Grilled Chicken With Orange Gremolata Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED CHICKEN WITH ORANGE GREMOLATA



Grilled Chicken With Orange Gremolata image

Weight Watcher's New Complete Cookbook - 4 PointsPlus per serving Gremolata is an Italian condiment that usually consists of parsley, garlic, lemon zest and olive oil. It can be sprinkled on almost any meat, fish or poultry for a burst of flavor. Don't use the nutrition facts listed by this web site. It includes the chicken skin which you will be removing and discarding after cooking the chicken. If you leave the skin on the points plus value with be much higher.

Provided by Dreamer in Ontario

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fresh parsley, chopped
1 orange, zest of, grated
1 lemon, zest of, grated
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cumin
3 lbs bone-in chicken parts (breasts, drumsticks & thighs)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Spray grill rack with nonstick spray.
  • Preheat grill to medium or prepare medium fire using direct method.
  • In the meantime make the gremolita by mixing together parsley, zest, garlic, oil and cumin in small bowl.
  • Reserve 3 tbsp of gremolata in cup.
  • Gently loosen skin on chicken and spread remaining gremolata on meat under skin.
  • Place chicken, skin side down, on cooler portion of grill and cover.
  • Turn every 10 minutes, until cooked through (about 30 minutes).
  • Remove skin from chicken.
  • Place chicken on platter and sprinkle with reserved gremolata.

PAN-GRILLED CHICKEN WITH GREMOLATA



Pan-Grilled Chicken with Gremolata image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skin-on, chicken breast halves, about 6 ounces each
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small clove garlic
1/4 teaspoon kosher salt
1 lemon, zest finely minced
1/4 cup minced flat-leaf parsley
1 to 2 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
  • While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
  • Slice the breasts, against the grain and serve with the gremolata.

ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER



Roast Chicken and Vegetables with Gremolata Butter image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

1 (5-pound) roasting chicken
Essence, recipe follows
4 baking potatoes
1 large sweet onion
18 baby carrots
Olive oil
2 lemons
6 garlic cloves
1 bunch fresh parsley
2 sticks unsalted butter, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
  • Preheat the oven to 325 degrees F.
  • Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
  • Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
  • When chicken is done, remove from oven and let rest for 10 minutes.
  • Gremolata Butter:
  • Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
  • Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
  • Serve chicken and vegetables with a spoonful of gremolata butter on top.
  • Combine all ingredients thoroughly

SUMMER ENTERTAINING RECIPES: GRILLED CHICKEN WITH GREMOLATA



Summer Entertaining Recipes: Grilled Chicken with Gremolata image

Provided by La Crema Culinary Team

Categories     Main

Yield 4

Number Of Ingredients 17

1 gallon water
1 cup kosher salt
1 Tbsp. coriander seed
1 Tbsp. whole black pepper
1 Tbsp. mustard seed
1 Tbsp. fennel seed
1 bay leaf
1 sprig fresh thyme
1 (2½ lb.) whole chicken, back bone removed and butterflied
1 Tbsp. lemon zest
1 Tbsp. orange zest
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. garlic, minced fine
¼ cup parsley leaves, minced fine
1 tsp. fresh mint, minced fine
½ cup extra virgin olive oil
Kosher salt, to taste

Steps:

  • In a large pot combine water, salt, coriander seed, black pepper, mustard seed, fennel seed, bay leaf and thyme.
  • Bring to a boil, then remove from heat and let steep for 1 hour.
  • Strain and chill brine to below 40⁰F before adding chicken.
  • Brine chicken for at least 6 hours or overnight in the refrigerator.
  • Remove chicken from brine and pat dry before grilling.
  • Grill chicken over indirect heat until juices run clear and the skin is golden brown and delicious (internal temperature should be 150⁰F).
  • Remove chicken from heat and cover with foil.
  • Let rest for 15 minutes before carving.
  • Chicken can be served warm or at room temperature.
  • For the gremolata, combine zests, lemon juice, garlic, parsley, mint, olive oil and salt in a bowl.
  • Spoon desired amount of gremolata over chicken.

ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA



Orange Grilled Shrimp with Cocoa Nib Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h30m

Yield 6 servings (12 skewers)

Number Of Ingredients 11

1 teaspoon grated orange zest plus 1/4 cup juice (1 orange)
1 teaspoon Calabrian chili paste
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup roasted pistachios, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon cocoa nibs
1 teaspoon orange zest (1/2 orange)
1/4 heaping teaspoon kosher salt

Steps:

  • For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
  • For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
  • To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
  • Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.

PORK CHOPS WITH GREMOLATA



Pork Chops with Gremolata image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon pickling spice
2 cups water
1/4 cup chopped fresh ginger, with peel
3 tablespoons kosher salt
2 tablespoons firmly packed dark brown sugar
2 cloves garlic, unpeeled
4 1 1/2-inch-thick rib pork chops (about 4 pounds)
Vegetable oil for the grill
2 cloves garlic, peeled
3/4 teaspoon kosher salt
1 1/2 cups fresh flat-leaf parsley, coarsely chopped
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest
Juice of 1/2 lemon
Pinch crushed red pepper
Freshly ground black pepper

Steps:

  • For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
  • Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
  • Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.
  • Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata.

GRILLED CHICKEN WITH GREMOLATA AND ARUGULA SALAD



Grilled Chicken with Gremolata and Arugula Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 clove garlic
1/4 teaspoon kosher salt, plus more for seasoning
3/4 cup fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup red or yellow pear tomatoes, halved
1 teaspoon extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
  • Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
  • Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.

ORANGE-MUSTARD GRILLED CHICKEN



Orange-Mustard Grilled Chicken image

Writes Paula Marchesi of Lenhartsville, Pennsylvania, "We love grilling out...and this is one of our favorite recipes. The ginger, orange and mustard flavors make a tantalizing sauce for moist chicken."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup lemon-lime soda
1/4 cup orange juice
1/4 cup Dijon mustard
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
2 tablespoons minced fresh gingerroot
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 45 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 153 calories, Fat 2g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 402mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES



Grilled Orange Sesame Chicken and Vegetables image

Make and share this Grilled Orange Sesame Chicken and Vegetables recipe from Food.com.

Provided by mielhollinger

Categories     Chicken

Time 4h

Yield 6 serving(s)

Number Of Ingredients 12

3 oranges
1 lemon, juice of
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons toasted sesame oil
3 whole boneless skinless chicken breasts, cut in half
2 lbs asparagus, trimmed
6 small zucchini, cut on the diagonal 1/4-inch thick
1 teaspoon extra virgin olive oil
1 1/2 teaspoons salt
2 teaspoons toasted sesame seeds

Steps:

  • Cut 1 orange into wedges (peel intact); set aside.
  • Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
  • Add lemon juice, vinegar, pepper, and mustard; whisk.
  • Slowly whisk in sesame oil; set aside.
  • Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
  • Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
  • Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
  • Heat a grill or grill pan until very hot.
  • Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
  • Grill vegetables and reserved orange wedges until tender.
  • Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
  • Grill until browned on both sides and cooked through.
  • Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
  • Serve with remaining reserved vinaigrette.

Nutrition Facts : Calories 274.1, Fat 9.7, SaturatedFat 1.7, Cholesterol 75.5, Sodium 768, Carbohydrate 18.5, Fiber 6, Sugar 11.3, Protein 31

ORANGE-MUSTARD GRILLED CHICKEN



Orange-Mustard Grilled Chicken image

Make and share this Orange-Mustard Grilled Chicken recipe from Food.com.

Provided by Becca Bricker

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup carbonated lemon-lime beverage
1/4 cup orange juice
1/4 cup Dijon mustard
1/4 cup reduced sodium soy sauce
3 tablespoons honey
2 tablespoons gingerroot, minced
6 boneless skinless chicken breasts (4 oz each)

Steps:

  • In a small bowl, combine the first six ingredients; mix well. Pour 3/4 C of the mixture into a large resealable bag; add the chicken. Seal bag and turn to coat. Refrigerate for 45 minutes. Also refrigerate remaining marinade for basting.
  • Coat grill rack with non-stick spray then start the grill. Drain and discard marinade from chicken. Grill chicken over medium heat 5-6 minutes per side or until juices run clear, basting with remaining marinade.

