Basil Lime Honey Ginger Grilled Chicken Recipes

GRILLED BASIL LIME CHICKEN BREAST

Steps:

• Pound the chicken breasts lightly to uniform thickness. This will help them grill evenly.
• Marinate the chicken in the lime juice, olive oil, vinegar, basil, garlic, salt, and pepper for at least 4 hours or overnight.
• Grill for 4-5 minutes per side or until chicken is cooked through.
• Skillet: Heat a nonstick skillet over medium high heat. Spray with cooking spray. Cook chicken for 4-5 minutes per side or until cooked through.

STICKY, SWEET & SPICY GRILLED GINGER CHICKEN

Steps:

• Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
• Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
• About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
• Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
• To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

BASIL LIME HONEY GINGER GRILLED CHICKEN

Steps:

• Place the first 4 ingredients in a large bowl mixing together, add chicken and marinate for 1 hour.
• Heat grill to medium high.
• Remove chicken from marinade shaking of excess; place the marinade in a small pot and bring to a boil then simmer stirring often.
• Meanwhile place chicken on hot grill and grill for 3-5 on each side.
• Remove chicken when 165° to 170°F cook until juices run clear. Sit for 10 minutes before slicing.
• Mix 1/2 the heated sauce into the rice.
• Plate chicken on some sauce serve with sliced fanned out mango, rice and a veggie of choice.

HONEY BASIL GRILLED CHICKEN

Steps:

• Combine the first 6 ingredients.
• Cut the peppers into 1-2" pieces.
• Add the chicken breasts& peppers to the honey mixture.
• I put all the ingredients in a heavy-duty zip lock bag.
• Seal the bag and shake it until the chicken& peppers are coated with the honey mixture.
• Put it in the refrigerator and let it marinate for 3 hours.
• Turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade.
• Take the chicken and peppers out of the marinade.
• Put the marinade in a saucepan and bring it to a boil.
• Reduce the heat and simmer until the sauce reduces a small amount.
• This usually takes about 5 minutes.
• Spray the grill rack with cooking spray.
• Heat the grill to medium heat.
• Put the chicken on the rack and close the grill lid.
• Cook for 8-10 minutes.
• Turn the chicken and continue cooking for 8-10 minutes.
• Baste with the marinade during the last few minutes of cooking.
• The peppers can be grilled in a grilling basket or on skewers.
• The peppers will need to grill for about 5 minutes on each side.
• The chicken and peppers can be cooked in your oven broiler.
• Place them in a single layer on the broiler pan which has been sprayed with cooking spray.
• Broil 5-6 inches from the heat for 10 minutes.
• Turn the chicken and peppers and baste with the marinade.
• Cook for an additional 8-10 minutes or until chicken is done.

HONEY KEY LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

HONEY-LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

GRILLED HONEY-LIME CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 170°, basting occasionally with reserved marinade.