Grilled Italian Chicken Recipes

Steps:

• In a small bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until a thermometer reaches 170°.

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture., Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170°. , Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside., In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken.

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:

• Coat grill pan with no-stick cooking spray. Heat over medium heat.
• Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
• FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
• FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.

Steps:

• Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
• Spray grill racks with non-stick spray and preheat grill to medium heat.
• Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
• Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
• Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
• Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
• Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
• Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
• Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
• Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.

Steps:

• Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
• Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
• Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Steps:

• Mix all ingredientsmarinade ingredients in a bowl into a ziploc bag.
• marinate overnight and shake the bag and toss things around a bit during the marinating time.
• grill until done on LOW- MED heat basting with marinade during first 5 mintues of cooking time.
• wonderful with some rice and steamed vegies!

Steps:

• For Mediterranean drizzle:
• garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• For chicken:
• Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
• Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
• Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
• Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.