Herbtomatogrilledchicken Recipes

GRILLED HERB CHICKEN

Grilled Herb Chicken image

This is truly a family-friendly recipe. Grab the kids and jump in the hot tub or pool--or just run through the sprinkler--while this little fryer is on the grill.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h40m

Yield 6

Number Of Ingredients 5

Ingredients

3- to 3 1/2-pounds whole broiler-fryer chicken
2 tablespoons butter or margarine, melted
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
1 teaspoon chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

Steps:

Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.

Nutrition Facts : Calories 250, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 100 mg

HERB GARDEN GRILLED CHICKEN

Herb Garden Grilled Chicken image

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon minced fresh lemon balm or 1 teaspoon grated lemon zest
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1 broiler/fryer chicken (3 to 4 pounds)

Steps:

Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

HERB-TOMATO GRILLED CHICKEN

Herb-Tomato Grilled Chicken image

This can be grilled, or if you prefer you may bake the chicken uncovered until done. I usually double the sauce recipe. Great with a salad and baked potato.

Provided by Kikimony

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken legs
1 dash salt
1 dash pepper
2 tablespoons melted butter
3/4 cup ketchup
2 tablespoons white wine
2 cloves garlic, minced
2 teaspoons dried basil

Steps:

NOTE: You may marinate the chicken in the sauce before grilling/baking.
Loosen the skin from chicken so the sauce can reach the meat.
Sprinkle chicken with salt and pepper.
Mix the ingredients for the sauce.
Place chicken on grill.
Brush sauce on both sides.
Grill chicken until done and turn over occasionally, BASTING DURING grilling for full flavor.
Serve with extra warm sauce.

Nutrition Facts : Calories 416, Fat 26.2, SaturatedFat 9.4, Cholesterol 153.9, Sodium 713.6, Carbohydrate 12.2, Fiber 0.3, Sugar 10.3, Protein 31.3

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