GRILLED CHICKEN WITH AN ALL-PURPOSE MARINADE
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.
GRILLED CHICKEN WITH OLIVE PURéE
Categories Chicken Olive Poultry Marinate Low Carb Quick & Easy Spring Summer Grill/Barbecue Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 4
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
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
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 BREASTS WITH SPICY YELLOW PEPPER PURéE
Steps:
- Lightly coat rack of a broiler pan or a baking sheet with cooking spray. Preheat broiler.
- Quarter yellow peppers, discarding stems, seeds, and ribs. Put quartered peppers, skin sides down, on broiler rack or baking sheet and broil about 2 inches from heat until just tender and edges are dark brown, about 10 minutes. In a bowl let peppers steam, covered, 10 minutes. In a blender purée roasted peppers (unpeeled) with 1/2 teaspoon chili powder and pour through a sieve into a small saucepan.
- In a small bowl whisk together mustard, remaining 3/4 teaspoon chili powder, and 2 teaspoons olive oil.
- Prepare grill.
- Pat chicken dry and season with salt and pepper. Brush tops with mustard mixture and grill, coated sides down, on an oiled rack set 5 to 6 inches over glowing coals about 6 minutes. Turn chicken and grill 6 minutes more, or until cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderate heat, turning once, 6 minutes and then baked in a preheated 450° F. oven 5 to 10 minutes, or until cooked through.)
- While chicken is grilling, in a large non-stick skillet heat remaining teaspoon olive oil over moderately high heat until hot but not smoking and sauté pepper strips with salt and pepper to taste, stirring, until golden brown and tender, about 5 minutes. While pepper strips are sautéing, heat roasted pepper purée over low heat until hot.
- Arrange pepper strips on 4 plates and top with chicken. Drizzle chicken with some sauce and sprinkle with coriander. Serve chicken with rice if desired and remaining sauce on side.
GRILLED STUFFED CHICKEN WITH OLIVE AND CAPER PUREE
I came up with this recipe because chicken breast by itself is rather bland in flavor. After several attempts, I finally came up with this full-flavored yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish.
Provided by Peter Alfieri
Categories Italian Recipes
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth.
- Using a small sharp knife, first cut each chicken breast in half. Then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Stuff each pocket of the chicken liberally with the olive puree. Close the pockets with toothpicks. Brush olive oil over the entire outer surface of the chicken; season with salt and pepper.
- Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 472.9 calories, Carbohydrate 5 g, Cholesterol 67.1 mg, Fat 39.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 5.9 g, Sodium 1123 mg, Sugar 0.2 g
GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE
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
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 PEACH SAUCE
My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!
Provided by SOMEONESWT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
- Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
- Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g
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