GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
A GREAT CHICKEN MARINADE (GREAT GRILLED OR PAN SEARED!)
Recipe video above. This is a great everyday Chicken Marinade, one you make with things you've already got with plenty of sub options (see notes). It will make any cut of chicken extra juicy, infuse it with savoury flavour that's a touch of sweet, with a hint of herby goodness. Especially good for chicken breast, and terrific for grilling!
Provided by Nagi
Categories Mains
Time 15m
Number Of Ingredients 11
Steps:
- Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
- Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.
- Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)
- Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.
- Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.
Nutrition Facts : Calories 243 kcal, Carbohydrate 8 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 1202 mg, Sugar 6 g, ServingSize 1 serving
GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES
Get double duty out of your Bundt pan by using it as a stand for chicken and a roasting pan for potatoes. That way, they will cook at the same time on the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 4h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
- Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
- Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
- Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.
GRILLED CHICKEN PROVENCAL SALAD
Grilled marinated chicken served over mixed greens with a tomato and vegetable topping Recipe from the Hunt's "Best Meals. Best Moments. Recipe Contest" 2009 - Roxanne, Albany, CA, 3rd Place
Provided by ReadySetEat
Categories Lunch, Main Dish, Salad
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Blend together oil, lemon juice, vinegar, garlic, herbes de Provence, salt and pepper in medium bowl. Pour HALF of mixture into large recloseable food storage bag. Set aside remaining marinade mixture.
- Add chicken to marinade in bag; close and let stand while preparing tomato topping.
- Blend together marinade mixture in bowl with the 2 tablespoons reserved juice. Add drained tomatoes, zucchini, tapenade, red onion, roasted red pepper, thyme, parsley and lemon peel. Stir to mix; set aside.
- Remove chicken from marinade; discard marinade. Heat grill or grill pan to medium-high heat; add chicken and cook 5 to 7 minutes per side, turning once, or until internal temperature of chicken reaches 165°F. Remove from grill; let stand 5 minutes.
- Arrange greens on serving plates. Slice and arrange chicken on greens. Spoon tomato topping over chicken and greens. Sprinkle with goat cheese, if desired.
Nutrition Facts : @id https, Calories 267 calories
GRILLED CHICKEN BREASTS WITH ROASTED GARLIC MARINADE
A simple marinade transforms chicken breasts into the perfect grilled meal.
Provided by Katie Workman
Categories Main Course
Time 3h25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 259.68 kcal, Carbohydrate 1.17 g, Protein 38.73 g, Fat 10.13 g, SaturatedFat 1.78 g, Cholesterol 116.12 mg, Sodium 676.29 mg, Fiber 0.19 g, Sugar 0.07 g, ServingSize 1 serving
MARINATED GRILLED CHICKEN THIGHS
Prepare a simple grilled chicken thighs marinade and grill the chicken thighs for a simple meal or addition to meal prep!
Provided by Madeline
Categories Lunch/Dinner
Time 4h20m
Number Of Ingredients 8
Steps:
- Add lemon juice, dijon mustard and olive oil to a bowl with seasonings and mix thoroughly
- Add chicken thighs to the bowl and coat with the marinade
- Cover the bowl and place in the refrigerator to chill and marinate for at least 4 hours
- When you are ready to grill, preheat your grill or grill pan to medium-high
- Remove the chicken thighs from the marinade and allow excess marinade to drip off to avoid flames in the grill
- Add the chicken thighs to hot grill or grill pan
- Cook for about 4 minutes on each side on grill, 6 minutes each side on grill pan - you may need shorter or longer depending on the heat of your grill or stove - the best way to ensure your chicken is cooked through but still moist is to use a meat thermometer and check for an internal temperature of 165F
- Allow the chicken thighs to cool slightly and then slice and enjoy!
Nutrition Facts : ServingSize 1/2 lb chicken, Calories 441 calories, Sugar 0.3 g, Sodium 1034.5 mg, Fat 28 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 1.2 g, Fiber 0.1 g, Protein 44.7 g, Cholesterol 213.1 mg
GRILLED CHICKEN MARINADE
This grilled chicken marinade will make dry, bland and boring chicken a memory of the past and is destined to become your favorite go-to marinade! It's savory, tangy, slightly sweet, with layers of complex flavor due to a few key seasonings. It's stand-alone scrumptious or fabulous in salads, sandwiches or wraps. Best of all, this grilled chicken marinade is made with pantry friendly ingredients of soy sauce, balsamic vinegar, lemon juice, honey, Dijon mustard, and seasonings so you can create effortlessly flavorful chicken in minutes. Come dinner time, just cook the chicken (grill, oven and stove methods included) and serve with your favorite sides like roasted potatoes, fruit salad.
Provided by Jen
Categories Main Course
Time 21m
Number Of Ingredients 10
Steps:
- Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken to the marinade and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
- When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.
GRILLED PROVENçAL CHICKEN BREASTS
Bring the fabulous flavors of France to your dinner table with this scrumptious grilled chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes.
- Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 90 mg, Sugar 0 g
GRILLED CHICKEN MARINADE
Keep this grilled chicken marinade on hand for easy weeknight cooking. You'll get juicy chicken every time so you never have to worry about dry chicken again!
Categories Barbeque easy chicken Father's Day Fourth of July tailgate grilled main dish poultry
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 12
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 WITH BALSAMIC AND HERBS
From License to Grill, with Rob Rainsford. This is a quick and easy dish, and goes really well with Grilled Honey Tarragon Carrots and Grilled Potatoes and Herbs for a well-rounded menu. Prep time includes 20 minutes to marinate.
