GRILLED BBQ CHICKEN
This easy BBQ chicken is absolutely loaded with smoky barbecue flavor.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins.)
- In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
- Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
- Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.
Nutrition Facts : Calories 386, Fat 20 g, Carbohydrate 5 g, Protein 45 g, SaturatedFat 2 g, Sugar 4 g, Fiber 1 g, Sodium 513 mg, Cholesterol 145 mg
ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE
Provided by Bobby Flay
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
- For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
- Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.
ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Yield 4 servings with leftovers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
- Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
- In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
- Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley.
BEST CHICKEN MARINADE
This is the best chicken marinade for grilling! For tender, juicy chicken with a beautiful caramel color, this easy recipe is a must-try. Don't marinate the chicken for more than 4 hours, or the lemon juice will affect the texture. This is my fiancé's favorite chicken.
Provided by TaraNicole
Categories Chicken Breasts
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
- Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.
- Preheat an outdoor grill for high 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 no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 549.1 calories, Carbohydrate 7 g, Cholesterol 67.2 mg, Fat 46.1 g, Fiber 0.8 g, Protein 27.5 g, SaturatedFat 6.8 g, Sodium 1573.9 mg, Sugar 1.4 g
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
CHICKEN BREASTS IN CAPER CREAM SAUCE
My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'
Provided by MOMMYTO2BOYS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g
SMOKED PAPRIKA CHICKEN BREAST
A nice simple recipe using smoked paprika. Feel free to use the ordianary sweet Hungarian if you have as much trouble getting smoked paprika as I do.
Provided by JustJanS
Categories Chicken
Time 41m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the paprika, oil, garlic, basil, salt and cayenne.
- Massage this mix into the chicken breasts and allow to stand for about 20 minutes.
- Heat a pan over medium heat, and saute on both sides until chicken is golden brown and cooked through-about 8 minutes each side depending on the thickness of your fillets.
- Add a little more oil if you need to, though there should be enough from the marinade.
- Slice on the diagonal and serve.
Nutrition Facts : Calories 336.2, Fat 13.1, SaturatedFat 2.3, Cholesterol 151, Sodium 566, Carbohydrate 1.5, Fiber 0.7, Sugar 0.2, Protein 50.5
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