THE BEST GRILLED CHICKEN
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
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
LAZY CHICKEN PARMESAN GRILLED CHEESE
Wanted to eat a chicken Parmesan sub but didn't feel like spending the time cooking and breading chicken. So I opted to cut corners using frozen chicken patties and pre-prepared ingredients to make my life easier. Picked up the sub rolls and couldn't justify eating that many calories, so opted instead for sliced Italian bread and thin-sliced cheese. Turned out so surprisingly good, I thought I'd share. Enjoy!
Provided by Cindylee Bloomer
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
- Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
- Spread garlic butter onto 1 side of each bread slice.
- Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
- Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
- Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.
Nutrition Facts : Calories 751.6 calories, Carbohydrate 50.2 g, Cholesterol 111 mg, Fat 45.3 g, Fiber 4.7 g, Protein 34.7 g, SaturatedFat 20.8 g, Sodium 1992.8 mg, Sugar 11.7 g
EASY GRILLED LEMON CHICKEN
"There's one word to describe this recipe: 'Yum!' It's so easy to prepare ahead of time, then fire up the grill when we get home from church on Sunday. Guests love the citrus flavor!" Heather Erb - Milton, PA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 258 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 256mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
LAZY GRILLED CHICKEN
I had a friend call me one evening to request a chicken grilling recipe for the following day. Off the top of my head, I quickly mentally evaluated the key ingredients of a good marinade, and knowing how lazy this guy was, I just told him to go buy some cheap Italian Salad Dressing, marinate the chicken overnight, and then grill it. He called me the next evening with a big WOW! So I did the same thing (and have done so many times since) and it makes for some really great grilled chicken. I sort of tweaked it later with the mustard but it's fine without it. Prep time includes marinating time. Enjoy!
Provided by Bone Man
Categories Whole Chicken
Time 9h
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Poke the chicken parts with a fork, 3 or 4 times for each piece.
- Pour the Italian Dressing (blended with the mustard if using) over the chicken in a non-reactive bowl and allow to marinate overnight, turning it at least once.
- Grill the chicken pieces on a gas or charcoal grill using indirect heat for about 45 minutes. Check a thigh with a fork -- it should be tender and not pink near the bone when done.
- NOTE: You can generate indirect heat in a charcoal grill by laying a throw-away aluminum pan over the coals or, by moving the coals to one side of the grill.
Nutrition Facts : Calories 2102.9, Fat 170.2, SaturatedFat 40.4, Cholesterol 487.6, Sodium 4205.8, Carbohydrate 23.7, Sugar 18.9, Protein 115.4
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