Grilled Chicken With Orange Gremolata Recipes

GRILLED ORANGE CHICKEN THIGHS

Steps:

• In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.

CHRIS' GRILLED ORANGE CHICKEN

Steps:

• Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
• Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
• Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

GRILLED CHICKEN WITH ORANGE GREMOLATA

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.

PAN-GRILLED CHICKEN WITH GREMOLATA

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 GREMOLATA AND ARUGULA SALAD

Steps:

• For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
• Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
• Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.

SUMMER ENTERTAINING RECIPES: GRILLED CHICKEN WITH GREMOLATA

Steps:

• In a large pot combine water, salt, coriander seed, black pepper, mustard seed, fennel seed, bay leaf and thyme.
• Bring to a boil, then remove from heat and let steep for 1 hour.
• Strain and chill brine to below 40⁰F before adding chicken.
• Brine chicken for at least 6 hours or overnight in the refrigerator.
• Remove chicken from brine and pat dry before grilling.
• Grill chicken over indirect heat until juices run clear and the skin is golden brown and delicious (internal temperature should be 150⁰F).
• Remove chicken from heat and cover with foil.
• Let rest for 15 minutes before carving.
• Chicken can be served warm or at room temperature.
• For the gremolata, combine zests, lemon juice, garlic, parsley, mint, olive oil and salt in a bowl.
• Spoon desired amount of gremolata over chicken.

GRILLED FLANK STEAK AND RED ONION WITH ORANGE GREMOLATA

Steps:

• Prepare grill.
• In a shallow baking dish large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste. Add steak and onions and turn to coat with marinade. Marinate steak and onions, covered, 15 minutes.
• Make gremolata:
• In a small bowl toss together garlic, parsley, and zest.
• Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden. (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.)
• Slice steak thin across grain. Serve steak and onions sprinkled with gremolata.

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA

Steps:

• In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
• Prepare grill.
• Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
• Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
• Make gremolata:
• In a small bowl stir together gremolata ingredients.

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA

Steps:

• Whisk the lemon juice, pepper, and salt.
• Add the oil in a stream whisking until the marinade is emulsified.
• Pound breasts until about 1/4" thick.
• Place marinade and breasts in a resealable plastic bag and marinate in the refrigerator at least 30 minutes (can be overnight as well).
• Prepare grill.
• Mix all ingredients for the gremolata.
• Grill on an oiled rack about 5-6 inches over the heat until cooked through.
• About 2-4 minutes per side.
• Can be garnished with lemon slices and sprigs of thyme.