SWEET AND SOUR GRILLED CHICKEN
Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.
Provided by Gary Sr.
Categories BBQ & Grilling Chicken
Time 8h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
- Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
FRESH ROSEMARY CHICKEN THIGHS
Quick, tasty rosemary chicken thighs.
Provided by Arlene Tallman
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
- Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg
ORANGE SAUCE SWEET AND SAVORY CHICKEN THIGHS
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened.
- Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes.
- Divide the sauce in two. Reserve.
- Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you're using thighs with skin.
- Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste.
- Bake for 20 minutes.
- Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through.
- Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken.
- Serve hot and enjoy.
Nutrition Facts : Calories 707 kcal, Carbohydrate 18 g, Cholesterol 367 mg, Fiber 1 g, Protein 69 g, SaturatedFat 12 g, Sodium 857 mg, Sugar 15 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g
LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 19
Steps:
- Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
- Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
- Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.
GRILLED ORANGE CHICKEN THIGHS
This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. -Leah Harvath, Heber City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 277 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 256mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 21g protein.
GRILLED ROSEMARY CHICKEN THIGHS WITH SWEET & SOUR ORANGE DIPPING SAUCE
Steps:
- In a small bowl, mix the 1 Tbs. rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a shallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture. Warm the marmalade, vinegar, and remaining 1 tsp. rosemary in a small saucepan over low heat until just warm; set aside in a warm spot. Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs. Move the thighs to a platter and let rest 4 to 5 min. Serve hot, warm, or at room temperature with individual bowls of warm marmalade dipping sauce. Variations To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 min. total
GRILLED SWEET AND SOUR CHICKEN THIGHS
This is one of the best sweet and sour chicken thigh recipes I have ever found. Try it and say what you think. This is awesome.
Provided by detravler
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h30m
Yield 12
Number Of Ingredients 10
Steps:
- Mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and crushed red pepper together in a glass or ceramic bowl; reserve 1 cup in a separate container for basting. Add chicken to the remainder and marinate, covered, in the refrigerator, for 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator and discard used marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, basting frequently with reserved 1 cup marinade mixture, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Sprinkle with green onions.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 14.5 g, Cholesterol 93.5 mg, Fat 10.8 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 3 g, Sodium 789.5 mg, Sugar 12.8 g
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
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