Grilled Chicken With Mint And Pine Nut Gremolata Recipes

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GRILLED CHICKEN WITH MINT AND PINE NUT GREMOLATA



Grilled Chicken With Mint and Pine Nut Gremolata image

I have a bountiful amount of mint coming out of my garden lately. When I saw this recipe in Cooking Light, I knew that I might be able to make a dent in it!!!

Provided by Abby Girl

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup mint leaf, loosely packed
2 tablespoons pine nuts, toasted
2 teaspoons lemon rind, grated
2 garlic cloves, minced
4 teaspoons olive oil
1/4 teaspoon kosher salt
2 teaspoons olive oil
4 chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
  • To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

Nutrition Facts : Calories 220.3, Fat 16.4, SaturatedFat 3.1, Cholesterol 46.4, Sodium 375.2, Carbohydrate 2.2, Fiber 0.8, Sugar 0.2, Protein 16.1

PAN-GRILLED CHICKEN WITH GREMOLATA



Pan-Grilled Chicken with Gremolata image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skin-on, chicken breast halves, about 6 ounces each
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small clove garlic
1/4 teaspoon kosher salt
1 lemon, zest finely minced
1/4 cup minced flat-leaf parsley
1 to 2 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
  • While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
  • Slice the breasts, against the grain and serve with the gremolata.

GRILLED CHICKEN WITH ORANGE GREMOLATA



Grilled Chicken With Orange Gremolata image

Weight Watcher's New Complete Cookbook - 4 PointsPlus per serving Gremolata is an Italian condiment that usually consists of parsley, garlic, lemon zest and olive oil. It can be sprinkled on almost any meat, fish or poultry for a burst of flavor. Don't use the nutrition facts listed by this web site. It includes the chicken skin which you will be removing and discarding after cooking the chicken. If you leave the skin on the points plus value with be much higher.

Provided by Dreamer in Ontario

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fresh parsley, chopped
1 orange, zest of, grated
1 lemon, zest of, grated
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cumin
3 lbs bone-in chicken parts (breasts, drumsticks & thighs)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Spray grill rack with nonstick spray.
  • Preheat grill to medium or prepare medium fire using direct method.
  • In the meantime make the gremolita by mixing together parsley, zest, garlic, oil and cumin in small bowl.
  • Reserve 3 tbsp of gremolata in cup.
  • Gently loosen skin on chicken and spread remaining gremolata on meat under skin.
  • Place chicken, skin side down, on cooler portion of grill and cover.
  • Turn every 10 minutes, until cooked through (about 30 minutes).
  • Remove skin from chicken.
  • Place chicken on platter and sprinkle with reserved gremolata.

GRILLED LAMB CHOPS WITH MINT GREMOLATA



Grilled Lamb Chops with Mint Gremolata image

This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 11

12 rib lamb chops, rib ends frenched
1/2 teaspoon coarse salt
Freshly ground black pepper
Extra-virgin olive oil
3/4 cup fresh mint, roughly chopped
1 tablespoon freshly grated lemon zest, (from 1 lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat a cast-iron grill pan over high heat.
  • Prepare the gremolata: In a small food processor, combine mint, lemon zest, lemon juice, pine nuts, salt, pepper, and 1 tablespoon oil. Pulse until the mixture is roughly chopped and combined. While continuing to pulse, add the remaining 3 tablespoons oil. The mixture should remain somewhat coarse.
  • Prepare the lamb chops: Coat both sides of the chops with oil and season with salt and pepper. Place chops on grill pan, cooking 2 to 3 minutes per side for medium rare. Remove the chops and serve with a dollop of gremolata.

GRILLED LAMB WITH CURRIED VEGETABLES AND GRAPE PINE NUT GREMOLATA



Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata image

Provided by Stephanie Izard

Categories     Garlic     Herb     Lamb     Potato     High Fiber     Backyard BBQ     Dinner     Pine Nut     Curry     Cauliflower     Red Wine     Fall     Grill/Barbecue     Brussels Sprout     Grape     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 30

Sauce:
1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups dry red wine
1/2 pound stemmed seedless red grapes
2 1/2 cups low-salt chicken broth
2 1/2 cups beef broth
Curried vegetables:
4 tablespoons (1/2 stick) butter, divided
1 tablespoon minced onion
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1 1/2 teaspoons curry powder
8 ounces fingerling potatoes (about 8)
7 teaspoons olive oil, divided
1/2 head of cauliflower, cored, cut into bite-size florets
8 brussels sprouts, halved
Gremolata and lamb:
1/2 cup verjus* or 1/4 cup apple cider vinegar and 1/4 cup white grape juice
1/4 cup sugar
1/2 pound stemmed seedless red grapes
1/2 cup pine nuts, toasted
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons thinly sliced fresh mint
1 teaspoon finely grated lemon peel
1 teaspoon olive oil
1 garlic clove, minced
2 racks of lamb, meat cut from bones
Curry powder for sprinkling

Steps:

  • For sauce:
  • Heat oil in large saucepan over medium heat. Add onion and garlic and cook until soft, stirring often, about 5 minutes. Add wine and grapes. Simmer over medium heat until almost all liquid is evaporated, stirring occasionally, about 20 minutes. Add broths. Boil over medium-high heat until reduced to 2 scant cups, about 40 minutes. Strain into measuring cup, pressing on solids to release liquid; discard solids in strainer. Season with salt and pepper. DO AHEAD:Can be made 3 days ahead. Cover; chill.
  • For curried vegetables:
  • Melt 1 tablespoon butter in medium skillet over medium-high heat. Add onion, garlic, and ginger; sauté until soft, about 3 minutes. Add curry powder and 3 tablespoons butter. Stir until melted and bubbling. Remove from heat.
  • Preheat oven to 350°F. Place potatoes on small baking sheet. Drizzle with 3 teaspoons oil, sprinkle with salt and pepper, and toss to coat. Roast until tender, about 25 minutes. Cool slightly. Cut potatoes crosswise into 3/4inch pieces; transfer to medium bowl.
  • Heat 2 teaspoons oil in large skillet over medium-high heat. Add cauliflower and sauté until brown in spots, about 3 minutes. Add 1/4 cup water, cover, and cook until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer. Transfer cauliflower to bowl with potatoes. Wipe skillet clean. Add remaining 2 teaspoons oil to same skillet. Add brussels sprouts and sauté until brown in spots, about 3 minutes. Add 1/4 cup water, cover, and simmer until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer. Transfer to bowl with cauliflower and potatoes. DO AHEAD:Curry butter and vegetables can be made 2 hours ahead. Let stand separately at room temperature.
  • For gremolata and lamb:
  • Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-high and boil until reduced to 1/4 cup, about 5 minutes. Cool.
  • Preheat oven to 250°F. Place grapes on rimmed baking sheet lined with parchment or foil. Roast until reduced in size by half, about 1 1/2 hours. Cool.
  • Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl. DO AHEAD: Gremolata can be made 1 hour ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Sprinkle lamb all over with salt, pepper, and curry powder. Grill lamb until thermometer inserted lengthwise into lamb registers 130°F for mediumrare, about 15 minutes. Transfer to work surface and let rest 10 minutes. Slice lamb crosswise into 1/2-inch-thick slices.
  • Meanwhile, melt 2 tablespoons curry butter in heavy large skillet over medium heat; add vegetables and cook until heated through, stirring frequently, about 4 minutes. Season to taste with salt and pepper and additional curry butter, if desired. Rewarm sauce.
  • Divide vegetables among 4 plates. Divide lamb slices among plates. Drizzle sauce over lamb. Spoon gremolata over.
  • *Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.

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