GRILLED GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
- Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
- Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
- Serve 1 bird hot and reserve the other for Days 2 and 3.
- Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.
ROASTED PEPPERS WITH GARLIC AND HERBS
This side pairs well with London broil, lamb burgers, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.
Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g
GARLIC CHICKEN WITH SWEET ROASTED PEPPER SAUCE
This is just a little different way to serve your chicken, and if your are anything like me, I'm always looking for another different Chicken Recipe!!
Provided by Chef mariajane
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
- Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to a boil. Reduce heat to medum and simmer until chicken is cooked through, about 5 minutes.
- Transfer chicken to serving platter, and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.
Nutrition Facts : Calories 297.7, Fat 16.5, SaturatedFat 5.4, Cholesterol 90.8, Sodium 1330.7, Carbohydrate 9.7, Fiber 1.5, Sugar 3, Protein 28.2
HERBED CHICKEN WITH GRILLED RED PEPPERS
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are also potatoes with skins; their fiber-filled, most healthful part.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds). Stir together 2 minced garlic cloves, the marjoram, 2 teaspoons oil, and 1/2 teaspoon salt in a small bowl; season with pepper. Place chicken in a shallow dish, and coat both sides with garlic mixture. Let stand at room temperature about 15 minutes, or up to overnight in the refrigerator.
- Toss bell peppers with remaining garlic and 1 teaspoon oil in a medium bowl. Grill peppers, turning, until tender and blackened in places, about 15 minutes. Remove peppers from grill, and return to the bowl. Add 1 tablespoon vinegar; toss to combine. Set aside.
- Cover potatoes with 2 inches cold water in a medium saucepan; bring to a boil. Reduce heat; simmer until just tender, 15 to 20 minutes. Drain; return to dry saucepan until ready to use.
- Grill the chicken, turning halfway through, until browned and cooked through, about 10 minutes. Meanwhile, slice potatoes into 1/4-inch-thick rounds; sprinkle with remaining 1/4 teaspoon salt. Remove chicken from grill, and arrange on a serving platter with peppers and potatoes. Drizzle with remaining 1 teaspoon vinegar and oil, if desired. Garnish with marjoram sprigs; serve immediately.
Nutrition Facts : Calories 310 g, Cholesterol 99 g, Fat 6 g, Fiber 2 g, Protein 42 g, Sodium 328 g
CHICKEN AND BELL PEPPERS SKILLET
Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It's seasoned with lots of spices and it's also low-carb, paleo and whole30 friendly.
Provided by Olivia Ribas
Categories dinner Lunch Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
- Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won't be totally cooked yet).
- Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
- Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!
Nutrition Facts : ServingSize 1 /4, Calories 258 kcal, Carbohydrate 9 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 758 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g
PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE
Randomly threw a few things together one night with some chicken and the stuffed bell peppers turned out to be one of my husband's favorite meals! I'm quite proud of it!
Provided by Aundrea Lynn
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
- Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
- While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
- Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
- Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
- Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
- Spoon rice mixture into the green peppers. Top with remaining cheese.
- Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 35 g, Cholesterol 65.2 mg, Fat 14.1 g, Fiber 4.3 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 1212.8 mg, Sugar 5.8 g
CHICKEN BROCHETTES WITH RED BELL PEPPERS AND FETA
Categories Cheese Chicken Dairy Pepper Poultry Appetizer Fourth of July Kid-Friendly Quick & Easy Yogurt Backyard BBQ Dinner Feta Bell Pepper Summer Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix yogurt, 3 tablespoons feta cheese, garlic, rosemary and pepper in large bowl. Add chicken; toss to coat. Let marinate at room temperature 30 minutes.
- Prepare barbecue (medium-high heat) or preheat broiler. Thread chicken and red bell pepper pieces alternately onto skewers. Sprinkle with salt and pepper. Grill or broil until chicken is cooked through, turning occasionally, about 8 minutes.
- Transfer brochettes to platter. Sprinkle with remaining 2 tablespoons feta cheese and serve.
STIR-FRIED CHICKEN WITH BELL PEPPERS
Steps:
- In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
- In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
- Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
- Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
- Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.
Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 5 g, Fat 15 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
GRILLED GARLIC CHICKEN WITH BELL PEPPERS
Provided by Marie Samples
Categories Chicken Pepper Marinate Low Cal Backyard BBQ Grill Grill/Barbecue Bon Appétit New York
Yield Serves 6
Number Of Ingredients 8
Steps:
- Whisk dressing, rosemary and garlic to blend in large bowl. Add chicken and all bell peppers and toss to coat. Let stand 1 hour or cover and chill up to 1 day, tossing occasionally.
- Prepare barbecue (medium heat) or preheat broiler. Drain marinade and discard. Grill or broil chicken and bell pepper until just cooked through, about 4 minutes per side.
- Mound rice in center of platter. Arrange chicken and peppers decoratively around rice and serve.
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GRILLED PROVENCAL CHICKEN AND PEPPERS RECIPE - THE MOM …
From themom100.com
Cuisine French, MediterraneanCategory Main CourseServings 6Total Time 6 hrs 30 mins
- Trim the chicken breasts and use a large sharp knife to cut them into three pieces, about two inches wide each. Cut each of the pieces in half horizontally, so that you have two thinner, small cutlets from each piece. Cut the bell peppers into 2-inch pieces, and discard the stem and any seeds.
- In a large container or zipper top bag, combine the lemon juice, olive oil, shallots, thyme, black olives, Sriracha and salt and pepper.