GRILLED ORANGE CHICKEN THIGHS



Grilled Orange Chicken Thighs image

This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. -Leah Harvath, Heber City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup orange juice
1/3 cup sugar
1/3 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons grated orange zest
CHICKEN:
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon lemon-pepper seasoning

Steps:

  • In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 277 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 256mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 21g protein.

ORANGE BBQ CHICKEN WITH GRILLED VEGETABLES



Orange BBQ Chicken With Grilled Vegetables image

From Kraft Foods. I love citrus and chicken together! I like to double the sauce and use half as a quick marinade!

Provided by SarahBeth

Categories     Chicken

Time 50m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 8

1/4 cup barbecue sauce
1/4 teaspoon grated orange zest
1 tablespoon fresh orange juice
2 boneless skinless chicken breast halves (about 1/2 lb.)
1 small zucchini, cut lengthwise in half
1 small yellow squash, cut lengthwise in half
1 medium red pepper, cut into quarters
2 tablespoons Italian dressing

Steps:

  • Preheat grill to medium heat.
  • Mix barbecue sauce, orange zest and juice until well blended; set aside.
  • Grill chicken 6 min., turning over after 3 minute Brush with barbecue sauce mixture.
  • Add vegetables to grill.
  • Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.

ORANGE-BBQ CHICKEN WITH GRILLED VEGETABLES



Orange-BBQ Chicken with Grilled Vegetables image

Try our tasty Orange-BBQ Chicken with Grilled Vegetables. Citrus brings a bright, refreshing tang to our Orange-BBQ Chicken with Grilled Vegetables.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Original Barbecue Sauce
1/2 tsp. zest and 2 Tbsp. juice from 1 orange
4 small boneless skinless chicken breasts (1 lb.)
1 zucchini, cut lengthwise in half
1 yellow squash, cut lengthwise in half
1 red pepper, cut into quarters
1/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Heat grill to medium heat.
  • Mix barbecue sauce, zest and juice until blended.
  • Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
  • Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.

Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

GRILLED PORK CHOPS WITH ROSEMARY GREMOLATA



Grilled Pork Chops with Rosemary Gremolata image

You can skewer four halved and pitted fresh apricots, or two quartered and pitted peaches, in place of the figs (two pieces on each skewer).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Number Of Ingredients 9

8 sprigs rosemary
12 fresh figs, halved
8 cloves garlic, smashed
4 bone-in pork chops, each 1 inch thick (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
1/2 cup raw almonds, toasted
Crisp Roasted Potatoes, for serving

Steps:

  • Strip 4 rosemary sprigs of needles except for tops, reserving 1/4 cup needles. Thread 3 fig halves onto each rosemary skewer. Press 2 garlic cloves and needles from one of 4 remaining rosemary sprigs into each pork chop. Place pork on a baking sheet and cover with plastic wrap; let stand at room temperature 30 minutes.
  • Heat grill for direct heat (or a grill pan over high). Generously season pork on both sides with salt and pepper, keeping rosemary and garlic pressed into flesh. Brush grates with oil. Grill chops until marked on both sides, about 2 minutes a side. Reduce heat to low, cover grill (or tent with foil, if using a grill pan), and continue cooking until a thermometer inserted into thickest parts of pork (without touching bone) registers 140 degrees, 7 to 10 minutes more. Transfer to a platter and drizzle with 1 tablespoon orange juice. Let rest 15 minutes.
  • Meanwhile, using a mortar and pestle or food processor, combine reserved rosemary needles with orange zest, remaining 1 tablespoon orange juice, almonds, and oil to form a chunky sauce. Season with salt and pepper.
  • Serve pork with fig skewers, potatoes, and rosemary gremolata.

ROASTED GREMOLATA CHICKEN



Roasted Gremolata Chicken image

Categories     Chicken     Garlic     Roast     Lemon     Rosemary     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup olive oil
2 tablespoons plus 2 teaspoons minced fresh rosemary
1 1/2 teaspoons plus 1 tablespoon minced lemon peel
1 1/2 tablespoons plus 1 teaspoon minced garlic
2 3 1/2-pound whole chickens, halved, backbones removed
1/4 cup fresh breadcrumbs from white bread, toasted
1/4 cup chopped fresh parsley

Steps:

  • Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
  • Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
  • Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
  • Top chicken with gremolata and serve.

