Quick Grilled Chicken Recipes

EASY GRILLED CHICKEN

Steps:

• Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
• Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
• Grill chicken and veggies over medium heat.

THE BEST GRILLED CHICKEN

Steps:

• One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
• Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
• Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.

QUICK GRILLED CHICKEN BREAST

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lightly coat each chicken breast with olive oil. Sprinkle each side of the chicken lightly with garlic powder, onion powder, chili powder, basil, red pepper flakes, salt, and black pepper; rub to coat evenly.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes, flipping each breast only once halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

QUICK BBQ CHICKEN

Steps:

• If using chicken breasts, pound them to an even thickness to ensure quick and even cooking. To pound the breast, place them on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound the thicker areas to an even ½ to ¾-inch thickness. There is no need to pound chicken thighs.
• Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl. Season both sides of the chicken pieces with the spice blend.
• Heat a large skillet over medium heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken and cook on each side until well browned and cooked through (an internal temperature of 165ºF), about 5-7 minutes on each side.
• Turn the heat off and brush both sides of the chicken with BBQ sauce. Let the chicken rest five minutes before slicing and/or serving.

25 QUICK CHICKEN RECIPES

Steps:

• Store any leftover chicken in an airtight container and place in the refrigerator for up to 3 days. Most of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months.
• To reheat, simply reheat in the air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes. You can also reheat on the stove over medium heat until fully warmed through. the oven at 350 F for 10 minutes. If heating from frozen, let it thaw first in the refrigerator and then reheat.

QUICK-GRIDDLED CHICKEN WITH HERBS

Steps:

• Pat chicken dry.
• Remove the chicken tenders from the underside of the breasts and save for another use.
• Place one breast half on the cutting board.
• Using a very sharp knife, butterfly the chicken as follows: Starting at the thickest side, slice the chicken horizontally in half cutting nearly three-fourths of the way through to the other side. Open the chicken like a book (or a butterfly) and cover with a sheet of plastic wrap. Pound until uniformly about ½ inch thick. Cut in half if desired. Place on a baking sheet and repeat with remaining chicken breasts.
• Mix salt, espelette pepper and herbs in small dish.
• Sprinkle on all sides of chicken. (If working ahead, refrigerate loosely covered up to a day.)
• Otherwise, leave on the counter in a cool kitchen for up to 30 minutes.
• Heat a large cast-iron or nonstick griddle (or large skillet) over high heat until a drop of water sizzles on contact. Turn on the exhaust fan.
• Reduce heat under the griddle to medium-high.
• Add about 1 teaspoon of safflower oil then immediately add the chicken in a single, uncrowded layer. (Work in batches if necessary.)
• Cook, without turning, until golden brown, about 4 minutes.
• Use tongs to flip chicken and cook second side until golden, about 3 minutes more.
• Remove chicken to a platter.
• Repeat with more oil and remaining chicken.
• Dot the top with bits of butter or drizzle with olive oil.
• Repeat to cook remaining chicken.
• Garnish with herbs.

QUICK GRILLED CHICKEN

Steps:

• Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.