HERBED CHICKEN WITH GRILLED RED PEPPERS
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are also potatoes with skins; their fiber-filled, most healthful part.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds). Stir together 2 minced garlic cloves, the marjoram, 2 teaspoons oil, and 1/2 teaspoon salt in a small bowl; season with pepper. Place chicken in a shallow dish, and coat both sides with garlic mixture. Let stand at room temperature about 15 minutes, or up to overnight in the refrigerator.
- Toss bell peppers with remaining garlic and 1 teaspoon oil in a medium bowl. Grill peppers, turning, until tender and blackened in places, about 15 minutes. Remove peppers from grill, and return to the bowl. Add 1 tablespoon vinegar; toss to combine. Set aside.
- Cover potatoes with 2 inches cold water in a medium saucepan; bring to a boil. Reduce heat; simmer until just tender, 15 to 20 minutes. Drain; return to dry saucepan until ready to use.
- Grill the chicken, turning halfway through, until browned and cooked through, about 10 minutes. Meanwhile, slice potatoes into 1/4-inch-thick rounds; sprinkle with remaining 1/4 teaspoon salt. Remove chicken from grill, and arrange on a serving platter with peppers and potatoes. Drizzle with remaining 1 teaspoon vinegar and oil, if desired. Garnish with marjoram sprigs; serve immediately.
Nutrition Facts : Calories 310 g, Cholesterol 99 g, Fat 6 g, Fiber 2 g, Protein 42 g, Sodium 328 g
GRILLED GARLIC CHICKEN WITH BELL PEPPERS
Provided by Marie Samples
Categories Chicken Pepper Marinate Low Cal Backyard BBQ Grill Grill/Barbecue Bon Appétit New York
Yield Serves 6
Number Of Ingredients 8
Steps:
- Whisk dressing, rosemary and garlic to blend in large bowl. Add chicken and all bell peppers and toss to coat. Let stand 1 hour or cover and chill up to 1 day, tossing occasionally.
- Prepare barbecue (medium heat) or preheat broiler. Drain marinade and discard. Grill or broil chicken and bell pepper until just cooked through, about 4 minutes per side.
- Mound rice in center of platter. Arrange chicken and peppers decoratively around rice and serve.
CHICKEN AND PEPPER STEW
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I've omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
- Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
- Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 51 grams, Fiber 9 grams, Protein 47 grams, SaturatedFat 13 grams, Sodium 1578 milligrams, Sugar 14 grams, TransFat 0 grams
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
More about "grilled garlic chicken with bell peppers recipes"
GRILLED CHICKEN WITH BALSAMIC BELL PEPPERS - A KITCHEN …
From a-kitchen-addiction.com
Servings 4Total Time 35 minsCategory Main DishCalories 266 per serving
- Trim chicken breasts of excess fat. Pound chicken breasts to even thickness. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and oregano.
- Place chicken on grill and cook for 6 minutes. Flip chicken and cook for another 6 minutes or until internal temperature reaches 165.
- To prepare balsamic bells peppers, add olive oil to a large skillet. Turn heat to medium-high and add peppers and chopped onion. Saute for 4 minutes or until onion turns translucent.
CHICKEN AND BELL PEPPERS SKILLET - PRIMAVERA KITCHEN
From primaverakitchen.com
3.6/5 (154)Calories 258 per servingCategory Dinner, Lunch, Main Course
- Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
- Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won’t be totally cooked yet).
- Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
- Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!
ONE PAN BAKED CHICKEN AND PEPPERS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
GARLIC AND HERB GRILLED CHICKEN BREAST - THE SEASONED MOM
From theseasonedmom.com
RECIPE: GRILLED CHICKEN WITH PEPPERS AND ONIONS
GRILLED SHRIMP SKEWERS - SKEWERED GRILLED SHRIMP
From eatingonadime.com
30+ HEALTHY DINNER RECIPES FOR MARCH | EATINGWELL
From eatingwell.com
3,026 EASY AND TASTY CHICKEN MARINADE BBQ RECIPES BY HOME COOKS
From cookpad.com
EASY PEPPER CHICKEN STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
CHINESE STIR-FRIED CHICKEN WITH BELL PEPPERS RECIPE - THE SPRUCE …
From thespruceeats.com
CHILI GARLIC CHICKEN - SERVING DUMPLINGS
From servingdumplings.com
CHICKEN AND PEPPERS - BAKE IT WITH LOVE
From bakeitwithlove.com
CAJUN CHICKEN WITH BELL PEPPERS - JULIA'S ALBUM
From juliasalbum.com
GRILLED GARLIC CHICKEN WITH BELL PEPPERS RECIPE - COOKEATSHARE
From cookeatshare.com
GARLIC PARMESAN PASTA WITH CHICKEN & ROASTED BELL PEPPERS
From ambitiouskitchen.com
GRILLED CHICKEN WITH PEPPERS AND ONIONS RECIPE
From thesuperhealthyfood.com
CHICKEN PESTO PASTA SALAD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
HEALTHY GRILLED CHICKEN RECIPES FOR A SUMMER COOKOUT
From cleaneatzkitchen.com
SOUTHWESTERN GRILLED FAJITA CHICKEN WITH PEPPERS AND ONIONS
From seasonedkitchen.com
COLD GRILLED CHICKEN WITH BELL PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
GRILLED CHICKEN THIGHS WITH GARLIC AND HERBS - COOKING CLASSY
From cookingclassy.com
CHICKEN BREAST RECIPES – MODERN HONEY
From modernhoney.com
GRILLED BBQ BONELESS CHICKEN THIGHS | LITTLE BIT RECIPES
From littlebitrecipes.com
GRILLED STEAK WITH CHIMICHURRI AND CHARRED PEPPERS RECIPE
From crateandbarrel.com
CHICKEN SAUTé: CHICKEN & BELL PEPPER RECIPE | LAWRY'S
From mccormick.com
S ROASTED BELL PEPPERS CRUSHED WITH TOMATOES, CUCUMBER, GARLIC, …
From anatolia-restaurant.com
AIR FRYER CHICKEN FAJITAS - THE BUSY BAKER
From thebusybaker.ca
You'll also love