GRILLED PROVENçAL CHICKEN BREASTS
Bring the fabulous flavors of France to your dinner table with this scrumptious grilled chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes.
- Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 90 mg, Sugar 0 g
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
GRILLED CHICKEN WITH PROVENCAL MARINADE
Make and share this Grilled Chicken With Provencal Marinade recipe from Food.com.
Provided by Oolala
Categories European
Time 4h1m
Yield 2 cups marinade, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except for the chicken.
- Marinate chicken in the marinade for 2 hours outside the refrigerator or for 4 hours, covered in the refrigerator.
- Remove chicken from the marinade and discard the marinade.
- Return the chicken to room temperature before grilling to doness.
Nutrition Facts : Calories 348.2, Fat 36.9, SaturatedFat 5, Sodium 239.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2, Protein 1.2
GRILLED CHICKEN WINGS WITH PROVENCAL FLAVORS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
- In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
- Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
- Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves.
Nutrition Facts : Calories 118, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 36 milligrams, Sodium 160 milligrams, Protein 13 grams
GRILLED CHICKEN SALAD PROVENCAL
Steps:
- Prepare barbecue (high heat). Combine first 5 ingredients in small bowl. Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper. Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes. Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.
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