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.
HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
Steps:
- One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
- Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE
Provided by Bobby Flay
Time 3h50m
Yield 4 servings
Number Of Ingredients 17
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 LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
SPICY GRILLED CHICKEN WITH LEMON AND PARSLEY
Provided by Chad Colby
Categories Chicken Kid-Friendly Spring Summer Grill/Barbecue Healthy Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
- Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
- Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5-8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8-10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50-60 minutes. Transfer to cutting boards and let rest 5 minutes.
- Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
- Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
- Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
- Do Ahead
- Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
FOOLPROOF GRILLED CHICKEN
For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it's done.
Categories Chicken Backyard BBQ Lime Mint Summer Grill Brine Grill/Barbecue Cilantro Gourmet Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Brine chicken and make vinaigrette:
- Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
- Remove chicken and pat dry.
- Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side.
- When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
- When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
- To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
- For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
- Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
- Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
- For breast halves:
- Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
- Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
- When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
GRILLED CHICKEN WITH PARSLEY SAUCE
Make and share this Grilled Chicken With Parsley Sauce recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the grill to medium. Rub the chicken with ¼ teaspoon of salt, all of the paprika, coriander and sugar.
- Grill the chicken 8 inches from the heat for 6-8 minutes per side, until cooked through.
- Meanwhile, in a food processor, puree the parsley, broth, lemon juice, oil and the remaining ¼ teaspoon salt.
- Spoon the sauce over the chicken.
Nutrition Facts : Calories 280.5, Fat 15.9, SaturatedFat 4.2, Cholesterol 92.8, Sodium 438.4, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 31.1
GRILLED LEMON-PARSLEY CHICKEN BREASTS
The marinade makes a delicious sauce that perfectly finishes off these juicy, flavorful grilled chicken breasts.
Provided by KathyP53
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together mustard, 1 tbsp lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoons sugar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in small bowl; set aside.
- Whisk together remaining tablespoon lemon juice, remainin 3 tablespoons olive oil, remaining teaspoons of sugar, 1 1/2 teaspoons salt, 1/2 tsp pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
- Light large chimney starter filled with charcoal (6 qts, about 100 briquets) and allow to burn until coal are fully ignited andpartially covered with thin layer of ash, about 20 minutes. Build modified 2 leverl fire by arranging all coals over half of grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean. Dip wad of paper towels in oil, holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5" above grate for 5 minutes.
- Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facin coals. Cover with disposable 9x13" aluminum pan and cook until bottom of chicken just begins to develop light rill marks and is no longer translucent, 6-9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant read thermometer inserted into thickest part of chicken registers 140 degrees, 6-9 minutes longer.
- Move chicken to hotter side of grill and cook,uncovered, until dark grill marks appear, 1-2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant read thermometer inserted into thickest part of chicken registers 160 degrees, 1-2 minutes linger. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4" thick slices and transfer to individual plates.
- Drizzle with reserved sauce to serve.
- On gas grill: Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grill grate with grill brush to clean. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner turned to high and turn off other burners. Proceed with recipe, grilling with lid down and omitting disposable pan. Increase browning time by 1-2 minutes.
Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 3.5, Cholesterol 131.6, Sodium 163, Carbohydrate 2.9, Fiber 0.1, Sugar 1.6, Protein 52.6
GRILLED CHICKEN WITH GARLIC AND PARSLEY
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a gas, charcoal or electric grill until moderately hot. Bring a small saucepan of water to a boil, add garlic and boil 1 minute. Drain. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
- Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. Reserve remaining garlic mixture.
- When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. Make sure all pinkness disappears but do not overcook.
- Meanwhile, melt the butter in a saute pan. Add remaining garlic mixture and saute gently until barely golden. Remove from heat. Add lemon juice and season to taste with salt and pepper.
- Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 31 grams, Carbohydrate 7 grams, Fat 52 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 17 grams, Sodium 1148 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED CHICKEN AND VEGETABLES WITH PARSLEY VINAIGRETTE
This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
- Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.
Nutrition Facts : Calories 256 g, Fat 12 g, Fiber 3 g, Protein 28 g
More about "grilled chicken with parsley sauce recipes"
GRILLED LEMON CHICKEN WITH FRESH PARSLEY SAUCE RECIPE
From myrecipes.com
5/5 (3)Total Time 27 minsServings 6Calories 176 per serving
- For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add juice (3 tablespoons) of the lemon to bowl (don't worry if seeds are also added). Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar; stir to combine. Add chicken tenders; stir to coat with marinade. Set aside to marinate for 15 minutes.
