EASY BROILED CHICKEN BREASTS
This broiled chicken recipe is great when it's too cold to grill outside. A favorite since I was a kid.
Provided by Lane Baysden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine butter, vegetable oil, onion, garlic, lemon juice, salt, paprika, and ginger in a small saucepan over medium heat. Stir until butter is completely melted, about 3 minutes. Reduce heat to low and simmer until onion is translucent, 5 to 7 minutes.
- Place chicken in a baking dish and baste with the butter sauce.
- Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 460.9 calories, Carbohydrate 2.9 g, Cholesterol 125.6 mg, Fat 39.4 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 17.5 g, Sodium 802.1 mg, Sugar 1 g
BROILED GINGER CHICKEN
"Dad and I love moist and tender Broiled Ginger Chicken," she reports. "It's a snap to prepare, and the flavorful chicken breasts are also great in sandwiches or sliced thin and used as an appetizer."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
Nutrition Facts : Calories 345 calories, Fat 25g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 444mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
BROILED YOGURT-GINGER CHICKEN BREASTS
This recipe for broiled yogurt-ginger chicken is from the Martha Stewart Living Cookbook, "The New Classics."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
- Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.
- Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
- Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.
- Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.
YOGURT-GINGER MARINATED CHICKEN BREASTS
A boneless chicken breast is split, tenderized in yogurt marinade, and broiled. Butterflying the chicken creates an even surface area, which helps it cook faster. The result is topped with a salad of cucumber, red onion, cilantro, and fresh lime juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Stir together yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
- Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.
- Add chicken to marinade in dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
- Preheat broiler. Toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.
- Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.
GRILLED CHICKEN BREASTS IN SPICED YOGURT
An easy Grilled Chicken Breasts recipe
Categories Chicken Marinate Low Carb Quick & Easy Yogurt Mint Spice Summer Grill/Barbecue
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
- While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
- Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
- Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.
Provided by Claire Saffitz
Categories Chicken Garlic Ginger Coriander Cumin Yogurt Chickpea Green Onion/Scallion Mint Lime Dinner Braise
Yield 4 servings
Number Of Ingredients 12
Steps:
- Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
- Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
- Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
- Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
- Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.
GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.
Provided by Melissa Clark
Categories poultry, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
More about "broiled yogurt ginger chicken breasts recipes"
CHICKEN TIKKA MASALA
From onceuponachef.com
Category DinnerCalories 475 per servingTotal Time 1 hr
- In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
- Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
- Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.
- To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
BROILED YOGURT-GINGER CHICKEN BREASTS
From pathway.ntforibd.org
JUICY BROILED CHICKEN BREAST
From healthyrecipesblogs.com
YOGURT MARINATED CHICKEN
From cookingclassy.com
5/5 (13)Uploaded Oct 21, 2022Category Main CoursePublished Aug 15, 2021
YOGURT-MARINATED GRILLED CHICKEN RECIPE
From bonappetit.com
GRILLED CHICKEN WITH YOGURT GARLIC MARINADE RECIPE
From simplyrecipes.com
GRILLED MARINATED CHICKEN BREAST WITH YOGURT AND ASIAN SPICES
From chicken.ca
BROILED YOGURT-GINGER CHICKEN BREASTS RECIPE
From epicurious.com
20 CHICKEN DINNERS FOR SUMMER YOU CAN MAKE IN 20 MINUTES
From news.yahoo.com
AMERICA’S TEST KITCHEN: ENJOY BOLD FLAVORS FROM THIS EASY CHICKEN …
From chicagotribune.com
INDIAN-STYLE GRILLED CHICKEN BREASTS
From besthealthmag.ca
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE BLOCK
From epicurious.com
GRILLED CHICKEN BREASTS RECIPE
From cooking.nytimes.com
BROILED YOGURT-GINGER CHICKEN BREASTS RECIPE
From eatyourbooks.com
BROILED YOGURT-GINGER CHICKEN BREASTS - SCDRECIPE.COM
From scdrecipe.com
YOGURT-BROILED CHICKEN RECIPE
From recipes.sparkpeople.com
AIR FRYER CHICKEN TIKKA RECIPE RECIPE
From recipes.net
14 BEST BONELESS CHICKEN THIGH RECIPES
From skinnytaste.com
YOGURT-MARINATED CHICKEN WITH HOT HONEY AND HERBS
From bonappetit.com
BROILED CHICKEN BREASTS
From allrecipes.com
GRILLED GINGER CHICKEN WITH YOGURT | FAST CHICKEN RECIPES
From fastchickenrecipes.com
GRILLED CHICKEN MARINADE RECIPE
From cooking.nytimes.com
BROILED YOGURT GINGER CHICKEN BREASTS RECIPES- WIKIFOODHUB
From wikifoodhub.com
GRILL UP A LITTLE SOMETHING FOR EVERYONE TO KICK OFF THE SUMMER ...
From wbur.org
CHICKEN SHISH TAWOOK RECIPE | LITTLE SPICE JAR
From littlespicejar.com
You'll also love