Grilled Chicken On Greens With Citrus Dressing Food

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

PECAN CRUSTED CHICKEN OVER FIELD GREENS WITH CARAMEL CITRUS VINAIGRETTE

Steps:

• For the chicken:
• Preheat heat oven to 400 degrees F.
• Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
• While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.
• Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.
• For the greens:
• Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.
• For the vinaigrette:
• Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
• To Assemble:
• Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!

MEDITERRANEAN GRILLED CHICKEN & GREENS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.

GRILLED CITRUS CHICKEN

Steps:

• Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag. Mix together.
• Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!)
• When ready to grill, season with remaining salt, pepper, and paprika.
• Grill until breasts are cooked through.

GRILLED CITRUS CHICKEN WITH GRILLED TROPICAL FRUIT

Steps:

• Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking.
• Preheat the grill.
• Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
• When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender.
• Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
• Place the chicken on a platter and arrange the fruit along the edges.

GRILLED CITRUS CHICKEN

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
• Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.

GRILLED CHICKEN WITH CITRUS SALSA

Steps:

• In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
• In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
• Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
• Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.

GRILLED CITRUS CHICKEN

Steps:

• Place chicken in a large non-metal bowl.
• Grate a little zest from each friut over the chicken. Juice the fruit and pour over chicken in the bowl. Add worcestershire and garlic. Stir breasts around so that the marinade can penetrate.
• Cover and place in refrigerator for at least one hour, up to twelve hours.
• Grill until juices run clear.

EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS

Steps:

• Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS

Steps:

• Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
• Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.

GRILLED CHICKEN CITRUS SALAD

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.

GRILLED BALSAMIC CHICKEN OVER GREENS

Steps:

• Heat grill to medium heat.
• Pour 1/2 cup dressing over chicken in shallow glass dish. Refrigerate 15 min. to marinate, turning after 7 min. Remove chicken from marinade; discard marinade.
• Grill chicken 5 to 7 min on each side or until done (165ºF). Cut into strips.
• Toss greens, peppers and olives in large bowl. Top with chicken. Drizzle with remaining dressing; sprinkle with cheese.