TUSCAN CHICKEN MARINADE
Make and share this Tuscan Chicken Marinade recipe from Food.com.
Provided by Please Delete
Categories Chicken
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and coat chicken.
- Enjoy!
Nutrition Facts : Calories 168.4, Fat 18, SaturatedFat 2.5, Sodium 582.6, Carbohydrate 2.5, Fiber 0.4, Sugar 0.6, Protein 0.4
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
TUSCAN RIB-EYE STEAK
Provided by Giada De Laurentiis
Categories main-dish
Time 12h40m
Yield 1 to 2 servings
Number Of Ingredients 14
Steps:
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.
TUSCAN MARINADE
This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick. Marinate in the refrigerator for 4 hours. Grill over hot coals until tender, about 2 to 3 minutes per side. For flank steak, marinate a 1 1/2-to-2-pound piece in the refrigerator for 8 hours. Grill over hot coals until medium rare, about 3 to 4 minutes per side.
Provided by Molly O'Neill
Categories easy, condiments
Time 5m
Yield One cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 0 grams
TUSCAN MARINATED STEAKS
While looking for Italian recipes, found this one posted in The New York Times which states it was Adapted from Anstice Carroll. I am not a fan of rosemary, so I will leave that out of my marinade.
Provided by diner524
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
- In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
- Wipe excess marinade from steaks and discard. Grill to taste.
TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
ITALIAN MARINADE
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories sauces and gravies
Time 5m
Yield Enough for 2 to 3 pounds meat
Number Of Ingredients 13
Steps:
- Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram
More about "tuscan marinade recipes"
5-MINUTE TUSCAN CHICKEN MARINADE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 15 minsCategory DinnerCalories 67 per serving
- Place all marinade ingredients in a blender or food processor and puree until thick and completely combined.
- Pour ¾ cup of the marinade into a large zip-top bag. Reserve about ¼ cup of marinade for serving. Add chicken pieces to the bag and marinate for at least 30 minutes (or overnight).
- You can grill, bake, or roast the marinated chicken. I prefer a grill (especially when the weather is nice).
TUSCAN MARINADE WITH LEMON, GARLIC & HERBS - PLAYS WELL …
From playswellwithbutter.com
5/5 (1)Total Time 10 minsCategory Sauces & CondimentsCalories 182 per serving
GRILLED TUSCAN CHICKEN BREAST | CHICKEN.CA
From chicken.ca
TUSCAN STEAK MARINADE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
TUSCAN GRILLED CHICKEN CARRABBA'S: PERFECT PREPARATION METHOD IN …
From yamichicken.com
TUSCAN-STYLE MARINATED CHICKEN BREASTS RECIPE - BBC FOOD
From bbc.co.uk
THE BEST SHRIMP MARINADE | THE RECIPE CRITIC
From therecipecritic.com
TUSCAN MARINADE RECIPE - CUISINART.COM
From cuisinart.com
ITALIAN DRESSING STEAK MARINADE - GIMME SOME GRILLING
From gimmesomegrilling.com
TUSCAN MARINATED TOMATOES RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
TUSCAN CHICKEN MARINADE | EPICURE.COM
From epicure.com
TUSCAN CHICKEN MARINADE RECIPE - BLOGCHEF
From blogchef.net
TUSCAN SUPER SPICE MARINADE | MCCORMICK
From mccormick.com
TUSCAN HERB MARINADE - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
TUSCAN MARINATED STEAKS RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN MARINADE FOR PORK CHOPS - A JOYFULLY MAD KITCHEN
From joyfullymad.com
TUSCAN MARINADE FOR CHICKEN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ITALIAN MARINATED ARTICHOKE SALAD RECIPE | WHOLESOME YUM
From wholesomeyum.com
TUSCAN MARINADE RECIPE - CUISINART.COM
From cuisinart.com
TUSCAN MARINADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED TUSCAN PORK CHOPS (EASY MARINADE) RECIPE
From sixsistersstuff.com
RECIPE: TUSCAN MARINADE (FOR VEGETABLES, TOFU AND TEMPEH)
From recipelink.com
TUSCAN MARINADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ITALIAN CHICKEN MARINADE - SO EASY AND FLAVORFUL! - RACHEL COOKS®
From rachelcooks.com
TUSCAN MARINADE FOR CHICKEN GRILLED UNDER A BRICK | MCCORMICK
From mccormick.com
TUSCAN STEAK | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
TUSCAN MARINATED MUSHROOMS - A ZEST FOR LIFE
From azestforlife.com
TUSCAN GRILLED CHICKEN (GRILLED SPATCHCOCK CHICKEN) | PWWB
From playswellwithbutter.com
5 ITALIAN CHICKEN MARINADE RECIPES FOR JUICY, FLAVORFUL CHICKEN
From allrecipes.com
TUSCAN MARINADE FOR CHICKEN GRILLED UNDER A BRICK RECIPE
From recipetips.com
ITALIAN CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
10 BEST ITALIAN BEEF MARINADE RECIPES | YUMMLY
From yummly.com
TUSCAN MARINATED RIBS GRIGLIA RECIPE & GUIDE - GRILLBABYGRILL
From grillbabygrill.com
TUSCAN STEAK WITH MARINATED CHERRY TOMATOES. - HALF BAKED HARVEST
From halfbakedharvest.com
ITALIAN MARINADE RECIPE | MYRECIPES
From myrecipes.com
LEMON-MARINATED TUSCAN-JEWISH FRIED CHICKEN RECIPE
From seriouseats.com
ITALIAN DRESSING MARINADE FOR PORK RIBS RECIPES
From stevehacks.com
TUSCAN MARINATED RIBS GRIGLIA RECIPE
From amazingribs.com
TUSCAN-STYLE RIBEYE | GIADZY
From giadzy.com
TUSCAN GRILLED RIB EYE STEAK | CARRIE'S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
TUSCAN MARINADE FOR CHICKEN - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love