GRILLED MOROCCAN CHICKEN
Make and share this Grilled Moroccan Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
- Process until smooth.
- Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
- Preheat the grill to medium hot.
- Grill chicken breasts 5-7 minutes on each side, or until done.
GRILLED MOROCCAN CHICKEN
The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.
Provided by Jennifer Segal
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
- Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.
Nutrition Facts : Calories 344, Fat 19g, Carbohydrate 3g, Protein 40g, SaturatedFat 3g, Sugar 1g, Fiber 1g, Sodium 798mg, Cholesterol 118mg
GRILLED CHICKEN WITH JALAPENO CARAMELIZED ONIONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.
- Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.
- Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.
Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 280 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 34 grams, Sugar 4 grams
EXCELLENT GRILLED CHICKEN
I have been grilling my chicken this way for years. I just cooked 4 chicken breasts on my Cuisinart GR-4 Griddler (similar to GF); came out perfect--it was ready in 20 minutes.
Provided by Sageca
Categories Chicken
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a plastic bag.
- Boneless chicken breast are another great option.
- Whisk together remaining ingredients.
- Pour on chicken.
- Place bag in refrigerator and marinate at least 2 hours or overnight.
- Remove chicken from marinade and place in a grilling basket.
- Grill 30 minutes; turn basket over and grill another 20-30 minutes or until cooked.
- I often add small potatoes in the basket to grill with the chicken.
- You can also place directly on the grill and cook.
- For a change add your choice of herbs to the marinade.
EASY GRILLED CHICKEN WITH CITRUS MARINADE
This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.
Provided by Kendra Vaculin
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
- Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
- Serve chicken with reserved marinade spooned over.
ERIC'S EASY GRILLED CHICKEN
I love my brother's grilled chicken and for years, he would never give up the recipe. I finally whined him to death so here it is. I don't think he wanted me to know how easy it is to make. Marinates overnight.
Provided by ratherbeswimmin
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, add the Italian dressing, teriyaki sauce and minced garlic; stir to combine.
- Add the chicken breast halves; cover and marinate in the refrigerator overnight.
- Grill over hot coals for approximately 10 minutes on each side or until juices run clear.
EXOTIC CHICKEN AND RICE CASSEROLE
Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 26
Steps:
- Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
- Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
- Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
- Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
- While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
- Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g
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