GRILLED CHICKEN WITH ROASTED RED PEPPERS
Provided by Delicious Living Contributor
Yield 4 people
Number Of Ingredients 8
Steps:
- Light a grill or preheat a grill pan. Brush the chicken breasts lightly with olive oil and sprinkle with salt and pepper. Cook the chicken over a hot fire or medium-high heat until browned and cooked through, about 3-4 minutes per side. Transfer to a plate.
- Halve the ciabatta horizontally with a serrated knife and spread pesto on cut sides of the bread. Place one chicken breast on each sandwich and top with thin rounds of goat cheese, sliced red peppers, and, if desired, red onions. Top with other half of bread and slice sandwich in half.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal
GRILLED CHICKEN WITH RED PEPPER AND BASIL
When preparing the marinade for the chicken, always reserve some before placing the chicken into it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together the lemon juice, vinegar, oil, stock, and garlic. Reserve 3 tablespoons. Add the chicken, turning to coat, and marinate for 20 minutes.
- Meanwhile, prepare a stove-top griddle or outdoor grill. Grill the peppers, turning frequently, until charred and wrinkled, about 10 minutes. Remove to parchment paper to cool. Peel over the parchment paper, reserving the juices. Cut the peppers into 1/4-inch strips and place in a bowl. Stir in the collected juices and the reserved marinade. Season with salt and pepper.
- Grill the chicken until the juices run clear when pricked at the thickest point, about 4 minutes per side. Arrange the chicken over the Caramelized Corn with Shallots and spoon the pepper mixture on top. Garnish with the basil.
HERBED CHICKEN WITH GRILLED RED PEPPERS
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are also potatoes with skins; their fiber-filled, most healthful part.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds). Stir together 2 minced garlic cloves, the marjoram, 2 teaspoons oil, and 1/2 teaspoon salt in a small bowl; season with pepper. Place chicken in a shallow dish, and coat both sides with garlic mixture. Let stand at room temperature about 15 minutes, or up to overnight in the refrigerator.
- Toss bell peppers with remaining garlic and 1 teaspoon oil in a medium bowl. Grill peppers, turning, until tender and blackened in places, about 15 minutes. Remove peppers from grill, and return to the bowl. Add 1 tablespoon vinegar; toss to combine. Set aside.
- Cover potatoes with 2 inches cold water in a medium saucepan; bring to a boil. Reduce heat; simmer until just tender, 15 to 20 minutes. Drain; return to dry saucepan until ready to use.
- Grill the chicken, turning halfway through, until browned and cooked through, about 10 minutes. Meanwhile, slice potatoes into 1/4-inch-thick rounds; sprinkle with remaining 1/4 teaspoon salt. Remove chicken from grill, and arrange on a serving platter with peppers and potatoes. Drizzle with remaining 1 teaspoon vinegar and oil, if desired. Garnish with marjoram sprigs; serve immediately.
Nutrition Facts : Calories 310 g, Cholesterol 99 g, Fat 6 g, Fiber 2 g, Protein 42 g, Sodium 328 g
GRILLED GARLIC CHICKEN WITH BELL PEPPERS
Provided by Marie Samples
Categories Chicken Pepper Marinate Low Cal Backyard BBQ Grill Grill/Barbecue Bon Appétit New York
Yield Serves 6
Number Of Ingredients 8
Steps:
- Whisk dressing, rosemary and garlic to blend in large bowl. Add chicken and all bell peppers and toss to coat. Let stand 1 hour or cover and chill up to 1 day, tossing occasionally.
- Prepare barbecue (medium heat) or preheat broiler. Drain marinade and discard. Grill or broil chicken and bell pepper until just cooked through, about 4 minutes per side.
- Mound rice in center of platter. Arrange chicken and peppers decoratively around rice and serve.
HERB GARDEN GRILLED CHICKEN
Steps:
- Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
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