GRILLED CHICKEN WITH GARLIC-HERB DRESSING AND GRILLED LEMON
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
- Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
- Preheat an outdoor gas or charcoal grill to medium heat.
- Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
- Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
- When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
- Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
- Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
- To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.
GRILLED GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
- Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
- Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
- Serve 1 bird hot and reserve the other for Days 2 and 3.
- Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.
GRILLED GARLIC ' N HERB CHICKEN
Make and share this Grilled Garlic ' N Herb Chicken recipe from Food.com.
Provided by Marie
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the garlic onto a cutting board and sprinkle it with 1/2 teaspoon salt.
- Using the side of a large knife, slowly mash the garlic into a paste.
- Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves.
- Pour half the mixture over the chicken and season it with salt and pepper.
- Set the chicken aside to marinate for an hour or more.
- Remove from marinade and allow excess to drain off.
- Place on preheated barbecue grill and grill until done, basting occasionally with reserved marinade.
GRILLED CHICKEN BREASTS WITH GARLIC BUTTER
Each: 371 Calories, 341 mg sodium, 108 mg cholesterol, 40 g fat, 1 g carbohydrates, 25 g protein, 0.03 g fiber
Provided by Gaelige Coinnaigh
Categories Chicken
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Garlic Butter:.
- Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
- Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
- At last minute, remove plastic wrap and slice log into 8 pieces.
- Chicken:.
- Coat chicken with olive oil, salt and pepper in bowl.
- Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
- Top with 1 to 2 slices of garlic butter. Serve immediately.
Nutrition Facts : Calories 294.7, Fat 19.7, SaturatedFat 8.6, Cholesterol 98.9, Sodium 304.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 27.5
GRILLED GARLIC & HERB FRENCH CUT CHICKEN BREAST
Steps:
- Marinate Chicken Breast in 1 cup of olive oil, pinch of salt, pinch of pepper, 3 garlic cloves sliced thin & 1 teaspoon of thyme for about 2 hours. Take 4 tablespoons of softened butter, 1 teaspoon finely minced rosemary, 1 teaspoon thyme, pinch of pepper & 1 teaspoon of parsley - mix these together. Roll butter mixture into a log & refigerate until hard. After it is hard - slice 2 to 3 quarter inch thick pats per breast & stuff between chicken meat and skin. Grill for about 15 to 18 minutes. Serve with grilled asparagus.
GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Provided by Ian Knauer
Categories Summer Small Plates Chicken Garlic Kid-Friendly Rosemary Spring Grill/Barbecue Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
- Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
- Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
- Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.
BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN
Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.
Provided by Mildred Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g
More about "grilled garlic herb french cut chicken breast recipes"
GARLIC HERB GRILLED CHICKEN - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (5)Total Time 1 hrCategory Main CourseCalories 166 per serving
- Place garlic cloves in a large Ziploc bag, press air out and seal the bag. Smash garlic with the smooth side of a meat mallet. Open bag and add chicken breasts. Press air out of bag and reseal. Pound meat through the bag until the thickest part of the breast is level with the thinnest, about 1/2-inch thick. Open bag again and add tenders if included, vinegar, oil, salt and herb mix. Press out air and reseal bag and agitate until the chicken is coated in the herb garlic mixture. Refrigerate 30 minutes to 2 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken until no-longer pink in the center, 4 to 5 minutes per side. Alternatively, grill on a indoor grill pan over medium high heat, 6 to 8 minutes per side. Let rest about 5 minutes before slicing.
GARLIC HERB REVERSE MARINATED GRILLED CHICKEN BREAST
From walktoeat.com
5/5 (1)Calories 291 per servingCategory Main Course
- Prepare a grill for medium-low heat. Rub breasts all over with olive oil and season generously with salt. Lightly oil grill grates.
- Place chicken on grill and close lid. Grill chicken 5 minutes. Flip breasts, close the lid and continue cooking for about 5 minutes longer until the meat reaches an internal temperature of 160-165F and the juices run clear. Let rest for 5 minutes once done.
- While you grill the chicken, make the marinade. Combine garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl.
- Cut chicken breasts into 1/2 inch slices. Pour marinade over and let sit for at least 15 minutes and up to an hour.
GARLIC AND HERB GRILLED CHICKEN BREAST - THE SEASONED MOM
From theseasonedmom.com
5/5 (8)Total Time 25 minsCategory DinnerCalories 264 per serving
- 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.
70 EASY CHICKEN DINNERS RECIPES — BEST CHICKEN …
From delish.com
LEMON HERB GARLIC CHICKEN BREAST RECIPE - RECIPES.NET
From recipes.net
GARLIC HERB CHICKEN BREAST - FOREMAN GRILL RECIPES
From foremangrillrecipes.com
GRILLED GARLIC HERB FRENCH CUT CHICKEN BREAST BEST RECIPES
From amazingcookingguide.com
FRENCH CUT CHICKEN BREAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
42 BEST RECIPES WITH PARMESAN CHEESE - COOKINGCHEW.COM
From cookingchew.com
10 BEST GARLIC HERB CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
GARLIC, LEMON, AND HERB GRILLED CHICKEN BREASTS RECIPES
From findsimplyrecipes.com
HERB AND GARLIC CHICKEN BREAST - BILL BARON'S SPECIALTY FOODS
From baronsspecialtyfoods.com
FRENCH CUT CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED CHICKEN WITH HERBS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
BONELESS & SKINLESS GARLIC HERB SEASONED CHICKEN BREAST - TARGET
From target.com
CHICKEN MARSALA RECIPE (EASY & CREAMY!) - WHOLESOME YUM
From wholesomeyum.com
GRILLED GARLIC HERB FRENCH CUT CHICKEN BREAST FOOD
From homeandrecipe.com
You'll also love