THE BEST GRILLED CHICKEN
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
SHAKER STYLE GRILLED CHICKEN THIGHS
I don't know if the Shakers here in Kentucky had a bbq grill, but the marinade came from a Shaker cookbook from the library. I chose to grill my chickie. It's definitely a great way to prepare chicken instead of barbecue sauce.
Provided by Redneck Epicurean
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together vinegar, oil, and salt. Stir in garlic and shallots. Place chicken pieces in a zip top bag and pour in marinade. Refrigerate for at least 20 minutes to 3 hours.
- Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
- Let rest briefly before serving.
Nutrition Facts : Calories 406.3, Fat 22.5, SaturatedFat 4, Cholesterol 188.4, Sodium 525.2, Carbohydrate 2.5, Sugar 0.1, Protein 45
SHAKER GRILLED CHICKEN
Steps:
- Whisk together vinegar, oil, and salt.
- Stir in garlic and shallots
- Place chicken pieces in a zip top bag and pour in marinade.
- Refrigerate for at least 20 minutes to 3 hours.
- Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
BAKED CHICKEN ON THE GRILL
I first made this chicken one hot summer when the family wanted baked chicken...and I wanted to keep the kitchen cool. Now they never seem to request the oven-baked variety!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place dry baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. , Place chicken in a greased metal or foil 13-in. x 9-in. baking pan. Place on grill. Cover and grill over low heat, for 30-40 minutes on each side or until juices run clear.
Nutrition Facts : Calories 453 calories, Fat 24g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 840mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 43g protein.
GRILLED CHEDDAR-CHICKEN FILLET SANDWICHES
Grill a new take on chicken breasts with sharp Cheddar, mustard-mayo, mushrooms and sourdough bread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
- In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill "wok").
- Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
- Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.
Nutrition Facts : Calories 480, Carbohydrate 38 g, Cholesterol 110 mg, Fiber 2 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Open-Face Sandwich, Sodium 910 mg, Sugar 6 g, TransFat 0 g
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