GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
HERB -TOMATO GRILLED CHICKEN (MICROWAVE VERSION)
Microwave setting: HIGH 100% Always place the chicken with the meaty-side towards the edges of the rack or pan. Standing time might be necessary to complete the cooking. If you like a more crispy outside, finish cooking under the broiler.
Provided by Rev BJ Friley
Categories Beef
Time 15m
Number Of Ingredients 9
Steps:
- 1. Trim off excess fat from chicken pieces.
- 2. Place chicken on a microsafe rack or in a pie plate.
- 3. Sprinkle chicken with salt, pepper and basil leaves.
- 4. Combine ingredients for basting sauce.
- 5. Microwave chicken at HIGH power for 2 to 3 minutes.
- 6. Remove from microwave. Baste chicken with sauce on both sides.
- 7. Microwave chicken at HIGH power for 10 to 12 minutes, turning pieces over after 6 minutes and basting again with sauce on both sides.
- 8. Check for doneness. Juices should run clear when pierced with a fork.
- 9. Let chicken stand at least 5 minutes before serving.
HERB-ROASTED CHICKEN WITH MELTED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
- Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
- Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
- Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
- Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
HERB-TOMATO GRILLED CHICKEN
This can be grilled, or if you prefer you may bake the chicken uncovered until done. I usually double the sauce recipe. Great with a salad and baked potato.
Provided by Kikimony
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: You may marinate the chicken in the sauce before grilling/baking.
- Loosen the skin from chicken so the sauce can reach the meat.
- Sprinkle chicken with salt and pepper.
- Mix the ingredients for the sauce.
- Place chicken on grill.
- Brush sauce on both sides.
- Grill chicken until done and turn over occasionally, BASTING DURING grilling for full flavor.
- Serve with extra warm sauce.
Nutrition Facts : Calories 416, Fat 26.2, SaturatedFat 9.4, Cholesterol 153.9, Sodium 713.6, Carbohydrate 12.2, Fiber 0.3, Sugar 10.3, Protein 31.3
GRILLED BASIL CHICKEN AND TOMATOES
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
More about "herb tomato grilled chicken oven version recipes"
CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE
From bonappetit.com
3.9/5 (172)Author Soa DaviesServings 4Total Time 40 mins
- Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
- Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
- Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
THE BEST GRILLED CHICKEN RECIPE | FEASTING AT HOME
From feastingathome.com
5/5 (12)Calories 242 per servingCategory Grilling Recipe
- thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
- Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
- Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill- here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.
- Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the “used marinade” that the raw chicken was in for this!).
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.
GRILLED CHICKEN THIGHS WITH GARLIC AND HERBS - COOKING …
From cookingclassy.com
GRILLED CHICKEN WITH TOMATOES AND HERB OIL RECIPE
From sunset.com
HERB AND CITRUS OVEN ROASTED CHICKEN – THE COMFORT OF COOKING
From thecomfortofcooking.com
30 HEALTHY CHICKEN BREAST RECIPES THAT ARE ANYTHING BUT BORING
From yahoo.com
FETA, HERB, & SUN-DRIED TOMATO-STUFFED CHICKEN RECIPE
From myrecipes.com
HERB-TOMATO GRILLED CHICKEN - BIGOVEN.COM
From bigoven.com
SKEWER RECIPES - KABOB RECIPES WITH CHICKEN, BEEF OR SALMON
From temeculablogs.com
GRILLED CHICKEN BREASTS WITH HERBS AND LEMON - BELLY FULL
From bellyfull.net
EASY CHICKEN IN SUN-DRIED TOMATO SAUCE - VIKALINKA
From vikalinka.com
GRILLED CHICKEN WITH HERB DRY RUB RECIPE | SIDECHEF
From sidechef.com
HERB-TOMATO GRILLED CHICKEN - RECIPE - COOKS.COM
From cooks.com
HERB-TOMATO GRILLED CHICKEN - RECIPE - COOKS.COM
From cooks.com
DELICIOUS CHICKEN DINNER RECIPES NO ONE CAN RESIST
From msn.com
BALSAMIC TOMATO & HERB CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
BAKED CHICKEN WITH CHERRY TOMATOES, HERBS AND LEMON
From williams-sonoma.com
HERB-AND-LEMON-ROASTED CHICKEN RECIPE BY GRACE PARISI - FOOD …
From foodandwine.com
PARMESAN OVEN BAKED TOMATOES - SPEND WITH PENNIES
From spendwithpennies.com
GARLIC AND HERB GRILLED RIBEYES - NINJA FOODI GRILL
From deepsouthdish.com
GRILLED HERB-BUTTERMILK CHICKEN WITH TOMATO-BASIL BUTTER
From savoringtoday.com
You'll also love