GRILLED CHICKEN BREASTS WITH A TRIO OF SAUCES
It's easy to grill chicken breasts a day or two ahead. Serve cold or at room temperature with one or all of our three complementary sauces: Peach Salsa , Walnut Sauce , and Parsley-Caper Sauce . If you prefer not to grill, we've included easy oven
Categories grilled chicken recipes grilled chicken grilled chicken breast best grilled chicken easy grilled chicken
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl, toss chicken breasts with oil, lemon peel, salt, and pepper until evenly coated.
- Place chicken on grill over medium heat (in batches if necessary), and cook 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once. Transfer chicken to platter; cover and refrigerate up to two days if not serving right away.
- To serve, garnish platter with lemon leaves. Serve chicken with sauces.
- Preheat oven to 400 degree F. In 3-quart saucepan, heat 1 can (14 1/2 ounces) chicken broth and 5 1/2 cups water to boiling over high heat. Place 16 medium skinless, boneless chicken-breast halves (about 5 pounds) in single layer in large roasting pan (17-inch by 11 1/2-inch); add 2 bay leaves, 2 teaspoons whole black peppercorns, and 1 lemon, thinly sliced. Pour boiling broth mixture over chicken; cover pan tightly with foil. Place pan in oven, and poach chicken 35 minutes or until juices run clear when thickest part of breast is pierced with tip of knife. With tongs, transfer chicken to platter; cover and refrigerate up to two days if not serving right away. Reserve broth for another use.
- Garnish with lemon leaves. Serve with sauces.
Nutrition Facts : Calories 190 calories
GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE
For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 3
Steps:
- Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
- Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
- About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.
Nutrition Facts : Calories 594 g, Fat 34 g, Protein 67 g
GRILLED CHICKEN BREASTS WITH BALSAMIC SAUCE
Juicy grilled chicken breasts topped with a tangy balsamic, tomato, and onion sauce.
Provided by whitney
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
- Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
- Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
- Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 15.3 g, Cholesterol 66.6 mg, Fat 7.5 g, Fiber 1.8 g, Protein 25.7 g, SaturatedFat 1.4 g, Sodium 720.4 mg, Sugar 11.2 g
GRILLED CHICKEN WITH THREE-MUSTARD SAUCE
We love this mustard sauce on grilled chicken. The sauce can be made ahead so that dinner goes on the table quickly. From Chef Joseph Nartowicz at the Boston Park Plaza Hotel.
Provided by lazyme
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine both stocks and vermouth in heavy medium saucepan.
- Boil over high heat until reduced to 3/4 cup, about 25 minutes.
- Add all mustards and whisk to blend.
- Simmer until slightly thickened, about 3 minutes.
- Season sauce to taste with pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving).
- Prepare barbecue (medium-high heat) or preheat a broiler.
- Rub chicken breasts with garlic.
- Season with salt and pepper.
- Grill chicken until cooked through, about 4 minutes per side.
- Transfer chicken to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 161.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 75.5, Sodium 474.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.4, Protein 27.3
GRILLED CHICKEN MARBELLA PANZANELLA
This recipe is sponsored by Do Good Chicken. In a lighter take on the trendy retro dish, chicken breasts and fresh seasonal stone fruit replace the usual quartered chicken and dried fruit. They're marinated in a caper-and-olive-flecked dressing, then grilled and served on a bed of flame-kissed greens and toasted bread. The extra dressing becomes the classic savory-sweet white wine sauce that pulls all the flavors of this salad together.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk the olives, olive brine, vinegar, apricot preserves, capers and brine, brown sugar, oregano, 1/3 cup of the olive oil, 1 tablespoon salt and several grinds of black pepper in a medium bowl until the sugar and salt are dissolved.
- Combine 1/4 cup of the dressing with the fruit in another medium bowl, cover and marinate for 30 minutes at room temperature. Combine 1/4 cup of the remaining dressing with the chicken in a third medium bowl, cover and marinate for 30 minutes in the refrigerator. Reserve the remaining dressing.
- Preheat a large grill pan or a grill over medium-high heat.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and softened but not brown, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 3 minutes. Add the reserved dressing, bring to a boil and cook until slightly thickened, about 5 minutes. Keep warm.
- Grill the chicken and fruit, flipping the chicken halfway through and turning the fruit frequently, until the chicken is cooked through and the fruit is caramelized, 5 to 7 minutes. Transfer to a cutting board and let rest.
