Grilled Chicken With Olive Pure Recipes

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GRILLED CHICKEN BREAST



Grilled Chicken Breast image

The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h

Number Of Ingredients 4

1 3/4 pounds boneless, skinless chicken breasts (about 3 medium breasts)
1 batch best Chicken Marinade* (see notes)
Chopped fresh herbs (crumbled feta cheese, a squeeze of lemon juice, optional for serving)
Oil (for grilling)

Steps:

  • Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
  • With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
  • In a large ziptop bag, combine the marinade ingredients, then add the chicken.
  • Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
  • When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
  • Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
  • Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
  • Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

Nutrition Facts : ServingSize 1 (of 4); about 7 ounces, Calories 226 kcal, Protein 42 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.03 g, Cholesterol 127 mg, UnsaturatedFat 3 g

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE



Mediterranean Grilled Chicken with Green Olive Salsa Verde image

Provided by Bobby Flay

Time 3h50m

Yield 4 servings

Number Of Ingredients 17

1/2 cup brine from green olives, such as Picholine or Castelvetrano
1/4 cup pure olive oil
1/4 cup coarsely chopped fresh oregano, plus more for garnish
6 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped to a paste
Zest and juice of 2 lemons
1 small Spanish onion, halved and thinly sliced
One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 large clove garlic, chopped to a paste
Zest and juice of 1/2 lemon
Freshly ground black pepper
Pinch red chile flakes, optional

Steps:

  • For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
  • For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
  • Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
  • Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE



Grilled Chicken With Parsley-Olive Sauce image

Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs or breasts (See Tips)
Extra-virgin olive oil
3/4 cup finely chopped parsley leaves and stems (about 1 1/2 ounces or half a bunch)
1 cup Castelvetrano olives, pitted and torn into various-size pieces
1/4 cup Castelvetrano olive brine
1 fresh chile, such as Fresno or jalapeño, thinly sliced
1 lemon
Kosher salt and black pepper

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
  • While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
  • When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
  • Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

GRILLED CHICKEN WITH OLIVE PURéE



Grilled Chicken with Olive Purée image

Categories     Chicken     Olive     Poultry     Marinate     Low Carb     Quick & Easy     Spring     Summer     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

1 1/3 cups pitted black brine-cured olives (such as Kalamata) or 9 tablespoons olivada
3 tablespoons (or more) olive oil
6 large boneless chicken breast halves with skin
1 1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried

Steps:

  • Puree olives with 2 tablespoons olive oil in processor. Gently slide hand under skin of chicken breasts to loosen, forming pocket and keeping skin attached. Spread 1 1/2 tablespoons olive puree under skin of each chicken breast. Fasten skin with toothpicks to hold olive filling in place. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with minced rosemary. Place chicken breasts in shallow dish. Cover and refrigerate for at least 3 hours or overnight.
  • Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken until golden and cooked through, turning frequently and brushing chicken with more olive oil if necessary to prevent sticking, about 20 minutes.

GRILLED CHICKEN CHOPS WITH GARLIC PUREE



Grilled Chicken Chops with Garlic Puree image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 small onion, diced
1/4 cup roasted garlic paste
1 potato, finely diced
Splash white wine
2 cups chicken stock, plus 2 tablespoons, divided
1/4 cup heavy cream
1 lemon, juiced
Salt and freshly cracked black pepper
1 bunch chives
4 (6-ounce) chicken chops (bone-in, skin-on, thickly cut breasts, ask your butcher)

Steps:

  • Preheat the grill to high. Preheat the oven to 350 degrees F.
  • In a saucepan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.
  • Add the onions and cook for 1 to 2 minutes until fragrant. Add the roasted garlic paste and potato. Mix well. Cook for 2 minutes, then add a splash of white wine and 2 cups chicken stock. Bring to a simmer. Cook until potato is tender, about 8 to 10 minutes.
  • Once tender, add the cream and lemon juice. Season the mixture with salt and pepper, to taste. Remove from the heat and allow to cool slightly.
  • Once cooled add the mixture to a blender. Add a bunch of chives, remaining 1 tablespoon butter, and 2 tablespoons chicken stock. Pulse until pureed and smooth.
  • Season the chicken chops with salt and pepper, to taste, and drizzle with the remaining olive oil. Put the chops on the hot grill and cook for 4 to 5 minutes on each side. Transfer the chops from the grill to sheet pan and bake in the oven for 6 to 8 minutes. Remove the pan from the oven and arrange the chops on a serving platter. Serve with roasted garlic and chive puree.

GRILLED CHICKEN WITH YOGURT MARINADE



Grilled Chicken With Yogurt Marinade image

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.

Provided by Lidey Heuck

Categories     poultry, main course

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain whole-milk yogurt
2 garlic cloves, grated
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
1/4 teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)

Steps:

  • In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
  • Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
  • If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
  • Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

GRILLED STUFFED CHICKEN WITH OLIVE & CAPER PUREE



GRILLED STUFFED CHICKEN WITH OLIVE & CAPER PUREE image

Categories     Chicken     Quick & Easy     Healthy

Yield 6 servings

Number Of Ingredients 10

1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food

Steps:

  • Preparation of Olive Caper Puree In a blender or food processor add olives, capers, garlic, crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to make puree and make sure that the mixture is uniform. You may add more olive oil sparingly so mixture can blend better. Stuffing and Grilling Chicken Stuff each pocket of the chicken liberally with olive & caper puree. Close pocket with toothpicks. Brush olive oil over the entire outer surface of the chicken, then add salt and pepper sparingly to the newly brushed olive oil. Then grill your your chicken over medium heat until cooked and serve (remember to remove the toothpicks). Enjoy your meal!!

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

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Top Asked Questions

How do you marinate a grilled chicken breast?
This easy recipe for grilled chicken breast uses a simple olive oil and soy sauce marinade that keeps the chicken nice and juicy. Cut three shallow slits across the top of each chicken breast, to help the marinade better penetrate the meat. In a small bowl, whisk together the olive oil, soy sauce, garlic powder, and black pepper.
How do I cook chicken breasts on a Weber grill?
Brush the chicken breasts on both sides with the marinade. Heat your grill on medium-high heat and lightly grease it. Grill the chicken breasts until they are cooked through and no longer pink, flipping them midway through cooking. See the suggested timings in the recipe card below. Let them rest for 5-10 minutes before slicing and serving.
How to cook chicken breast on a charcoal grill?
Then, in a small bowl, whisk together the olive oil, soy sauce, black pepper, and garlic powder. Brush the chicken breasts on both sides with the marinade. Heat your grill on medium-high heat and lightly grease it. Grill the chicken breasts until they are cooked through and no longer pink, flipping them midway through cooking.
How long do you cook chicken on the grill?
Let the chicken come to room temperature (if refrigerated). Grill chicken directly on the grill grates at 475 degrees F for 4 to 5 minutes on the first side and 4 to 8 minutes on the other side Let it rest for a few minutes, add toppings, and DIG IN!

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