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
CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
- Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN
This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.
Provided by Barbasol
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
- Mix salad ingredients in large bowl, adding oil and lime juice last.
- Grill chicken, slice into strips, serve on top of salad.
Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1
BLACK BEAN CHICKEN SALAD
A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges
GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
- Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
- Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
- Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
- Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
- To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.
More about "grilled chicken breast and bean salad recipes"
TASTY GRILLED CHICKEN | JAMIE OLIVER
From jamieoliver.com
- Preheat the oven to 180ºC/350ºF/gas 4.Pick the rosemary leaves into a pestle and mortar, and pound with 1 pinch of sea salt.Drizzle 2 tablespoons of oil into the mortar and finely grate in half the lemon zest.
- If you don’t have a pestle and mortar, very finely chop the rosemary leaves, add to a bowl with the other ingredients and mix well.Slice into the chicken breasts horizontally, then open each one out flat like a book.
7 GRILLED CHICKEN SALAD RECIPES - EATINGWELL
From eatingwell.com
Author Alex Loh
GRILLED CHICKEN WITH MANGO SALSA AND BEAN SALAD
From healthyfood.com
GRILLED CHICKEN SALAD {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
WHITE BEAN AND ROASTED CHICKEN SALAD …
From myrecipes.com
GRILLED CHICKEN SALAD RECIPE - EATING ON A DIME
From eatingonadime.com
GRILLED CHICKEN AND BEAN SALAD – S&W BEANS
From swbeans.com
FETA, BEAN MEDLEY & CHICKEN SALAD
From chicken.ca
SOUTHWEST CHICKEN AND BLACK BEAN SALAD RECIPE
From beachbodyondemand.com
WHAT IS THE HEALTHIEST WAY TO COOK CHICKEN BREAST?
From iythealth.com
SMOKED CHICKEN BREAST AND THIGHS RECIPE + VIDEO - A SPICY …
From aspicyperspective.com
GRILLED MARINATED CHICKEN BREASTS - DIABETES STRONG
From diabetesstrong.com
BBQ CHICKEN & GREEN BEAN SALAD - JAMIE OLIVER RECIPES
From jamieoliver.com
GRILLED BLACKENED CHICKEN BREAST SALAD | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
GRILLED CHICKEN BREAST AND BEAN SALAD RECIPE
From recipeland.com
FAVORITE GRILLED CHICKEN - ALLRECIPES
From allrecipes.com
THE BEST MEXICAN GRILLED CHICKEN SALAD - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
GRILLED VEGAN CHICKEN-STYLE BREAST SALAD - GARDENGOURMET.COM
From gardengourmet.com
GRILLED CHICKEN SLIDERS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CHIPOTLE SPICE RUBBED GRILLED CHICKEN SALAD WITH GUACAMOLE, …
From anoregoncottage.com
EASY CHICKEN RECIPES ON INSTAGRAM: "MEXICAN STREET CORN GRILLED …
From instagram.com
RV RECIPE CHALLENGE: WILD RICE SALAD WITH CHICKEN AND MANGOES
From rvtravel.com
14 SERIOUSLY FLAVORFUL RECIPES STARRING CHICKEN AND SPINACH - MSN
From msn.com
15 CHICKEN ADOBO WITH CHICKEN BREAST - SELECTED RECIPES
From selectedrecipe.com
EASY ENCHILADAS ARE A FAMILY PLEASER | FOOD | NEWSMINER.COM
From newsminer.com
AN EASY TO MAKE GRILLED CHICKEN BREAST WITH MANGO SALSA RECIPE!
From youtube.com
SANTA FE GRILLED CHICKEN SALAD RECIPE - STUDIO DELICIOUS
From studiodelicious.com
57 EASY PALEO CHICKEN BREAST RECIPES AND MEAL IDEAS
From paleogrubs.com
BEST GRILLED CHICKEN BREAST RECIPE - HOW TO GRILL JUICY ... - DELISH
From delish.com
21 BEST GRILLED CHEESE AND TOMATO SOUP RECIPES - PARADE
From parade.com
GRILLED CHICKEN SALAD RECIPE | KITCHN
From thekitchn.com
15 DELICIOUS LEFTOVER HAM RECIPES - CULINARY HILL
From culinaryhill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love