FOOLPROOF GRILLED CHICKEN
For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it's done.
Categories Chicken Backyard BBQ Lime Mint Summer Grill Brine Grill/Barbecue Cilantro Gourmet Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Brine chicken and make vinaigrette:
- Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
- Remove chicken and pat dry.
- Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side.
- When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
- When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
- To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
- For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
- Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
- Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
- For breast halves:
- Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
- Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
- When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
MARINATED ROSEMARY CHICKEN
This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange
ROSEMARY CHICKEN WINGS
Make and share this Rosemary Chicken Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 35m
Yield 1 Dozen
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a small saucepan over low heat,heat butter until melted.
- Stir in parsley, lemon juice, rosemary and paprika.
- Arrange wings in broiler pan,brush with some butter mixture, sprinkle lightly with salt and pepper.
- Broil wings about 7-9 inches from the heat for 10 minutes. Turn wings over; brush with remaining butter mixture and sprinkle with salt and pepper.
- Broil 10 more minutes or until wings are tender (I like them browned and crispy).
Nutrition Facts : Calories 2934.2, Fat 227.5, SaturatedFat 80.1, Cholesterol 996.1, Sodium 1160.3, Carbohydrate 1.8, Fiber 0.5, Sugar 0.4, Protein 208.9
FRIED ROSEMARY BUFFALO CHICKEN WINGS
Make and share this Fried Rosemary Buffalo Chicken Wings recipe from Food.com.
Provided by jjl727
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken over night with hot sauce and rosemary and keep in fridge.
- In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380°F Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
- In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, Rosemary and salt to taste. Add fried wings and toss to coat.
ROSEMARY GARLIC CHICKEN WINGS
When you're craving a different type of chicken wing, these Rosemary Garlic Wings are THE BEST! Fresh Rosemary, Lemon Zest, Red Pepper Flake and Loads of Sweet Roasted Garlic make these chicken wings SING!!!
Provided by Lisa Lotts
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- In a small bowl combine the rosemary, lemon zest, salt, pepper, red pepper flakes and 1/4 cup olive oil and stir well. Set aside.
- Rinse and dry the wings and place them in a 1 gallon resealable storage or freezer bag. Add the marinade, seal the bag, getting out most of the air. Massage the chicken wings in the marinade until well coated. Refrigerate overnight.
- Take the chicken wings out of the refrigerator and let them sit at room temperature for about 30 minutes.
- Preheat the oven to 400°.
- Bring a small pot of water to a boil and add the cloves of garlic. Cook for 3-4 minutes, drain and let the cloves cool. Slip the skins off the cloves of garlic and set aside.
- Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Add one tablespoon olive oil, when the oil is hot, add the onions and cook while stirring occasionally for one minute. Add the chicken wings one at a time to the hot pan and cook for 1-2 minutes (without turning or prodding them) so that they get a little sear. Using tongs, flip the wings. Add the peeled garlic cloves and stir them with the onions. Cook for 1-2 more minutes, then transfer the skillet to the hot oven.
- Cook for 10 minutes, then flip the chicken wings and stir the onions and garlic before returning to the oven. Cook an additional 8 minutes and flip the chicken wings again. Cook for a final 8 minutes and remove from the oven.
- Transfer the wings to a platter and serve.
Nutrition Facts : Calories 437 kcal, Carbohydrate 8 g, Protein 16 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 454 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN WITH CREAMY ROSEMARY SAUCE
An easy creamy chicken recipe with a rosemary sauce that is to die for!
Provided by Marianne
Number Of Ingredients 8
Steps:
- If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
- In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
- Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
- In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
- Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
- Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
- Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.
Nutrition Facts : Calories 580 kcal, ServingSize 1 serving
FOOLPROOF ROSEMARY CHICKEN WINGS
A little rosemary, a little garlic, little olive oil, and voila! Delicious and foolproof! Great for entertaining or just an intimate dinner for two. Serve with a Caesar salad, corn, anything you want! I usually use one 1 1/2-pound package of wings and, with salad, it's just about the perfect serving size for two. ENJOY!
