Garlic Rosemary Grilled Chicken Food

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GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

GARLIC-ROSEMARY GRILLED CHICKEN



Garlic-Rosemary Grilled Chicken image

Serve this grilled chicken marinated with garlic-rosemary mixture - a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (1 1/4 lb)

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
  • Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 270, Carbohydrate 2 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g

ROSEMARY GARLIC GRILLED CHICKEN



Rosemary Garlic Grilled Chicken image

Rosemary Garlic Grilled Chicken is a tender and delicious whole chicken recipe that is perfect for a family dinner and tasty enough to serve for company. A simple brine keeps the chicken moist and juicy while it cooks.

Provided by Milisa

Categories     Chicken

Time 2h10m

Number Of Ingredients 13

4 quarts warm water
1 cup kosher salt
1 tablespoon peppercorns
3 sprigs rosemary
2 garlic cloves, sliced in half
1 lemon, cut into wedges
1 whole chicken (3- 5 pounds)
1/4 cup melted butter
2 tablespoons olive oil
3 tablespoons finely ground rosemary
1 tablespoon granulated garlic
1 teaspoon kosher salt
1/2 teaspoon fine ground pepper

Steps:

  • Mix warm water with kosher salt until salt is dissolved.
  • Place chicken in a large bowl and cover with salt water. Add rosemary sprigs, lemon, garlic and peppercorns. Cover and refrigerate 1- 4 hours.
  • Drain chicken and discard brine.
  • Pat chicken dry with paper towels and place on a baking sheet.
  • Prepare a grill fire to about 350 ° with hickory wood for smoke flavor.
  • Mix melted butter with olive oil, ground rosemary, garlic, salt and pepper.
  • Use an injector to inject her butter down into the breast and thigh meat.
  • Use remaining butter mixture to inject under the skin.
  • Place chicken on the grill, breast side up over indirect heat. Close the grill and cook for one hour or until internal temperature reaches 165°. Check near the bone in the thick part of the thigh.
  • Remove from grill and allow to rest 15 minutes before slicing.

Nutrition Facts : Calories 536 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 745 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC



Grilled Split Chicken With Rosemary and Garlic image

I found this recipe because I always seem to have fresh rosemary on hand. It makes up in a snap and I have marinated the chicken up to 3 days in the fridge. To make things simple, use 4 chicken breast.

Provided by Abby Girl

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) chicken
1/2 cup low-fat buttermilk
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
cooking spray

Steps:

  • Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
  • Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side.
  • Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish.
  • Combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit.
  • Cover and marinate in refrigerator 24 hours.
  • To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on).
  • Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
  • Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time.
  • Discard skin before serving.

Nutrition Facts : Calories 534.3, Fat 36.7, SaturatedFat 10.6, Cholesterol 182.3, Sodium 507.8, Carbohydrate 2.1, Fiber 0.1, Sugar 1.5, Protein 46

GRILLED ROASTED GARLIC-ROSEMARY BREAD



Grilled Roasted Garlic-Rosemary Bread image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 7

10 large cloves garlic, peeled but left whole
1 fresh rosemary sprig, 6 inches long
1/4 cup extra-virgin olive oil
1 stick unsalted butter, at room temperature
Salt and pepper
2 baguettes (not sourdough), 1/2 pound each
1/4 cup freshly grated Parmesan, optional

Steps:

  • Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
  • Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
  • Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

ROSEMARY GARLIC AND GINGER CHICKEN BREASTS



Rosemary Garlic and Ginger Chicken Breasts image

I know everyone loves boneless skinless chicken breasts, and you could use these here, but I always stock up on the bone-in breasts because they are much cheaper. The longer the chicken marinates, the better, but you could marinate these for as little as half hour and still be in heaven. It can't get much easier than this, and this is requested in my house all the time. The chicken comes out extremely tender, moist and juicy! Just make sure you remove the skin from the chicken first if there is any. **Just omit the cayenne pepper if you don't prefer the heat. The high heat is the trick, it gives a slightly crispy outside, and tender inside!

