GRILLED GARLICKY CHICKEN BREASTS RECIPE
Make a chicken dish that's super easy and extra flavorful with our Grilled Garlicky Chicken Breasts Recipe. Coat chicken breasts in GOOD SEASONS Garlic & Herb Dressing Mix and grated Parmesan cheese in this Grilled Garlicky Chicken Breasts Recipe.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Mix dry dressing mix and cheese in shallow dish.
- Moisten chicken with water, then dip in dressing mixture, turning to evenly coat both sides of each piece.
- Grill 6 to 8 min. on each side or until done (165°F).
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
SIMPLY GRILLED CHICKEN BREASTS
Provided by Melissa d'Arabian : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
- Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
- Preheat the grill to hot.
- Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
- Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
- Preheat the oven to 275 degrees F.
- Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
- Yield: about 1 1/4 cups
- *Cook's Note: The tomatoes do not have to be "good" tomatoes.
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.
GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES
Steps:
- Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
- Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
- Heat the grill to medium.
- Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.
GRILLED GARLIC CHICKEN
Make and share this Grilled Garlic Chicken recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, combine soup mix and olive oil.
- Add chicken; toss to coat.
- Grill or broil until chicken is thoroughly cooked.
GRILLED LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
GARLICKY CHICKEN DINNER
Flavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH GARLIC BUTTER
Each: 371 Calories, 341 mg sodium, 108 mg cholesterol, 40 g fat, 1 g carbohydrates, 25 g protein, 0.03 g fiber
Provided by Gaelige Coinnaigh
Categories Chicken
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Garlic Butter:.
- Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
- Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
- At last minute, remove plastic wrap and slice log into 8 pieces.
- Chicken:.
- Coat chicken with olive oil, salt and pepper in bowl.
- Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
- Top with 1 to 2 slices of garlic butter. Serve immediately.
Nutrition Facts : Calories 294.7, Fat 19.7, SaturatedFat 8.6, Cholesterol 98.9, Sodium 304.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 27.5
THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
GRILLED GARLIC CHICKEN
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and dry chicken breasts.
- Wash and dry herbs, and measure out 1 tablespoon of each; finely chop garlic.
- Mix herbs, garlic and oil together in small bowl, and season with pepper.
- Dip the chicken breasts in the mixture, coating well on both sides.
- When it is time to cook the chicken, prepare stove-top grill and cook the chicken on both sides until it is well browned and cooked through, turning once or twice, about 10 minutes.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED GINGER GARLIC CHICKEN BREASTS
Make and share this Grilled Ginger Garlic Chicken Breasts recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten the breasts to 1/2" thickness.
- Combine lemon juice, ginger, garlic, oil and cumin.
- Spread over the chicken.
- Marinate for 10 minutes.
- Grill or broil 2-3 minutes each side.
- Season with salt & pepper.
Nutrition Facts : Calories 157.1, Fat 5.3, SaturatedFat 1, Cholesterol 72.6, Sodium 133.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 24.4
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
FELICITY'S GARLICKY GRILLED CHICKEN
Saw a recipe which I used as a guide. Used breasts instead of pieces, increased the garlic & poached the chicken in the marinade first as my meat was very thick. Finished by browning the chicken for a more appetising appearance. YUM! Great for garlic lovers. Prep time does not include marinating time, as that can vary, depending on the time you have.
Provided by MrsSPheonix
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
- Add all other ingredients, except oil and butter to food processor and blend to a paste.
- With motor running, drizzle in oil until the mixture is a pale green.
- I used about ¼ cup, but this can vary to taste.
- Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
- Melt butter in pan (if using) and turn the heat down.
- Place chicken breasts in pan with all the marinade and cover.
- The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
- After about 10 minutes the steam has helped cooked through the chicken.
- Remove lid, increase heat (med-high) and brown chicken on both sides.
- I served this with a side of steamed spinach and Felicitys Stuffed Red Peppers, also here on Zaar.
- I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.
EASY GRILLED CHICKEN WITH CITRUS MARINADE
This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.
Provided by Kendra Vaculin
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
- Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
- Serve chicken with reserved marinade spooned over.
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