GRILLED ORANGE CHICKEN BREASTS



Grilled Orange Chicken Breasts image

This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.

Provided by Chef Buggsy Mate

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs boneless skinless chicken breasts
3 tablespoons chopped fresh orange sections
1/3 cup orange juice (fresh squeezed is best)
1/4 cup olive oil
3 teaspoons lime juice
4 -5 garlic cloves, minced
1 teaspoon dried thyme
2 teaspoons dried oregano (I like to use Mexican Oregano for this)
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
  • Add the chicken then turn to coat well.
  • Seal and refrigerate 1-2 hours.
  • Drain and discard marinade.
  • Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.

Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6

CHRIS' GRILLED ORANGE CHICKEN



Chris' Grilled Orange Chicken image

This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.

Provided by CLHARTMAN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ cup lemon juice
¼ cup lime juice
3 cups orange juice
¼ cup crushed fresh mint leaves
2 tablespoons honey

Steps:

  • Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
  • Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
  • Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g

More about "grilled chicken with orange gremolata food"

TRY THIS RECIPE FOR GRILLED CHICKEN WITH GREMOLATA FOR YOUR NEXT BBQ
Rub the olive oil over both sides of the chicken and season to taste with salt and pepper. Grill the chicken over a medium heat until it’s just cooked through (10 to 15 minutes for breasts, 15 to 20 minutes for legs/thighs). Transfer the chicken to a platter. Immediately spoon the gremolata over the chicken and serve.
From mykidstime.com
Estimated Reading Time 2 mins


GRILLED CHICKEN WITH CELERY AND COCONUT GREMOLATA - RICARDO
Preheat the grill, setting the burners to medium-high. Oil the grate. In a bowl, combine the oil and sambal oelek. Add the chicken and coat thoroughly. Sprinkle with the sesame seeds. Season with salt and pepper. Grill for about 7 minutes on each side or until the meat is cooked. Set aside on a plate and let rest for 5 minutes.
From ricardocuisine.com


GRILLED ORANGE CHICKEN RECIPE - THE GUNNY SACK
Grill the orange chicken kabobs over medium heat, for 6-8 minutes, turning every couple of minutes, until the chicken is fully cooked. To make the orange chicken sauce, whisk together orange juice concentrate, barbecue sauce, olive oil and corn starch until smooth. Cook over medium heat for a few minutes, until thickened.
From thegunnysack.com


GRILLED LEMON CHICKEN KEBABS WITH GREMOLATA - DELIA ONLINE
Method. Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours – or for as much time as you have.
From deliaonline.com


GRILLED ORANGE CHICKEN - THE WHOLE COOK
Let marinade for a minimum of 1 hour. I prefer to let it marinade for several hours or overnight if possible. Preheat grill to medium high heat. Place your marinated chicken on the grill. Grill for 5-7 minutes, flip, and grill other side for 5-7 minutes or until chicken is cooked through.
From thewholecook.com


EASY GRILLED CHICKEN WITH ORANGE SAUCE | THE PALEO DIET®
1 tbsp dried oregano. 1 tsp red pepper flakes. 2 tsp coarse black pepper. 6 bone-in, skin-on chicken thighs. Instructions. In a large bowl, mix the garlic, parsley, olive oil, oranges, oregano, and red and black peppers. Stir well and set aside. Grill chicken thighs over very high heat in either an oven broiler or on the BBQ.
From thepaleodiet.com


BEST EVER GRILLED ORANGE CHICKEN MARINADE RECIPE
Stir to combine. Cut breasts into tenderloins (or buy tenderloins!). Place into the prepared container. Sprinkle with Montreal steak seasoning and orange peel. Let chicken marinate for at least three hours. On an indoor grill, cook on high heat for about 10 minutes in the closed position or about 5-7 minutes per side.
From heandsheeatclean.com


