Grilled Chicken With Fresh Herb Dressing Food

GRILLED CHICKEN WITH HERBS

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.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

GRILLED CHICKEN WITH GARLIC-HERB DRESSING AND GRILLED LEMON

Steps:

• Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
• Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
• Preheat an outdoor gas or charcoal grill to medium heat.
• Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
• Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
• When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
• Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
• Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
• To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED CHICKEN WITH FRESH-HERB DRESSING

Steps:

• Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
• Meanwhile, chop cilantro; combine with serrano, scallions, lime zest and juice, and oil. Season with salt.
• Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
• Uncover grill; transfer chicken to direct heat. Brush dressing over chicken as pieces come off the grill.

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.

THE BEST GRILLED CHICKEN RECIPE

Steps:

• thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
• Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
• Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill- here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.
• Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the "used marinade" that the raw chicken was in for this!).

GRILLED CHICKEN SALAD WITH FETA, FRESH CORN, AND BLUEBERRIES

Steps:

• Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper. Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool. With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

GRILLED CHICKEN WITH BOARD DRESSING

Steps:

• If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
• Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10-15 minutes per side (move chicken to cooler part of grill if it's cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
• Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
• DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.

GRILLED MARINATED CHICKEN WITH FRESH HERB SAUCE

Steps:

• Mix dressing and herbs; pour 1/4 cup over chicken in shallow glass dish. Turn chicken over to coat both sides. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Grill chicken 7 min.; turn over. Add tomatoes to grill; brush with 1/4 cup of the remaining dressing mixture. Grill 6 to 8 min. or until chicken is cooked through (165ºF) and tomatoes are heated through, turning tomatoes occasionally.
• Serve chicken with tomatoes and remaining dressing mixture.