GARLICKY GRILLED CHICKEN, PORTOBELLO, AND RADICCHIO SALAD
Provided by Tyler Florence
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
- Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
- Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
- To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.
FELICITY'S GARLICKY GRILLED CHICKEN
Saw a recipe which I used as a guide. Used breasts instead of pieces, increased the garlic & poached the chicken in the marinade first as my meat was very thick. Finished by browning the chicken for a more appetising appearance. YUM! Great for garlic lovers. Prep time does not include marinating time, as that can vary, depending on the time you have.
Provided by MrsSPheonix
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
- Add all other ingredients, except oil and butter to food processor and blend to a paste.
- With motor running, drizzle in oil until the mixture is a pale green.
- I used about ¼ cup, but this can vary to taste.
- Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
- Melt butter in pan (if using) and turn the heat down.
- Place chicken breasts in pan with all the marinade and cover.
- The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
- After about 10 minutes the steam has helped cooked through the chicken.
- Remove lid, increase heat (med-high) and brown chicken on both sides.
- I served this with a side of steamed spinach and Felicitys Stuffed Red Peppers, also here on Zaar.
- I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.
FELICITY'S CHICKEN STUFFED RED BELL PEPPERS
There are lots of recipes for stuffed peppers, this is mine. I served these with my Garlicky Grilled Chicken. If you wanted to serve them as a main course, you could decrease the rice & use more meat in the filling. You could also use lamb or beef as a change from chicken. I have suggested using spices to taste, because you can vary it depending on your mood or the theme of your meal. I used oregano, but you could use harissa or cumin for a middle eastern flavor or chilli for some heat... it's up to you to make my dish yours :-) Enjoy!
Provided by MrsSPheonix
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the peppers and remove the insides.
- Chop onion, carrot, celery and garlic very finely.
- (I use a food processor) Cook vegetables in butter until soft.
- Combine vegetables, rice, chicken and cheese.
- Season to taste.
- Fill peppers with this mixture, pressing down as you go to ensure they are well stuffed.
- Place peppers in a covered casserole and cook in a 180c oven until peppers are soft, approximately 60-90minutes.
- To speed the cooking process, microwave the peppers for a couple of minutes before filling.
- Once they are soft, sprinkle with additional cheese and broil until tops are golden.
- Serve hot or warm as a side dish, appetiser or light lunch.
Nutrition Facts : Calories 290, Fat 7.4, SaturatedFat 3, Cholesterol 49.3, Sodium 147.5, Carbohydrate 40.1, Fiber 4.2, Sugar 7.8, Protein 15
GARLICKY CHICKEN AND SPROUT KEBABS
This is an excelllent summer BBQ recipe. I love Brussels sprouts, and they have such a wonderful taste when grilled. This recipe can also be made with beef. I also like to add cubed green pepper and fresh mushrooms to the skewers...Ohhh, can't wait to fire up that grill!!:)
Provided by Manda
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook sprouts, covered, in boiling salted water until tender (about 8-10 min.) Cut onion into wedges.
- Combine garlic, dressing and soy sauce.
- Marinate chicken, sprouts, and onion in Italian dressing mixture 1-2 hours.
- Thread on skewers, alternating ingredients.
- Sprinkle skewers with salt and pepper.
- Broil/grill 3-4 inches from heat until chicken is cooked through (approx 8-10 minutes).
GRILLED GARLICKY CHICKEN BREASTS RECIPE
Make a chicken dish that's super easy and extra flavorful with our Grilled Garlicky Chicken Breasts Recipe. Coat chicken breasts in GOOD SEASONS Garlic & Herb Dressing Mix and grated Parmesan cheese in this Grilled Garlicky Chicken Breasts Recipe.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Mix dry dressing mix and cheese in shallow dish.
- Moisten chicken with water, then dip in dressing mixture, turning to evenly coat both sides of each piece.
- Grill 6 to 8 min. on each side or until done (165°F).
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Provided by Leela Punyaratabandhu
Categories Chicken Garlic Cilantro Soy Sauce Pepper Chile Pepper Vinegar Noodle Green Onion/Scallion Lettuce Peanut Lunch Dinner Summer Grill/Barbecue Salad Backyard BBQ Dairy Free Picnic
Yield 4 Servings
Number Of Ingredients 27
Steps:
- Chicken
- Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
- Dressing
- Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
- Garlic
- Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
- Noodles and Assembly
- Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
- Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
- Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
- Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.
GARLICKY CHICKEN
Make and share this Garlicky Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken Breast
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Puree first 7 ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag.
- Add the chicken breasts and marinate for 4 hours.
- Grill normally over medium heat.
- Note: When using 'skin on' chicken, try to loosen all the skin so that the marinade can reach the meat under the skin.
- Many people will not eat the skin so the marinade needs to be on as much of the meat as possible.
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