Provided by Alison J.
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper.
- Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time).
- Preheat barbecue to medium.
- Remove chicken from marinade and pat lightly with paper towel to remove excess moisture.
- Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through.
- Remove chicken from heat and cover with foil for 5 minutes before serving.
Nutrition Facts : Calories 255.3, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 144.2, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 27.5
GRILLED CHICKEN WITH PROVENCAL MARINADE
Make and share this Grilled Chicken With Provencal Marinade recipe from Food.com.
Provided by Oolala
Categories European
Time 4h1m
Yield 2 cups marinade, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except for the chicken.
- Marinate chicken in the marinade for 2 hours outside the refrigerator or for 4 hours, covered in the refrigerator.
- Remove chicken from the marinade and discard the marinade.
- Return the chicken to room temperature before grilling to doness.
Nutrition Facts : Calories 348.2, Fat 36.9, SaturatedFat 5, Sodium 239.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2, Protein 1.2
GRILLED CHICKEN LEG QUARTERS
Easy Grilled Chicken Leg Quarters are loaded with flavor - just marinate and grill for a perfect protein packed dinner
Provided by EAT SMARTER
Categories Dinner, Main Course
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- Rinse the chicken, pat dry, and place in a bowl. Peel and finely dice the garlic. Rinse the lemon in hot water, pat dry, and grate the zest. Squeeze the juice from the lemon. Mix the lemon juice, lemon zest, garlic, honey, and the oil. Remove the leaves from the thyme, and add to the marinade. Pour the marinade over the chicken legs and mix well. Cover and marinate in the refrigerator for 2 hours. Remove from the marinade place on a hot grill. Close the lid of the grill, and cook for 20 minutes. Turn the chicken legs halfway through the cook time, and brush with the marinade.
- Remove the chicken from the grill, season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 797.03 kcal, Fat 41.58 g, SaturatedFat 9.79 g, Protein 96.8 g, Carbohydrate 3.63 g, Sugar 1.44 g, Cholesterol 509.44 mg
GRILLED CHICKEN AND VEGETABLES WITH ROASTED GARLIC HERB MARINADE
A quick and easy recipe for Grilled Chicken and Vegetables with Roasted Garlic Herb Marinade
Provided by Angela McGowan
Categories Main
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine all ingredients for the marinade and drizzle a few tablespoons over vegetables and pour the rest over the chicken. Coat all sides of the vegetables and chicken and cover with plastic wrap and let marinate in the fridge for at least 4 hours or overnight if possible.
- Heat grill to medium heat and place chicken on grill. Discard remaining marinade. When the chicken is ready t o flip (halfway cooked), add the vegetables to the grill and continue to grill over medium heat.
- Cook chicken to an internal temperature of 165°, or until juices run clear. Cook vegetables until tender crisp.
Nutrition Facts : NUTRITIONAL INFORMATION 430 calories 15 grams fat*
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
PROVENCE STYLE GRILLED CHICKEN WINGS
The new flavor marinade, I tried it and it tastes good.
Provided by Zheng Mama
Time 30m
Yield 2
Number Of Ingredients 2
Steps:
- Wash the chicken wings with a knife on the top, easy to taste.
- The Provence marinade is boiled with water.
- Add the chicken wings and marinate for more than 2 hours.
- After marinating, put it in the air fryer and drizzle with the marinated sauce.
- Bake at 200 degrees for about 25-30 minutes, preferably turning over halfway.
GRILLED CHICKEN SALAD PROVENCAL
Steps:
- Prepare barbecue (high heat). Combine first 5 ingredients in small bowl. Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper. Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes. Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.
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5/5 (1)Total Time 4 hrs 35 minsCategory SauceCalories 584 per serving
- Sprinkle with steak seasoning and use your hands to work it into the chicken a little bit.Add the balsamic vinegar, olive oil, 1/4 cup of brown sugar, and lemon juice.Zip it up and shake it a little to make sure everything is coated.Marinate in the fridge for 4 hours, or up to 48 hours. (You can even do as little as 30 minutes, but the longer you marinate the tastier it will be!Strain the chicken through a colander with a small saucepan underneath to catch the marinade.
- Set the marinade aside and place the chicken on a plate or cutting board.Preheat your grill to high heat.
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- Using a sharp paring knife, cut a few deep slashes into the meaty parts of each chicken leg. Place them in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Refrigerate for 4 to 8 hours, turning occasionally.
- Remove the chicken from the bag, letting the herbs cling to the chicken. Discard the marinade. Brush the cooking grates clean. Grill the chicken over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 165°F in the thickest part of the thigh (not touching the bone), 50 minutes to 1 hour, turning once. If desired, to crisp the skin, grill the chicken over direct heat during the last 5 minutes of grilling time, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut into thighs and drumsticks, if desired.
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- Combine the chicken in a bowl with the olive oil, garlic powder, basil and salt. Let it marinate for about 10 minutes at room temperature.
- Remove the chicken from the marinade, letting excess marinade drip back into the bowl. Place the chicken on the grill,
- Grill the chicken for about 6 minutes on one side, then turn over to finish grilling for another 6 minutes or so. Check the chicken for doneness after 12 minutes of total grilling. Remove chicken if done, or grill for a few more minutes to finish cooking if needed.
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