GRILLED FLANK STEAK & BALSAMIC GLAZE & ORANGE GREMOLATA RECIPE
Cut steak diagonally across grain into thin slices. While steak grills, combine balsamic vinegar and shallots in a small saucepan. Bring to a boil; reduce heat, and simmer 7 minutes or until reduced to 1/4 cup. Drizzle balsamic mixture over steak slices, and sprinkle with Orange Gremolata.
From myrecipes.com


HERBS DE PROVENCE ORANGE ROASTED CHICKEN - COOKING ON THE …
Apply this beneath and on top of the chicken skin. Sprinkle with salt and pepper. – Roast in a preheated 375°F oven just until it’s cooked through and the skin is golden, about 40 minutes. – Strain the marinade into a small pot and bring to a boil. Then turn the heat down and simmer for about 10 minutes.
From cookingontheweekends.com


GRILLED ORANGE CHICKEN - TASTES OF LIZZY T
Instructions. Preheat grill to 400º Fahrenheit. In a medium bowl, add in chicken, orange marmalade, and Italian dressing. Let chicken marinate for 10 minutes. Add marinated chicken to the grill and cook 3-4 on each side, or until chicken is cooked through (165º Fahrenheit). Remove chicken to a plate.
From tastesoflizzyt.com


GRILLED LEMON CHICKEN BREAST WITH MEYER LEMON GREMOLATA
Add oil in a stream, whisking until the marinade is emulsified. Put chicken breasts in a gallon-size resealable plastic bag and pour marinade over. Marinate in the refrigerator for 30 minutes, turning the bag once. Meanwhile, prepare the gremolata by mixing the three ingredients together in a small bowl. Preheat grill to medium heat.
From shescookin.com


GREMOLATA CHICKEN | CANADIAN LIVING
Method. In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside. Add onion and garlic to pan; cook over medium heat for 3 minutes. Add oregano; cook for 1 to 5 minutes or until ...
From canadianliving.com


CHICKEN BREAST WITH GREEN OLIVE GREMOLATA - JUST A LITTLE BIT OF BACON
Boil for 1 minute. Then add lemon (and orange) juice, citrus zest, and parsley. Heat through. Take the skillet off the heat. Swirl in the butter, stirring constantly until it is melted and the sauce is glossy. Return the chicken to the skillet and …
From justalittlebitofbacon.com


GRILLED ORANGE CHICKEN RECIPE [VIDEO] - LITTLE BROKEN
Cover tightly with plastic wrap and marinate at least 4 hours up to overnight in the refrigerator. To cook the chicken: pre-heat the grill on medium-high heat. Add chicken and grill until cooked through, about 12-15 minutes. Discard …
From littlebroken.com


ORANGE GREMOLATA RECIPE | MYRECIPES
Instructions Checklist. Step 1. Combine all ingredients in a small bowl. Advertisement. Step 2. Flavorful Combinations. Step 3. Add a bit of zing to meats, poultry, fish, and vegetables with this Orange Gremolata—a lively topping of fresh minced garlic, parsley, and orange rind. If you have a minichopper, use it to mince the parsley and garlic.
From myrecipes.com


GREMOLATA RECIPE (ZESTY ITALIAN HERB SAUCE) - FEASTING AT HOME
A flavorful recipe for Gremolata, a zesty Italian herb sauce that gives a flavorful boost to fish, chicken, pasta, soups and stews. Made with very simple ingredients, in just 5 minutes, this version is made into a “sauce” with an olive oil base and keeps for 7 …
From feastingathome.com


GRILLED CHICKEN GREMOLATA SANDWICH RECIPE - MINNESOTA MONTHLY
Step up your chicken sandwich repertoire with a bit of Italian flair
From minnesotamonthly.com


17 GRILLED CHICKEN RECIPES THAT ARE DELICIOUS AND EASY
Bring the bright flavors of the Mediterranean to your table with this recipe for Greek chicken kabobs. Cubes of boneless chicken marinate in a mixture of garlic, olive oil, lemon juice, and oregano before being skewered with bell pepper and red onion. Once grilled, the kabobs are served with a homemade tzatziki sauce. Continue to 9 of 17 below.
From thespruceeats.com


ORANGE GRILLED CHICKEN {STICKY HONEY ORANGE GRILLED …
Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving. Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
From cookingclassy.com


