Spanish Grilled Chicken Breasts Recipes

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SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE



Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon Spanish paprika
1 tablespoon smoked paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless chicken breasts
Olive oil
Parsley-Mint Sauce, recipe follows
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper

Steps:

  • Preheat your grill to high.
  • Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
  • Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
  • Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
  • Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

SPANISH CHICKEN



Spanish Chicken image

I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

16 ounces boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 to 3 teaspoons chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

GRILLED SPANISH CHICKEN SUPPER



Grilled Spanish Chicken Supper image

Dinner's truly in the bag with this spicy grilled chicken recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)
2 medium green or red bell peppers, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
12 large pimiento-stuffed olives, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
1 tablespoon Gold Medal™ all-purpose flour
3 teaspoons chili powder
1 teaspoon salt
1 1/2 pounds chicken breast tenders (not breaded)

Steps:

  • Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
  • Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill.
  • Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 70 mg, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg

SPANISH GRILLED CHICKEN BREASTS



Spanish Grilled Chicken Breasts image

This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

Provided by PanNan

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

Steps:

  • To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
  • Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
  • Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
  • Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

Nutrition Facts : Calories 349.1, Fat 21.6, SaturatedFat 4.1, Cholesterol 82.3, Sodium 945.6, Carbohydrate 8.3, Fiber 1.7, Sugar 3.5, Protein 30.9

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

GRILLED MARGARITA CHICKEN BREASTS



Grilled Margarita Chicken Breasts image

This is a taste sensation and great grilling recipe. My sister served this at a family cookout. Everyone thoroughly enjoyed it and clamored for the recipe. (Plan ahead, needs to marinade)

Provided by shelbyrose

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 boneless chicken breast halves (WITH SKIN)

Steps:

  • In a medium bowl, whisk together lime peel, lime juice, olive oil, tequila, salt and cayenne.
  • Place chicken breasts in a large resealable plastic bag.
  • Pour marinade into bag; seal and refrigerate 1 hour, turning occasionally.
  • Heat a barbecue grill to medium.
  • Remove chicken from bag; pour marinade into a small saucepan.
  • Bring to a boil and boil for 1 full minute.
  • Grill breasts, skin side down, for 8 to 12 minutes.
  • Turn and baste with marinade.
  • Continue to grill and baste until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 316.4, Fat 21.1, SaturatedFat 4, Cholesterol 82.3, Sodium 506.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 29.3

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