Grilled Italian Chicken Breast Fillets Recipes

Steps:

• Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag.
• Marinate 30 mins to 24 hours.
• Preheat grill to med high.
• Grill breasts for 3 to 4 mins per side or till juices run clear and chicken reached 155 degrees.
• Remove from grill and wrap in foil. Let sit about 5 minutes Chicken will continue to cook to 160.
• You should know your grill. Chicken may take a little longer to cook or it may take less time. The sitting is critical to the chicken staying moist.
• Enjoy.

Steps:

• Place chicken in bowl; return to refrigerator. In a seperate bowl mix together lemon juice, salt, garlic and red pepper; gradually whisk in olive oil. Stir in dried oregano. Pour marinade over chicken to coat. Cover and refrigerate at least one hour, turning chicken occasionally. Preheat grill to medium-hot. Remove chicken from marinade and discard. Grill until tests done.

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet. Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across tops of packets; carefully fold back foil.