ORANGE BARBECUE GRILLED CHICKEN RECIPE - SAVING ROOM FOR DESSERT
Instructions. Stir together the barbecue sauce, orange zest, grated ginger, 1/2 cup of the reserved pineapple juice and brown sugar if using. Set aside half the sauce for serving with the chicken. Dip folded paper towels in cooking oil. Use tongs to hold the folded oiled paper towels to clean and oil the grill.
From savingdessert.com


HOW TO COOK GRILLED CHICKEN & MINT & PINE NUT GREMOLATA VIDEO
Cover your basic grilled chicken with the zesty herb topping for an anything-but-average meal. It also works well over steak or fish. It also works well over steak or fish. Skip to content
From myrecipes.com


ORANGE GREMOLATA RECIPE | MYRECIPES
Ingredients. Ingredient Checklist. ½ cup minced fresh flat-leaf parsley. 2 teaspoons grated orange rind. 2 teaspoons minced fresh garlic. ⅛ teaspoon salt. Pinch of pepper.
From myrecipes.com


GRILLED ORANGE CHICKEN FINGERS RECIPE - EATINGWELL
Instructions Checklist. Step 1. Cut chicken crosswise into 3/4-inch-wide strips. Whisk mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes. Advertisement. Step 2.
From eatingwell.com


SAUTéED CHICKEN BREASTS WITH GREMOLATA - RECIPE - FINECOOKING
Preparation. In a small bowl, combine the parsley, lemon zest, and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the oil over medium-high heat. When it’s very hot, add the chicken and brown on both sides, 3 to 4 min. per side. Transfer the chicken to a plate.
From finecooking.com


GREEK GRILLED CHICKEN WITH OREGANO GARLIC LEMON
Add all ingredients excluding chicken to medium bowl and whisk until creamy. Pat chicken dry and place in a large ziplock bag. Gently pour in 3/4 of the marinade and then massage into all crevices of chicken. Let rest for 30 minutes, turning occasionally. Place chicken skin side down. After 15 minutes, turn over chicken skin side down. Grill ...
From kingstonoliveoil.com


ORANGE-OREGANO ROAST CHICKEN, OLIVE GREMOLATA - LOS ANGELES TIMES
Granulated sugar. 1. Trim the chicken thighs of scraggy bits of skin. Pierce the undersides with a sharp knife and put in a non-reactive dish. Add the oregano, garlic, orange juice and zest, ¼ ...
From latimes.com


GRILLED ASIAN ORANGE CHICKEN - WHOLESOMELICIOUS
For the marinade: Combine all the ingredients except the chicken in small bowl and whisk together. Place marinade into a large ziploc bag or container with a lid, and add the chicken. Marinade for as little as 15 minutes or as long as 8 hours. Prepare your grill, and once heated, place the chicken breasts on the grill.
From wholesomelicious.com


CHICKEN GREMOLATA | OLYMPIA FOOD CO-OP
Place the chicken on a cutting board, drizzle with olive oil and rub to coat, then sprinkle with salt and pepper. Preheat a grill pan over medium-high heat until very hot. Place the chicken on the grill pan and let cook, undisturbed, for about 5-6 minutes. Carefully turn each breast and squeeze a little lemon juice over the top.
From olympiafood.coop


MEDITERRANEAN CHICKEN WITH OLIVES AND ORANGES
Heat the olive oil in a large skillet over medium high heat. Once it's shimmery, add the chicken, browning it on both sides until it's cooked through, 2-3 minutes per side. Remove the chicken to a plate. Reduce the heat to low. Add the garlic, shallots, paprika, and smoked paprika and saute together for 1 minute.
From justalittlebitofbacon.com


ORANGE CHICKEN WITH AN OLIVE GREMOLATA - REAL FOOD BY DAD
In a large bowl whisk together parsley, garlic, orange juice and zest, 1/4 olive oil, salt and pepper. Add the chicken and toss to coat. Cover with plastic wrap and transfer to the refrigerator to marinate for 3 hours (or overnight) or for at least 20 minutes. To make the gremolata, place the olives, garlic, orange zest, parsley and finely chop ...
From realfoodbydad.com


Related Search