- Grill the bread, flipping occasionally, until toasted, about 5 minutes. Transfer to a serving platter and tear into bite-size pieces when cool enough to handle. Right before serving, grill the lettuce, turning occasionally, until slightly wilted and charred in spots, about 3 minutes. Transfer to the serving platter and toss with the torn bread. Slice the chicken and arrange it, along with the fruit, over the bread and greens. Drizzle with the warm dressing and season with salt and pepper.
GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE
Steps:
- Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
- Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
- If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
- Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
- Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days.
- Yield: 2 to 3 tablespoons paste
- Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
- Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
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 BREASTS WITH LEMON-THYME SAUCE
This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
- While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
- Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
- Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
SPICY CHICKEN STICKS WITH 3 DIPPING SAUCES
Finger Fun Food. Who doesn't like it. I technically call this an appetizer, but honestly, I have serve this for dinner too. I have a group of friends (my pool buddies ... we play pool on Friday nights) they love these. Three (3) different dips, all unique served with my spicy chicken sticks (just chicken on a stick, but it is fun and never any left. You can always cut down on the sauces but honestly, there usually isn't any left. And what is left - I can easily use in the next few dinners. The herb vinaigrette is great over fresh fish, shrimp, scallops, or chicken. The sundried tomato is awesome on a baguette with grilled chicken for an amazing sandwich; and the artichoke, over pasta for an easy side dish or even or some grilled salmon or grilled chicken breasts. Many possibilities, trust me ... if any sauce is left, you will not have a hard time using it up.
Provided by SarasotaCook
Categories Chicken
Time 1h
Yield 12 Chicken Sticks, 4-8 serving(s)
Number Of Ingredients 26
Steps:
- Now first off, I make all the sauces ahead so they are all out of the way. The Vinaigrette I like to serve at room temperature; the sundried aioli is chilled; and the artichoke pesto can easily be heated up right before serving.
- Sauce 1 - Herbed Vinaigrette -- Just add everything to a blender and pulse a few times until well blended. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. I like to serve room temp, or a slight chill.
- Sauce 2 - Sundried Aioli -- Add all the ingredients to the blender and pulse a couple of times to blend well. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. Serve chilled.
- Sauce 3 - Creamy Artichoke -- Once again, add all to the blender and pulse a couple of times until blended well. Transfer to a bowl and cover well. Will keep a few days in the refrigerator. You will need to heat this before serving. Medium Low heat for about 5 minutes until the cheese is melted.
- Chicken -- Sauces are done so it is time to make the chicken. I use a very basic, flour, egg dip and dredge in bread crumbs.
- Now I make mine spicy 1/2 teaspoon cayenne and 1 teaspoon chili powder. Three pans, flour and spices, pan two, the eggs, pan three, the bread crumbs. The chicken - I like to use thick large breasts and cut them lengthwise in thick 1" strips (approximately 3 strips per breast). Simply insert the wooden skewers starting at one end all the up the center of the strip and out the other end. Don't laugh, but they remind me of corn dogs after they are breaded and cooked.
- So, go ahead and finish them. Dredge in the flour, then the egg, then the bread crumbs and now you are ready to pan saute.
- Saute Chicken -- In a medium non stick pan add the oil and bring to a medium high heat. Saute 4 or maybe 5 at a time (there are twelve total) in the medium heat oil until golden brown on each side. They will only take a couple of minutes per side. until golden brown, just keep turning them often. Once done, transfer to a dish lined with a paper towel to absorb any oil, season with a little salt if you want, and cover with foil as you cook the other sticks.
- NOTE: As one reviewer mentioned, she did not need as much oil. If you make this without the sticks the chicken will not need as much oil or room in the pan. Also if you are using a smaller pan the oil will be deeper. I used a large pan to saute pan and therefore needed a bit more oil. Just use your own judgment for the oil level.
- Serve -- Enjoy with the various sauces and enjoy and fun way to eat your chicken. As I said, this is a great appetizer, also just a fun course at a dinner party or just fun for dinner.
TAJíN GRILLED CHICKEN
Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
- Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
- Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
- Serve the chicken with the grilled scallions, topped with cilantro.
NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)
Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.
Provided by Hiroko Shimbo
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
- Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
- Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
- Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
- Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.
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