Mediterranean Grilled Chicken Fingers Rsc Recipes

GRILLED CHICKEN TENDERS

Steps:

• In a small bowl or larger liquid measuring cup, whisk together the water, soy sauce, vinegar, honey, pepper, and salt. Transfer mixture to a 1-gallon ziptop bag (or if you prefer to marinate the chicken directly in the bowl, whisk the ingredients together in a mixing bowl just large enough to hold the chicken snugly so that it is well submerged).
• Add the chicken to the bag and seal, gently pressing out as much air from the bag as possible. Turn and "squish" the bag so that the chicken is evenly distributed and all of the pieces are coated. Place the bag in a shallow dish to catch any accidental drips then place in the refrigerator to marinate. (If you are using a bowl, add the chicken to the bowl, toss to coat in the marinade, then cover the bowl and place in the refrigerator). Marinate the chicken in the refrigerator for 30 minutes or up to 8 hours.
• When ready to grill, remove the chicken from the refrigerator. Preheat an outdoor grill or indoor grill pan to medium heat (about 375 degrees F). Oil the grill, then place the chicken tenders on the grill in a single layer without overlapping them, shaking off any excess marinade (discard the bag and remaining marinade). Cook for 3 to 4 minutes on each side, until the juices run clear and the chicken reaches an internal temperature of 165 degrees F on an instant read thermometer.
• Transfer the chicken tenders to a plate or cutting board. Cover with foil and let rest for 2 to 3 minutes to allow the juices to reincorporate.

MEDITERRANEAN GRILLED CHICKEN BREASTS

Steps:

• Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
• Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.
• Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

MEDITERRANEAN GRILLED CHICKEN FINGERS #RSC

Steps:

• For Chicken Strips.
• Slice Chicken breast thin and then cut into ¾ inch strips.
• Finelly chop the challots and parsley, squeeze the juice of lemon and mix well in a large bowl.
• Then add the Hidden Valley Original Ranch Seasoning Mix, oregano, salt and pepper to the mix and combine well.
• Place the Chicken strips in a Plastic Food Bag and pour in your mixture.
• Close bag and shake well until all Chicken Strips are coated evenly.
• Refrigerate closed bag of chicken strips for at least one hour or overnight.
• For Dipping Sauce.
• Peel, Seed and Puree half of Cucumber and combine in a medium bowl with the greek yogurt, dried dill, parmesan cheese and chives.
• Refrigerate mixture for at least one hour or overnight.
• Preparations.
• Spray a large grill pan with Olive Oil flavored cooking spray and heat to a medium temperature.
• Place chicken strips and grill for about 3 minutes on each side.
• When browned place in Serving Tray.
• Place Dipping Sauce in a bowl and place on Serving Tray next to the chicken strips.

MEDITERRANEAN STYLE GRILLED CHICKEN

Steps:

• Combine all ingredients, except olive oil and chicken into food processor and puree untill smooth.
• With food processor running, drizzle in olive oil.
• Clean and rinse chicken and place in zip top bag.
• Add marinade to plastic bag. Mix to thoroughly cover chicken and let sit for 1 to 2 hours in refrigerator.
• Grill chicken. Spread extra marinade on chicken while grilling.

JUICY GRILLED WHOLE CHICKEN, MEDITERRANEAN-STYLE

Steps:

• Spatchcock (butterfly) the chicken (or ask your butcher to do it). Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears like this one (affiliate link) cut out the backbone by cutting along both sides of the spine, and remove it. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips.
• Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.
• Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).
• Apply the marinade to the chicken. Place the chicken in a large dish (with sides so that the marinade does not spill). Apply the majority of the marinade underneath the chicken skins (this will ensure best flavor), and be sure to rub some of the marinade on the back side of the chicken as well. Keep the chicken flat with skin side up. Marinate in the fridge for 2 to 4 hours.
• Grill. Preheat an outdoor grill over medium-high (400 degrees F) and make sure to lightly oil the grates. Place the chicken over indirect heat (this means, the burner or burners directly below the chicken should be turned off, while the outer burners surrounding it should remain on. Watch the video to see how Adam does this). Cover and cook for 45 minutes to 1 hour or until the chicken's internal temp reaches 165 degrees F. Check every few minutes, and if the chicken gains some color on one part, rotate as needed.
• Rest. Remove the chicken from the heat and set aside to rest for 10 minutes before slicing through to serve.

MEDITERRANEAN GRILLED CHICKEN SKEWERS RECIPE

Steps:

• In a small bowl, mix together the olive oil, lemon juice, oregano, parsley, cayenne pepper, and salt.
• Add the chicken, making sure each piece is covered. Cover and refrigerate for at least 30 minutes or overnight.
• Prepare grill for medium direct heat.
• Thread chicken pieces onto skewers.
• Grill skewers for about 12 minutes, flipping once halfway through cooking or until internal temperature reaches 165 degrees.

MEDITERRANEAN GRILLED CHICKEN & GREENS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.

QUICK MEDITERRANEAN CHICKEN

Steps:

• Heat some oil in a saute pan over medium-high heat. Place the frozen chicken breasts in the pan, and season with salt, pepper, and Greek seasoning. Cook until the chicken is lightly browned and has fully cooked. Add the green beans, olives, tomatoes, and vinaigrette. Cover, and simmer for 10 minutes to heat the vegetables.