Grilled Chicken Breasts With Roasted Garlic Marinade Food

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

GRILLED CHICKEN BREASTS WITH ROASTED GARLIC MARINADE

Steps:

• Place the oil, vinegar, basil, thyme, garlic, salt, and pepper, and garlic in the bowl of a food processor. Process until well blended. Place the chicken breasts in a large bowl or container and pour the marinade over, turning the chicken to coat it well. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, preheat the grill or build a charcoal fire.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a cutting board and slice.

GRILLED CHICKEN BREAST

Steps:

• Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
• In a large ziptop bag, combine the marinade ingredients, then add the chicken.
• Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
• When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
• Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
• Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
• Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

GRILLED GINGER GARLIC CHICKEN BREASTS

Steps:

• Flatten the breasts to 1/2" thickness.
• Combine lemon juice, ginger, garlic, oil and cumin.
• Spread over the chicken.
• Marinate for 10 minutes.
• Grill or broil 2-3 minutes each side.
• Season with salt & pepper.

LEBANESE GARLIC-MARINATED CHICKEN ON THE GRILL

Steps:

• Chicken breasts are usually sold split in half. Cut each breast half in half again and put them in a bowl.
• Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste. Stir in the lemon juice, oil, paprika, and pepper. Beat well with a fork and pour the marinade over the chicken pieces. Mix well, using your hands, and turn the pieces to coat them liberally with the marinade. Cover and refrigerate for 4 or 5 hours or overnight.
• When you're ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat. Use the marinade remaining in the bowl to baste the chicken frequently as it cooks. Grill for 10 minutes or longer on each side, turning each piece once. Test for doneness and serve hot or at room temperature.

GRILLED CHICKEN BREASTS WITH GARLIC BUTTER

Steps:

• Garlic Butter:.
• Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
• Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
• At last minute, remove plastic wrap and slice log into 8 pieces.
• Chicken:.
• Coat chicken with olive oil, salt and pepper in bowl.
• Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
• Top with 1 to 2 slices of garlic butter. Serve immediately.

GRILLED CHICKEN BREASTS WITH FRESH HERBS

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.