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
GRILLED CHICKEN BREAST WITH CUCUMBER RELISH
To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour before grilling. This step gives the salt a chance to create tiny pockets in the meat for the juices to collect into as it cooks. A zesty, Thai-inspired cucumber relish that you can chop up while you wait adds a cooling crunch and splash of color to the finished dish.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Season chicken on both sides with salt and pepper. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 2 hours. Meanwhile, combine cucumbers, scallion, jalapeño, vinegar, and sugar. Season with salt.
- Heat grill to medium‐high; lightly brush grates with vegetable oil. Rub chicken with olive oil; transfer to grill. Cook about 2 minutes, then rotate chicken 45 degrees (to create crosshatch marks) and continue cooking another 2 minutes. Flip and grill until cooked through, 3 to 4 minutes more. Transfer to a platter; let stand 10 minutes. Serve with cucumber relish and mint.
GRILLED CHICKEN BREASTS WITH SPICY CUCUMBERS
Light and refreshing, yet packed with flavor from herbs, jalapeños and garlic, this is an easy, after-work meal that can be endlessly adapted to suit what you've got on hand. Substitute other thinly sliced raw vegetables for the cucumbers (zucchini, carrot, radishes, celery, cabbage, fennel), and other herbs for the cilantro and parsley (dill, basil, mint). Just be sure not to overcook the flattened chicken, which can happen in an instant.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a chicken breast between a layer of parchment paper or plastic wrap and use a mallet, rolling pin or the flat side of a heavy knife to pound to a thickness of about 1/2 inch. Repeat with remaining breasts.
- Season chicken with salt, pepper and paprika. Place in a bowl and toss with lime zest, garlic and oil. Cover and marinate at room temperature for 30 minutes or overnight in the refrigerator.
- Meanwhile, prepare the sauce: In a blender, combine cilantro, parsley, oil, jalapeños, garlic, salt and lime juice. Blend until smooth, adding 1 or 2 tablespoons water if necessary to blend. Taste and add more salt and/or lime juice if needed.
- Heat the grill to medium-high or heat up the broiler or a grill pan. Grill or broil until chicken is lightly browned at the edges and just cooked through, 2 to 4 minutes per side.
- In a medium bowl, toss cucumbers with a pinch of salt. Let sit for 5 minutes. Right before serving, toss cucumbers with sauce and serve alongside chicken, drizzling chicken with any leftover sauce from the bottom of the cucumber bowl, and a little olive oil.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 3 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH
A great dish for entertaining outdoors.
Provided by FJK
Categories Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
- In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
- Prepare the grill for medium heat.
- Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.2 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 0.7 g, Protein 25.2 g, SaturatedFat 1.8 g, Sodium 62.1 mg, Sugar 0.7 g
GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH
A great dish for entertaining outdoors.
Provided by FJK
Categories Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
- In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
- Prepare the grill for medium heat.
- Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.2 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 0.7 g, Protein 25.2 g, SaturatedFat 1.8 g, Sodium 62.1 mg, Sugar 0.7 g
GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH
A great dish for entertaining outdoors.
Provided by FJK
Categories Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
- In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
- Prepare the grill for medium heat.
- Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.2 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 0.7 g, Protein 25.2 g, SaturatedFat 1.8 g, Sodium 62.1 mg, Sugar 0.7 g
GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
- Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
- Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.
GRILLED CHICKEN WITH LEMON-CUCUMBER RELISH RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 14
Steps:
- Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt, and pepper. Grill on a covered grill directly over medium heat for 12 to 15 minutes, until done (170 degrees F), turning once. 2. Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and garlic; stir to combine. In a small bowl combine yogurt, honey, and milk; stir to combine. 3. To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.
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GRILLED ROSEMARY CHICKEN AND RED PEPPERS WITH CUCUMBER …
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Cuisine AmericanCategory DinnerServings 4Total Time 55 mins
- In medium bowl, whisk 11⁄2 cups yogurt, lemon juice, 2 chopped garlic cloves, and rosemary. Mix in chicken. Marinate at room temperature for 15 minutes, or cover and refrigerate up to overnight.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In medium bowl, combine cucumber, onion, parsley, oil, salt, black pepper, and remaining 1⁄2 cup yogurt and 1 chopped garlic clove for cucumber relish.
- Grill chicken and bell peppers, turning once, until chicken is cooked through, instant-read thermometer inserted into centers registers 165°F, and peppers are charred in spots, 3 to 4 minutes per side. Coarsely chop chicken and bell peppers. Serve with relish.
MEDITERRANEAN GRILLED CHICKEN WITH LEMON-CUCUMBER …
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5/5 (40)Total Time 32 minsServings 4Calories 283 per serving
- Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt, and pepper. Grill on a covered grill directly over medium heat for 12 to 15 minutes, until done (170°F), turning once.
- Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and garlic; stir to combine. In a small bowl combine yogurt, honey, and milk; stir to combine.
- To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.
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GRILLED ROSEMARY CHICKEN AND RED PEPPERS WITH …
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Servings 4Total Time 55 minsCategory Dinner
- Place chicken in a medium bowl and add 1 1/2 cups of yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Let mixture marinate at least 15 minutes or up to overnight
- Coat a broiler pan or a stove top grill pan with cooking spray. Place grill pan over medium-high heat and cook chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side. Or, broil, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
- To make relish, combine cucumber, red onion, remaining 1/2 cup of yogurt, remaining chopped garlic clove, parsley, oil, salt and pepper in a medium bowl. Serve relish over chicken. Yields about 1 1/2 cups of chicken and peppers, and 1/2 cup of relish per serving.
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