Susanna Foos Grilled Chicken Breasts Recipes

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SIMPLY GRILLED CHICKEN BREASTS



Simply Grilled Chicken Breasts image

Provided by Melissa d'Arabian : Food Network

Time 52m

Yield 4 servings

Number Of Ingredients 12

1/4 cup vegetable oil
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
Roasted Tomato and Onion Dipping Sauce, recipe follows, optional
5 Roma tomatoes, halved (about 1 pound)*
1 yellow or white onion, quartered
3 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
2 teaspoons dried thyme
1 to 2 tablespoons water
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
  • Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
  • Preheat the grill to hot.
  • Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
  • Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
  • Preheat the oven to 275 degrees F.
  • Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
  • Yield: about 1 1/4 cups
  • *Cook's Note: The tomatoes do not have to be "good" tomatoes.

SUSANNA FOO'S GRILLED CHICKEN BREASTS



Susanna Foo's Grilled Chicken Breasts image

Provided by Molly O'Neill

Categories     easy, lunch, main course

Time 20m

Yield Four servings

Number Of Ingredients 10

2 whole boneless, skinless chicken breasts, split
4 tablespoons, plus 1 teaspoon, corn oil
7 medium cloves garlic, minced
1 1 1/2-inch piece ginger, peeled and minced
3 scallions, coarsely chopped
4 tablespoons, plus 1 teaspoon, brandy
4 tablespoons, plus 1 teaspoon, yellow bean paste
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons vegetable oil

Steps:

  • Poke holes in the chicken with the tines of a fork. In a large bowl, mix together the remaining ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
  • Heat the grill. Remove the chicken from the marinade, scrape off excess sauce and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1360 milligrams, Sugar 15 grams, TransFat 0 grams

THE BEST GRILLED CHICKEN BREASTS



The Best Grilled Chicken Breasts image

Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Four 6-ounce boneless, skinless chicken breasts
1 cup plain, full-fat yogurt
Zest and juice of 1 lemon
4 scallions, whites coarsely chopped and greens reserved for serving
2 cloves garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
  • Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
  • Meanwhile, heat a grill to medium.
  • Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
  • Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.

GRILLED CHICKEN BREASTS



Grilled Chicken Breasts image

It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.

Provided by kineline

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 ounce) boneless skinless chicken breasts
1/2 cup lemon juice
1/2 teaspoon onion powder
ground black pepper
seasoning salt
2 teaspoons dried parsley

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
  • Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Nutrition Facts : Calories 133.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 65.8, Sodium 74.9, Carbohydrate 3, Fiber 0.2, Sugar 0.8, Protein 26.4

SUSANNA FOO'S GRILLED CHICKEN BREAST



SUSANNA FOO'S GRILLED CHICKEN BREAST image

Categories     Chicken     Dinner

Yield 4 servings

Number Of Ingredients 10

2 whole boneless skinless chicken breast, split
4 tbsp plus 1 tsp corn oil
7 medium garlic cloves minced
1 1/2 inch piece ginger peeled and minced
3 scallions coarsely chopped
4 tbsp plus 1 tsp brandy
4 tbsp plus 1 tsp yellow bean paste
3 tbsp honey
3 tbsp soy sauc
2 tbsp veg oil

Steps:

  • Poke holes in the chicken with the tines of a fork. In a large bowl, mix together the remaining ingredients. Add the chicken and marinate, covered, overnight in the fridge, turning occassionally. Heat the grill, Remove chicken from marinade, scrape off excess sauce and reserve. Brush grill with oil. Grill the chicken for 5 minutes. Turn and basste with sauce. Continue to turn and baste using as much sauce as desired, until juices run clear when pricked with a knife, about 12 to 15 minutes.

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

AMY'S GRILLED CHICKEN BREASTS



Amy's Grilled Chicken Breasts image

This recipe is delicious. I have not barbecued these but I have baked these in the oven. The flavors in this recipe are just wonderful and this is also a nice healthy and low fat recipe. The recipe is exported from Mastercook. This is a recipe that you definitely want to be sure and not overcook so the chicken stays moist and juicy. Preparation does not include marinating times.

Provided by Gingerbear

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 skinless chicken breast halves
2 teaspoons Dijon mustard
3 1/2 tablespoons white wine vinegar
2 teaspoons garlic, minced
2 teaspoons honey
1 1/3 tablespoons fresh thyme or 2 teaspoons dried thyme, minced
1/3 teaspoon coarse salt
1 1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme

Steps:

  • Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling.
  • Place breasts in a shallow glass or ceramic dish.
  • Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
  • Add oil a little at a time and whisk to combine marinade.
  • Pour marinade over breasts.
  • Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours.
  • Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
  • Transfer all marinade to small saucepan and bring to a boil; reserve.
  • Lightly grease grill rack with cooking spray.
  • Preheat grill.
  • Place breasts on grill.
  • Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Nutrition Facts : Calories 280.7, Fat 10.7, SaturatedFat 1.9, Cholesterol 68.4, Sodium 308.8, Carbohydrate 22.6, Fiber 9.3, Sugar 6.4, Protein 31.5

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Top Asked Questions

What is a grilled chicken breast recipe?
This grilled chicken breast recipe is boneless skinless chicken breasts soaked in a flavorful garlic and herb marinade, then grilled to golden brown perfection. A staple recipe that’s perfect for summer entertaining!
What temperature do you cook chicken breast on a Weber grill?
Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. We use our meat thermometer to make sure we don't overcook the meat. Most chicken breasts are perfectly cooked after 18 minutes on the grill at medium-high heat. Smaller ones may need 2 minutes less time and larger ones may need 2 minutes more.
How long to cook chicken breast on a gas grill?
Now, place the breasts on the hot grill to cook for 5 to 7 minutes with the cover on. Then lift the cover and flip the breasts to cook for another 5 minutes on the other side. The cooking time will depend on the size of the breasts you use. Also note, that when you go to flip the chicken it should not be sticking.
How to cook chicken on an outdoor grill?
Grill your chicken either on an outdoor grill or inside on a grill pan, then slice and serve. Choose chicken breasts that are all about the same size and shape so that they’ll cook evenly. I stay away from the overly thick chicken breasts because they take a lot longer to cook. The marinade can be made up to one day before you plan to use it.

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