GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
GRILLED ROSEMARY CHICKEN BREASTS
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
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
CHICKEN BREASTS WITH ROSEMARY AND THYME
Make and share this Chicken Breasts With Rosemary and Thyme recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°.
- Press a rosemary and thyme sprig on each chicken breast.
- Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
- In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
- Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
- Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
- Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
- Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
- Pour off any fat in the skillet and set the skillet over a burner.
- Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
- Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
- Pour the pan sauce into a bowl and serve with the chicken.
Nutrition Facts : Calories 202.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 69.3, Sodium 119.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 28.1
GRILLED CHICKEN BREAST W/ROSEMARY AND THYME
I came across this most juicy chicken breast recipie while on EDIETS.com. My DH just loves it. I make it at least once a week and always when I have guests in town. It is the easiest & tastiest recipe to make. Bonus, clean up is a piece of cake! (prep time includes 30 minutes marinating in refrigerator). Serve with steamed veggies or salad, and rice or mashed potatoes for a complete dinner.
Provided by Trixyinaz
Categories Chicken
Time 49m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat either grill or broiler.
- Combine olive oil and spices in a flat dish.
- Add chicken and coat both sides.
- Cover with plastic wrap and marinate in the fridge for 30 minutes.
- Grill or Broil chicken for 5-7 minutes, then turn and baste with remaining marinade.
- Cook an additional 5-7 minutes or until inside is no longer pink.
- Serve.
- Throw away any leftover marinade.
Nutrition Facts : Calories 342.2, Fat 22.1, SaturatedFat 3.3, Cholesterol 82.2, Sodium 93.3, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 33
GRILLED CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY
Vegetables take longer than the chicken to cook, so thread them on separate skewers, serving one of each per person.Use flat or square skewers so the food doesn't twirl around on them. If using wooden or bamboo skewers, soak in water at least one hour before using. Handle hot metal skewers with tongs or protected hands. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 3/4 very lean meat, 3/4 vegetable, 3/4 fat.
Provided by zeldaz51
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine all the ingredients and toss to coat.
- Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
- Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).
Nutrition Facts : Calories 185.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 72.6, Sodium 148.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.5, Protein 24.9
GRILLED CHICKEN WITH LEMON AND THYME
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Grill Lemon Olive Garlic Thyme Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
- Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
- Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
- Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.
GRILLED CHICKEN BREASTS WITH FRESH HERBS
Garlic, rosemary and dry white wine are great ingredients for dressing up chicken breasts for the grill. Prep time is marinating time.
Provided by Annacia
Categories Chicken Breast
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
- ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
- PREHEAT grill or broiler.
- GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.
Nutrition Facts : Calories 188.9, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 138.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 25.2
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
LEMON AND THYME GRILLED CHICKEN BREASTS
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
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