Provided by tmager
Categories Chicken Appetizers
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken wings, rosemary, and garlic cloves on a broiler-proof baking sheet, making sure the chicken pieces are not touching. Drizzle the olive oil over the chicken and garlic. Season the wings on all sides with the lemon pepper and seasoned salt.
- Bake in the preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning the wings once about halfway through the cooking time. An instant-read thermometer inserted into the thickest part of a wing should read at least 160 degrees F (70 degrees C).
- Take the baking sheet from the oven and set the oven's broiler to High. Remove the garlic and rosemary from the sheet and set aside. Turn the wings again.
- Broil the wings until golden brown, about 5 minutes. Garnish with the rosemary sprigs and garlic to serve.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 6.1 g, Cholesterol 71.4 mg, Fat 23.6 g, Fiber 0.9 g, Protein 23.9 g, SaturatedFat 5.7 g, Sodium 762.8 mg, Sugar 0.2 g
FOOLPROOF ROSEMARY CHICKEN WINGS RECIPE - (4.8/5)
Provided by Hollister1121
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350F. 2. In a large bowl, toss wings with rosemary, garlic, oil, lemon pepper, and salt until coated. Line 2 large baking sheets with aluminum foil, and arrange wings on sheets in 1 layer. Bake 20 minutes, turn over, and bake another 15 minutes, or until juices run clear. Remove from oven. 3. Turn on broiler, and broil one sheet at a time for 4 minutes each, or until wings are golden. Per 2 wing serving: 233 cal; 18g fat, 17g protein; 1g carb; 514mg Sodium; 70mg chol
FOOLPROOF ROSEMARY CHICKEN WINGS
"A little rosemary, a little garlic, little olive oil, and voila! Delicious and foolproof! Great for entertaining or just an intimate dinner for two. Serve with a Caesar salad, corn, anything you want! I usually use one 1 1/2-pound package of wings and, with salad, it's just about the perfect serving size for two. ENJOY!"
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken wings, rosemary, and garlic cloves on a broiler-proof baking sheet, making sure the chicken pieces are not touching. Drizzle the olive oil over the chicken and garlic. Season the wings on all sides with the lemon pepper and seasoned salt.
- Bake in the preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning the wings once about halfway through the cooking time. An instant-read thermometer inserted into the thickest part of a wing should read at least 160 degrees F (70 degrees C).
- Take the baking sheet from the oven and set the oven's broiler to High. Remove the garlic and rosemary from the sheet and set aside. Turn the wings again.
- Broil the wings until golden brown, about 5 minutes. Garnish with the rosemary sprigs and garlic to serve.
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- In a bowl, whisk together balsamic vinegar, minced garlic, dried rosemary, brown sugar, salt and pepper.
- Add chicken wings to a large freezer bag and pour in 1/2 cup of sauce mixture. Seal the bag tightly and mix around so the chicken gets fully coated. Place bag flat in the fridge for 1-hour minimum, or overnight.
- Preheat oven to 375°F. Line a baking sheet with aluminum foil. Bake chicken wings for 40-50 mins or until the chicken is fully cooked.
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- Finely chop enough rosemary leaves to get 1 tablespoon. Set the remaining springs aside. In a small bowl, combine the chopped rosemary, 1 1/2 teaspoons of the salt, the paprika, garlic powder, onion powder, dried thyme and pepper.
- Place the potatoes in one side of a 6 quart oval slow cooker and put the carrots in the other side. Season with the remaining 1/2 teaspoon salt. Top with 2 rosemary sprigs.
- Rub the spice mixture all over the chicken and stuff the cavity with the remaining 4 rosemary sprigs. Transfer the chicken to the slow cooker, putting it on top of the vegetables, breast side up.
- Cover and cook on low for 8 hours, until the chicken is cooked through and falls off the bone and the vegetables are tender. Using a wide spatula, carefully transfer the chicken to a dish or platter. Transfer the vegetables to a separate platter. Discard the skin and rosemary sprigs and carve the chicken. Place the jus in a gravy separator and serve with the chicken and vegetables.
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