARINADE FOR GRILLED CHICKEN
I prefer this marinade for chicken cooked on the grill, but I'm sure it would work for roasted chicken as well.
Provided by Wildflour
Categories Low Protein
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients into a jar, close tightly, shake well.
- Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
- Grill til chicken is done.
- You can salt and pepper chicken just before grilling if you prefer.
Nutrition Facts : Calories 487.8, Fat 54.1, SaturatedFat 7.5, Sodium 1.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 0.3
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