Herb Grilled Chicken Breasts Thai Style Recipes

GRILLED CHICKEN WITH HERBS

Grilled Chicken with Herbs image

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

Ingredients

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

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

GRILLED CHICKEN AND HERBS

Grilled Chicken and Herbs image

This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.

Provided by JCKREP

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 large skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat grill for medium heat and lightly oil the grate.
Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg

GRILLED HERB-MARINATED CHICKEN BREASTS

Grilled Herb-marinated Chicken Breasts image

The key to moist grilled chicken is leaving the skin on during cooking. Some people are reluctant to do this because they think it will increase the fat calories in the finished dish. But the fact of the matter is that, if you remove the skin before eating the chicken, you'll reap the best of both worlds: juicy chicken without significantly more fat than if you'd removed the skin before grilling. Cooking time does not enclude 6 hours marinading time.

Provided by Dancer

Categories Chicken Breast

Time 29m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 garlic cloves, peeled and chopped
1/4 cup fresh lemon juice
1/2 cup olive oil
4 tablespoons chopped fresh rosemary or 4 tablespoons oregano
8 boneless chicken breast halves, with skin left on
salt and pepper

Steps:

In non-reactive bowl, combine garlic, lemon juice, olive oil and herbs.
Put chicken breasts in large zip-lock bag, and pour marinade over chicken.
Refrigerate chicken in the marinade for 1 to 6 hours.
Remove chicken from refrigerator 1 hour before grilling.
Place chicken breasts skin side down on preheated grill.
Sprinkle with salt and pepper, and grill for about 7 minutes on each side depending on thickness of meat.

Nutrition Facts : Calories 316.5, Fat 21.2, SaturatedFat 4, Cholesterol 82.3, Sodium 70.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 29.3

GRILLED THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST

Grilled Thai Chicken Breasts With Herb-Lemongrass Crust image

Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you're left with just the tender heart of the stalk. Though these breasts are great served hot off the grill, they're also fine served cold in the coming days, either plain or sliced atop a salad. From Fine Cooking. Marinate time not included.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups chopped fresh cilantro, divided (leaves and tender stems)
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from about 2 stalks)
12 fresh basil leaves, minced
3 thai bird chiles, 2 jalapenos or 2 medium serranos, stemmed, seeded, and finely chopped
3 garlic cloves, minced
1 1/2 tablespoons kosher salt
2 teaspoons light brown sugar, packed
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon ground coriander
12 boneless skinless chicken breast halves (5 to 5-1/2 lb.)
2 limes, cut into wedges for serving

Steps:

Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.
Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Nutrition Facts : Calories 422.3, Fat 12.3, SaturatedFat 7.1, Cholesterol 151, Sodium 2034.6, Carbohydrate 25.5, Fiber 1.1, Sugar 21, Protein 51

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