Marinated Grilled Chicken Breasts Recipes

GRILLED CHICKEN MARINADE

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).

MARINATED CHICKEN BREASTS

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

MARINATED GRILLED CHICKEN II

Steps:

• Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.
• Lightly oil grill and preheat to medium high.
• Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

QUICK MARINATED GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally., Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear.

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

MARINATED GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the vinegar, oil, lemon juice and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

GRILLED HERB-MARINATED CHICKEN BREASTS

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.

EASY GRILLED CHICKEN WITH CITRUS MARINADE

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.

EXTREMELY EASY MARINATED GRILLED CHICKEN BREASTS

Steps:

• In a shallow dish, combine the first five ingredients.
• Add chicken and toss to coat evenly.
• Marinate for five minutes.
• Grill. (the usual 6-7 minutes per side).
• Remove from heat and let rest for 2-3 minutes.

MARINATED GRILLED CHICKEN BREASTS

Steps:

• Combine the oil, wine, ginger, coriander, cumin, mustard and pepper. Blend well.
• Put chicken breasts in a glass or ceramic baking dish. Pour 1 1/4 cup of the marinade over them, making sure all the pieces are coated. Marinate at room temperature for 2 hours, turning the chicken pieces a few times to coat well. Refrigerate the remaining marinade.
• Remove the chicken from the marinade and discard what's left in the dish. Grill the chicken over medium heat, basting with the reserved marinade, until cooked through, 4 to 6 minutes.
• Spread the salsa on a serving platter and arrange the chicken on top. Decorate with sprigs of cilantro.