Provided by MelvinsWifey

Categories     Chicken Breast

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 -4 skinless chicken breasts (bone-in, skinless)
3 tablespoons spicy brown mustard
2 tablespoons prepared horseradish
1 teaspoon olive oil
2 tablespoons water
4 garlic cloves, minced
2 tablespoons fresh ginger, minced
1/2 teaspoon powdered ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 -2 tablespoon dried rosemary

Steps:

  • In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
  • Add chicken and marinate as little as 30 min or as long as possible.
  • When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
  • Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
  • Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).

Nutrition Facts : Calories 324.4, Fat 6.4, SaturatedFat 1.3, Cholesterol 136.9, Sodium 746.6, Carbohydrate 8.3, Fiber 2.4, Sugar 2, Protein 56.3

GARLIC ROSEMARY ROASTED CHICKEN



Garlic Rosemary Roasted Chicken image

Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.

Provided by lazyme

Categories     Whole Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

6 lbs roasting chickens
1 tablespoon fresh rosemary, chopped
8 garlic cloves, crushed
2 medium red onions, quartered
2 heads garlic, whole
2 teaspoons olive oil

Steps:

  • Preheat oven to 450ºF.
  • Remove and discard giblets and neck from chicken.
  • Rinse chicken under cold water; pat dry.
  • Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
  • Place rosemary and crushed garlic beneath skin of breast and drumsticks.
  • Lift wing tips up and over back; tuck under chicken.
  • Place chicken, breast side up, on a broiler pan.
  • Cut a thin slice from end of each onion.
  • Remove white papery skins from garlic heads (do not peel or separate cloves).
  • Cut tops off garlic heads, leaving root end intact.
  • Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  • Bake at 450ºF for 30 minutes.
  • Brush onions and garlic heads with olive oil.
  • Arrange onions and garlic heads around chicken.
  • Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
  • Cover chicken loosely with foil; let stand 10 minutes.
  • Discard skin from chicken.
  • Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

HONEY-ROSEMARY CHICKEN



Honey-Rosemary Chicken image

A great grilled chicken recipe! Wonderful mix of honey and mustard. Taken from BHG the Biggest Book of Grilling. I used a bit less olive oil and more lemon juice than the recipe asked for.

Provided by Redsie

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup honey
1/4 cup olive oil
2 tablespoons coarse grain mustard
1 1/2 teaspoons bottled minced garlic (3 cloves)
1 tablespoon snipped fresh rosemary
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless skinless chicken breasts

Steps:

  • For marinade, in a small bowl combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt and pepper.
  • Place chicken in a resealable plastic bag.
  • Pour marinade over chicken.
  • Seal bag; turn to coat chicken.
  • Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
  • Drain chicken, reserving marinade.
  • Place chicken on grill rack.
  • Cover and gril 15 to 18 minutes or until chicken is no longer pink, brushing once with reserved marinade halfway through grilling.
  • Discard any remaining marinade.

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS



Grilled Garlic, Rosemary and Lemon Dijon Chicken Breasts image

This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.

Provided by DEJackel

Categories     Chicken Breast

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

4 -5 boneless skinless chicken breasts
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh garlic
1 1/2 teaspoons fresh lemon juice
3/4 cup olive oil
2 -3 tablespoons balsamic vinegar
2 -3 tablespoons rice wine vinegar
2 tablespoons Dijon mustard

Steps:

  • In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
  • Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
  • Poor the marinade all over the chicken (cover top and bottom).
  • Let the chicken marinade in the mixture for 2 - 3 hours.
  • Grill/barbecue the chicken and serve!

LEMON-ROSEMARY GRILLED CHICKEN



Lemon-Rosemary Grilled Chicken image

Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons chopped fresh rosemary
2 cloves garlic, minced
2 split broiling chicken halves
2 tablespoons honey
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • In a small bowl, combine lemon juice, oil, rosemary, and garlic.
  • Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
  • Remove wing tips from split broilers; trim off excess fat and excess skin.
  • Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
  • Place chicken in dish with marinade, turning to coat.
  • Cover and let stand at room temperature for 30 minutes.
  • Remove chicken from marinade; drain, reserving marinade.
  • Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
  • Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
  • Turn chicken over; cook for 10-15 minutes more or until golden brown.
  • Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
  • Season to taste with salt and pepper.
  • Cut into serving size pieces and serve.

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