EASY GRILLED CHICKEN BREASTS
Consider this your ultimate grilled chicken recipe! With a handful of ingredients, 35 minutes and a little help from your grill (or grill pan), you'll achieve a tender, juicy chicken breast that the whole family will enjoy. It may sound simple, fresh thyme leaves, fragrant lemon zest, a pinch of garlic salt and pepper, and guess what?-it is! So when grilling season comes creeping in, look to this recipe to guide you to an easy, flavor-packed weeknight dinner you'll want to make again and again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In small bowl, mix thyme, lemon, garlic salt and pepper. Coat both sides of chicken with oil, then rub with thyme mixture.
- Place chicken on grill over medium heat. Cover grill; cook 12 to 17 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Garnish with additional fresh thyme if desired.
Nutrition Facts : Calories 230, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Chicken Breast, Sodium 340 mg, Sugar 0 g, TransFat 0 g
GRILLED CHICKEN AND CHORIZO WITH SPANISH-STYLE MARINADE
The star ingredient in this intensely flavored marinade is pimenton, smoked Spanish paprika. Look for it in specialty food stores or order from The Spanish Table (206-682-2827 or tablespan.com); regular paprika will not give you the same flavor. Dark meat chicken is the best for grilling, but if you prefer breasts, cook them for 10 minutes less. Serve chicken and sausages with Paella Rice Salad and grilled bread slices rubbed with a garlic clove and a cut tomato.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
- Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
- Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
- Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.
THE BEST GRILLED CHICKEN BREASTS
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
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 AND PIECES
Steps:
- Remove and discard excess fat from chicken. Rinse and pat dry. Remove skin, if desired. Sprinkle with salt and pepper to taste. Arrange chicken, bone side down in center of cooking grate. Cover grill. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear.
- Note: If preparing barbecued chicken, season with favorite barbecue rub and brush sauce on chicken during the last 15 minutes of cooking time to prev
JENNY'S GRILLED CHICKEN BREASTS
This is the recipe that my friends and family still beg me to make when the grill is brought out. 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 Jenny English
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 4
Number Of Ingredients 6
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 139 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.2 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.8 g
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GRILLED CHICKEN BREAST {EASY AND JUICY!} – WELLPLATED.COM
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- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken will be about 1/2-inch thick).
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 8 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
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- In a bowl or measuring cup, whisk together all of the marinade ingredients until completely combined.
- Pour marinade into the bag with the chicken. Seal the bag and gently toss to make sure that the chicken is completely coated in marinade. Refrigerate for 2-4 hours.
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- Layer 4 chicken breasts one at a time… between 2 sheets of wax paper/parchment paper or plastic wrap. Using the flat side of a meat mallet, a cast iron skillet, or a rolling pin, pound until 1/2 to 3/4 inch thick. Set the flattened chicken breast aside and repeat with the remaining breasts.
- Scrape any debris from your grill grates and oil the grates well. Heat grill to about 400 degrees (don’t let the heat get above 400).
- Season the chicken breasts with salt and pepper and spray a nice coating of grill spray on both sides of each piece.
- Place the chicken on the grill, with the grill's grates running at an angle against the width of the breast. For the best grill marks, don't move the chicken once it has been set down and avoid pressing, prodding, or poking for 4-5 minutes. Flip the chicken (when the breasts lift up easily for flipping). Cook the second side until grill marks appear, about 5-6 minutes more. Temp the chicken and make sure it reaches 165 degrees before removing it from the gill.
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