Grilled Chive Chicken Recipes

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GRILLED CHICKEN BREASTS WITH CHIVE AND HERB BUTTER



Grilled Chicken Breasts with Chive and Herb Butter image

There's no marinade involved with this recipe. Instead, this compound butter seeps into the hot grilled chicken to infuse all of the delicious herbed flavor.

Provided by Heidi

Time 1h55m

Number Of Ingredients 8

1/2 cup 1 stick salted butter, at room temperature
3 chives (minced)
1 tablespoon fresh parsley (minced)
1 tablespoon fresh thyme leaves (minced)
2 lemons (halved, plus zest of 1 lemon and juice of ½ lemon)
4 boneless (skinless chicken breasts)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.
  • Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
  • Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.
  • Slice chive and herb butter into 1/2 inch slices.
  • To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

GRILLED CHIVE CHICKEN



Grilled Chive Chicken image

A well seasoned chicken using chives 3 times throughout the recipe. Once fresh, an other time in the seasoned salt and then as a garnish. I used all the parts of the chicken so there is something for everyone.

Provided by Rita1652

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

4 lbs chicken (cut into Thighs, legs, wings and breastswashed and dried)
1 teaspoon honey or 2 teaspoons sugar
2 teaspoons seasoning salt (Green Herb Seasoned Salt)
1 teaspoon sumac or 1 tablespoon lemon juice
2 tablespoons olive oil
1/8 cup chopped fresh chives
1 teaspoon smoked paprika
fresh chive blossoms, and or chives, buds

Steps:

  • Mix marinade ingredients together.
  • Rub into the chicken pieces, massaging in well.
  • Marinade for 1-4 hours.
  • Bring to room temperature for 20 minutes before grilling.
  • Preheat grill to high. Oil grill and place chicken on to brown both side about 3-4 minutes per side. More to indirect heat. and continue cooking till 165 -170 degrees internal temperature. Do take note that the legs and wings will cook quicker then the whole breasts. Remove as the pieces cook and tent under foil to keep warm.
  • Garnish with fresh chive blossoms.

Nutrition Facts : Calories 436.8, Fat 32.3, SaturatedFat 8.6, Cholesterol 138, Sodium 129.1, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 34.3

THE BEST GRILLED CHICKEN



The Best Grilled Chicken image

It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 whole chicken (3 1/2 to 4 pounds)
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup parsley leaves, finely chopped
1/4 cup chives, finely chopped
2 cloves garlic, finely grated
1 small shallot, finely chopped
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
  • To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
  • Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
  • Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
  • Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
  • Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
  • Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.

MISS OLLIE'S JERK CHICKEN



Miss Ollie's Jerk Chicken image

Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Provided by Sarah Kirnon

Categories     Bon Appétit     Chicken     Grill     Grill/Barbecue     Spice     Chile Pepper     Hot Pepper     Garlic     Dinner     Summer     Rum     Chive     Fourth of July     Juneteenth

Yield 8 servings

Number Of Ingredients 12

1 bunch chives, cut into 1-inch pieces
4-8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
3/4 cup malt vinegar
3/4 cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

Steps:

  • Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
  • Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
  • Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
  • Transfer chicken to a platter and let rest 10 minutes before serving.

GARLIC CHIVE CHICKEN



Garlic Chive Chicken image

Make and share this Garlic Chive Chicken recipe from Food.com.

Provided by jeninbrighton

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 head garlic
1 cup chicken broth
1 lemon, zest of
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 boneless skinless chicken breasts
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wrap the garlic head in foil, and bake 30 minutes, until cloves are soft. Remove from heat, and cool enough to handle.
  • Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth, lemon zest, lemon juice, salt and pepper.
  • Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil.
  • Reduce heat, and return chicken to the skillet. Continue cooking the chicken about 5 minutes on each side, until no longer pink and the juices run clear. Remove chicken, and arrange on plates.
  • Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. Spoon the sauce over the chicken and serve with rice and vegetables.

Nutrition Facts : Calories 298.6, Fat 15.7, SaturatedFat 8.1, Cholesterol 99, Sodium 497.5, Carbohydrate 8.3, Fiber 0.6, Sugar 0.4, Protein 30.1

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