SICILIAN GRILL-ROASTED CHICKEN
How to Make Sicilian Italian Roasted Grilled Chicken
Provided by Judith Fertig
Categories Chicken Garlic Backyard BBQ Dinner Lemon Summer Grill Grill/Barbecue Parsley Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
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.
GRILLED CHICKEN BREAST
The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 4
Steps:
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
- Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
- Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!
Nutrition Facts : ServingSize 1 (of 4); about 7 ounces, Calories 226 kcal, Protein 42 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.03 g, Cholesterol 127 mg, UnsaturatedFat 3 g
CASTILLIAN GRILLED CHICKEN
Make and share this Castillian Grilled Chicken recipe from Food.com.
Provided by Kristen White
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend soy sauce, water, olive oil, garlic, oregano leaves, ground cumin and ground cayenne pepper; pour over chicken breasts in a large plastic food storage bag.
- Press air out of bag; close top securely.
- Turn bag over several times to coat pieces.
- Refrigerate 1 hour, turning bag over once.
- Remove chicken from marinade and place on grill about 5 inches from hot coals.
- Cook chicken 5 minutes on each side, or until no longer pink in center.
- (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat 5- 6 minutes on each side, or until no longer pink in center.).
GRILLED CHICKEN
Make and share this Grilled Chicken recipe from Food.com.
Provided by bert2421
Categories Chicken
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix marinade ingredients together.
- Place chicken pieces in a flat dish.
- Pour marinade over chicken and let stand in fridge for at least 1 hour.
- Turn once.
- Remove chicken from dish and lay on a broiler pan.
- Broil skin down for 12 minutes and skin up for 15 minutes.
- Baste in marinade.
Nutrition Facts : Calories 247.8, Fat 27.6, SaturatedFat 3.6, Sodium 0.4, Carbohydrate 0.9, Fiber 0.5, Sugar 0.2, Protein 0.4
CASTILLIAN GRILLED CHICKEN RECIPE
Provided by á-170456
Number Of Ingredients 7
Steps:
- Blend lite soy sauce, 2 tablespoons water, oil, garlic, oregano, cumin and pepper; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces. Refrigerate 1 hour, turning bag over once. Remove chicken from marinade and place on grill about 5 inches from hot coals. Cook chicken 5 minutes on each side, or until no longer pink in center. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes on each side, or until no longer pink in center.) This recipe yields 6 servings.
GARLIC GRILLED CHICKEN
Make and share this Garlic Grilled Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place each chicken breast between 2 pieces of plastic wrap.
- Flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces.
- Place in a shallow container.
- Combine next 7 ingredients, mixing well.
- Pour over chicken;cover and chill 1-2 hours.
- Thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade.
- Serve with picante sauce.
CHINESE GRILLED CHICKEN
Make and share this Chinese Grilled Chicken recipe from Food.com.
Provided by anme7039
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a plastic bag.
- Stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid.
- Place in fridge for at least a few hours.
- Remove chicken from marinade and grill until done turning once.
Nutrition Facts : Calories 417.4, Fat 24, SaturatedFat 3.6, Cholesterol 76, Sodium 2910.4, Carbohydrate 21, Fiber 1, Sugar 14.5, Protein 30.6
JO MAMA'S HOT AND SPICY GRILLED CHICKEN
The sauce for this chicken has such an explosion of flavors--you'll want to lick the plate when you are done. It's sweet, sour, spicy and savory--and it has a bit of a kick. You will end up with nearly 3 cups of sauce, but trust me--you will want all of it.
Provided by SharleneW
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
- Heat a grill to medium-high heat.
- Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
- If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.
Nutrition Facts : Calories 390.7, Fat 23, SaturatedFat 5.7, Cholesterol 117.5, Sodium 1120.7, Carbohydrate 6.9, Fiber 0.7, Sugar 5, Protein 36.9
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