Grilled Chicken With Olive Pure Recipes

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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 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 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.

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Top Asked Questions

How do you cook chicken breast on a Weber grill?
Bring an outdoor grill to high heat. Drizzle the chicken breasts with extra virgin olive oil and rub into the breasts. Season generously with kosher salt and freshly ground black pepper. Place the chicken breasts on the hot grill. Cover and cook for 10 minutes then flip the chicken and cook for 5 minutes.
How to cook chicken chops on the grill?
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.
How to cook chicken on the grill with lemon and chicken?
Instructions. Add the lemon halves to the grill, cut side down, and cook for 3-5 minutes then move the lemon halves to the top rack of the grill. Turn off one side of the grill and move the chicken to the other side and cook for 10 more minutes or until the breasts have an internal temperature of 165-170 degrees.
How to cook chicken breast on a charcoal grill?
Brush the cooking grates clean. Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper. Place the chicken breasts on the hot grill. Cover and cook for 4-5 minutes or until they easily release from the grates.

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