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
APPLE BALSAMIC CHICKEN
I just love the sweet and tart flavor that balsamic vinegar gives to this dish. It's easy to prepare and after cooking in the slow cooker, the chicken thighs are tender and flavorful. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, cider, vinegar, lemon juice and seasonings; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; stir in flour until smooth. Gradually add cooking liquid. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 277 calories, Fat 15 g fat (6 g saturated fat), Cholesterol 103 mg cholesterol, Sodium 536 mg sodium, Carbohydrate 9 g carbohydrate (4 g sugars, Fiber 0 fiber), Protein 25 g protein.
APPLE BALSAMIC GRILLED CHICKEN BREAST RECIPE
Apple Balsamic Grilled Boneless Skinless Chicken Breast is a dish that you'll love and make again and again. Choose an apple variety to your liking - sweet apples such as honey crisp are amazing! The sweetness of the apples mixed with the balsamic vinegar, onion and rosemary will make the chicken breast a delicious, sweet and savory meal.
Provided by Jason
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Saute apple and onion in pan with the olive oil for 5 minutes or until softened. Pour in chicken stock, add rosemary and balsamic vinegar and bring to boil. Reduce heat and simmer (8 minutes) until liquid reduces down to a sauce like texture.
- Layout chicken breasts on a plastic wrap covered solid surface and pound to even thickness with a meat mallet (aprox 1/2 - 3/4 inch). Preheat your Foreman Grill for about 5 minutes. Brush chicken lightly with olive oil and add salt/pepper to taste. Grill meat for 3-6 minutes until juices run clear and internal temp of 165 degrees. Remove from grill and let sit for 5 minutes. Pour sauce over chicken and serve immediately.
GRILLED APPLE CHICKEN
"I like to slice the chicken into strips and serve them on a bed of salad greens on hot summer days. The chicken is great for cold sandwiches to take to work, too." Eileen Rande - Farmington Hills, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Set aside 1/3 cup juice mixture. Add oil to the remaining juice mixture; pour into a large resealable bag. Add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate reserved juice mixture., Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting occasionally with reserved juice mixture.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE-COOKER APPLE BALSAMIC CHICKEN
I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.
Nutrition Facts : Calories 277 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.
BALSAMIC CHICKEN BREASTS
Steps:
- Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.
GRILLED BALSAMIC CHICKEN BREAST
A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
- Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
- Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
- Remove chicken from marinade and discard used marinade.
- Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g
GRILLED BALSAMIC CHICKEN
I love the unique flavor of Balsamic Vinegar. This is one of my favorite ways to grill chicken. I would suggest doubling the marinade if you want more to use as a dipping sauce. This marinade is also excellant on Pork Chops! NOTE: Plan Ahead! Marinate 4-6 hours or overnight. Not included in cook time.
Provided by kittycatmom
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
- Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
- Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.
Nutrition Facts : Calories 193.9, Fat 3.7, SaturatedFat 0.7, Cholesterol 75.5, Sodium 312.3, Carbohydrate 11.3, Fiber 0.7, Sugar 8.6, Protein 26.3
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