- Add the chicken and peppers to the marinade, making sure the marinade coats all of the ingredients. Cover and marinate for 6 to 12 hours, in the refrigerator.
- Bring the chicken and peppers to room temperature while you heat the grill to medium high. Grill the chicken and the peppers for 4 or 5 minutes on each side, until nicely browned and cooked through.
GRILLED GARLIC CHICKEN WITH BELL PEPPERS RECIPE BY ELENA ...
From cookeatshare.com
4/5 (1)Total Time 2 hrs 10 minsCuisine AmericanCalories 228 per serving
- Let the chicken marinade for about two hours or cover and chill for up to 1 day. You may frequently toss the marinading chicken to ensure that it absorbs as much flavor.
- Prepare and heat the grill with medium heat. Drain the liquid marinade and remove the chicken.
GRILLED GARLIC CHICKEN + SUMMER VEGGIES - CLEAN FOOD CRUSH
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5/5 (1)Published 2021-10-04Category Recipe Roundup
- Stuffed Bell Peppers Recipe. Stuffed peppers are always a treat. They have a wonderful flavor from the pepper itself, but then you stuff them with rice, well-seasoned ground beef, and tomato sauce, and you can practically turn these into a meal.
- Stuffed Pepper Casserole. If you want all the spice and flavor of stuffed bell peppers but need an even shorter prep time, try this stuffed pepper casserole instead.
- Unstuffed Pepper Skillet. The unstuffed pepper skillet is similar to the stuffed pepper casserole, but you can fix it in only a fraction of the time – 20 minutes, to be exact.
- Roasted Bell Peppers With Olive Oil. If you’ve never had plain old roasted bell peppers, you don’t know what you’re missing. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Grilled Vegetable Skewers. No matter what veggies you use, grilled vegetable skewers always make a delightful side dish, especially if you’re using fresh-from-the-garden summer vegetables.
- Bell Pepper Nachos. Before you skip over this recipe because you already know how to add bell peppers to your nachos, take a second to check it out. These aren’t nachos with bell peppers.
- Bell Pepper Pizzas. These mini pizzas on bell peppers are just as fun as the nachos. They’re also a sound choice for those on a low-carb diet. Start with your bell pepper base.
- Pepper and Onion Quiche. This quiche is mouth-wateringly good with its crispy crust and gorgeous golden cheese and egg filling, and it has such a unique mixture of tastes.
- Stuffed Pepper Soup. So far, we’ve turned stuffed peppers into a casserole and a skillet dish; now, let’s try stuffed pepper soup. Actually, I’ve already tried it, and it’s just as yummy as it sounds.
- Creamy Roasted Red Pepper Rigatoni. Who doesn’t love a one-pot meal that takes 5 minutes of prep and only 15 more to cook? Plus, it’s vegetarian-friendly and something the whole family loves.
GRILLED RED CURRY CHICKEN AND BELL PEPPERS - COOKING LIGHT
From cookinglight.com
Servings 4Calories 423 per servingTotal Time 2 hrs 25 mins
- Whisk together first 5 ingredients. Place chicken and half (about 1/3 cup) of the curry paste mixture in a large ziplock plastic bag.
- Reserve remaining mixture. Seal bag, removing any excess air, and massage mixture into chicken.
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From seasonedkitchen.com
5/5 (1)Category PoultryCuisine SouthwesternCalories 518 per serving
- Rinse chicken breasts and pat dry; if large, butterfly and cut into 2 pieces (see Tip). Place in a large zip top baggie and set aside.
- Prepare the marinade: in a medium mixing bowl, whisk together the lime juice, 1/2 cup olive oil, soy sauce, chili powder, garlic powder, honey, Worcestershire sauce, cayenne pepper and salt. Add to chicken in baggie and place in refrigerator to marinate for 2 to 24 hours, turning occasionally.
- Preheat grill to medium-high. Take chicken out of refrigerator (to bring to room temperature before grilling).
- Heat 1/4 cup olive oil in a large skillet or sauté pan over medium heat. Add peppers and onion. Season with cumin, oregano, and garlic powder and cook until soft, around 10 minutes. Season to taste with kosher salt and ground pepper. Set aside.
ROAST CHICKEN WITH BALSAMIC BELL PEPPERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (182)Calories 292 per serving
- Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
- Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
GRILLED CHICKEN WITH BALSAMIC BELL PEPPERS - A KITCHEN ...
From a-kitchen-addiction.com
Servings 4Total Time 35 minsCategory Main DishCalories 266 per serving
- Trim chicken breasts of excess fat. Pound chicken breasts to even thickness. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and oregano.
- Place chicken on grill and cook for 6 minutes. Flip chicken and cook for another 6 minutes or until internal temperature reaches 165.
- To prepare balsamic bells peppers, add olive oil to a large skillet. Turn heat to medium-high and add peppers and chopped onion. Saute for 4 minutes or until onion turns translucent.
SPICY GRILLED CHICKEN OVER SWEET PEPPERS RECIPE | MYRECIPES
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5/5 (3)Calories 155 per servingServings 8
- To prepare chicken, combine the first 7 ingredients in a large zip-top plastic bag. Add chicken; seal. Marinate in the refrigerator 8 hours or overnight, turning bag occasionally. Add 3 tablespoons juice to chicken mixture; shake well. Marinate in refrigerator 20 minutes.
- Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool slightly; cut chicken crosswise into thin slices. Set aside.
- To prepare peppers, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a work surface; flatten with hand. Grill, skin sides down, 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine peppers, basil, and remaining ingredients in a bowl. Arrange pepper mixture on a platter; top with chicken.
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