- While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.
- Using tongs, place marinated chicken on the grill; discard marinade. Cook about 4 minutes; flip the tenders and cook an additional 3-5 minutes or until cooked through. Divide tenders among 6 plates (about 2 tenders each), and drizzle each portion with 1 tablespoon sauce. Garnish with lemon slices. Store leftover sauce, covered, in refrigerator up to 3 days.
GRILLED LEMON CHICKEN WITH PARSLEY SAUCE - ALIDA'S …
From alidaskitchen.com
SPICY GRILLED CHICKEN WITH LEMON AND PARSLEY RECIPE
From bonappetit.com
CHIMICHURRI CHICKEN (GRILLED, BAKED OR FRIED)
From ifoodreal.com
CHICKEN AND GRILLED ROMAINE WITH PARSLEY-LEMON SAUCE
From goingmywayz.com
10 BEST FRESH PARSLEY CHICKEN RECIPES | YUMMLY
From yummly.com
GRILLED CHICKEN WITH GOAT CHEESE SAUCE RECIPE - THE …
From thespruceeats.com
LEMON-PARSLEY GRILLED CHICKEN KEBAB SKEWERS
From chabad.org
PARSLEY PESTO-MARINATED GRILLED CHICKEN THIGHS
From finecooking.com
CHICKEN WITH CREAMY PARSLEY SAUCE – MY FAVOURITE …
From myfavouritepastime.com
THE BEST GRILLED LEMON CHICKEN RECIPE - DIETHOOD
From diethood.com
8 FLAVORFUL SAUCES TO PAIR WITH GRILLED CHICKEN - THE …
From thetakeout.com
FLATTENED CHICKEN AND GRILLED ROMAINE WITH PARSLEY …
From countryliving.com
HONEY-BUTTER-GRILLED CHICKEN THIGHS WITH PARSLEY SAUCE …
From foodandwine.com
5/5 Total Time 1 hrServings 4-6
- In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish and chopped parsley. Season generously with salt and pepper.
- In a small saucepan of salted boiling water, blanch the parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.
- Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.
FLATTENED CHICKEN AND GRILLED ROMAINE WITH PARSLEY-LEMON SAUCE …
GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE RECIPE - NYT COOKING
From mastercook.com
GRILLED CHICKEN WITH LEMON AND PARSLEY - TASTEFULVENTURE
From tastefulventure.com
GRILLED PORK CHOPS - AVERIE COOKS
From averiecooks.com
GRILLED LEMON CHICKEN WITH FRESH PARSLEY SAUCE RECIPE
From pinterest.com
CHIMICHURRI CHICKEN - JESSICA GAVIN
From jessicagavin.com
GRILLED JERK CHICKEN MARINADE - THERESCIPES.INFO
From therecipes.info
12 EASY GRILLED CHICKEN RECIPES - THE NEW YORK TIMES
From nytimes.com
GRILLED CHICKEN WITH LEMON PARSLEY MARINADE - SARA HAAS, RDN, LDN
From sarahaasrdn.com
HONEY BUTTER GRILLED CHICKEN WINGS PARSLEY SAUCE
From highlandsranchfoodie.com
GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE | RECIPE CART
From getrecipecart.com
GRILLED CHICKEN WITH PARSLEY OLIVE SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
GRILLED CHICKEN WITH PARSLEY-CAPER SAUCE | HEALTHY RECIPES | WW …
From weightwatchers.com
HONEY-BUTTER-GRILLED CHICKEN THIGHS WITH PARSLEY SAUCE RECIPE
From pinterest.ca
MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE
From themediterraneandish.com
GRILLED CHICKEN THIGHS WITH GARLIC AND HERBS - COOKING CLASSY
From cookingclassy.com
GRILLED CHICKEN WITH PARSLEY OLIVE SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SAUTéED CHICKEN & MUSHROOMS WITH LEMON PARSLEY SAUCE | RECIPES
From nestleprofessional.ca
GRILLED POTATOES ITALIAN STYLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN WITH PARSLEY RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PARSLEY TANGERINE MARINATED GRILLED CHICKEN - PLATING PIXELS
From platingpixels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love