LEMON HERB GRILLED CHICKEN
Steps:
- Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture.
THE BEST GRILLED CHICKEN RECIPE
How to make Best Grilled Chicken with lemon, garlic and herbs that turns out juicy and flavorful every single time. Pair this with a salad, grilled veggies, or meal prep it for the coming week.
Provided by Sylvia Fountaine | Feasting at Home
Categories grilling recipe
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
- Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
- Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill- here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.
- Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the "used marinade" that the raw chicken was in for this!).
Nutrition Facts : ServingSize 1 chicken breast, Calories 242 calories, Sugar 0.1 g, Sodium 372 mg, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.3 g, Protein 30.9 g, Cholesterol 99.3 mg
GRILLED CHICKEN WITH TOMATOES AND HERB OIL
Ripe tomatoes and juicy chicken, hot off the grill, mingle with herby oil to make a delicious sauce. Serve with warm bread to mop it up. You'll need a perforated grill pan for this recipe (or use a double thickness of foil, oiled, with dime-size holes poked through about an inch apart). Wine pairing: Maryhill 2016 Otis Vineyard Proprietor's Reserve Albariño (Columbia Valley; $20)
Provided by wp
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).
- In a large bowl, whisk together parsley, mint, lemon juice and zest, allspice, 2/3 cup olive oil, and 1/4 tsp. salt. Reserve 1/2 cup herb oil and set aside. Whisk 1/4 tsp. salt and the pepper into herb oil in bowl; add chicken and turn to coat well.
- Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.
- Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on grill pan. Turn chicken over. Cook tomatoes and chicken, covered, until tomatoes are softened with a bit of char and chicken is nicely browned and cooked through (cut to test), 4 to 6 minutes.
- Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.
Nutrition Facts : Calories 808, Carbohydrate 10, Cholesterol 280, Fat 57, Fiber 3.2, Protein 61, SaturatedFat 9.6, Sodium 539
GRILLED HERBED CHICKEN THIGHS
This is my own recipe I dreamed up this summer. I've got an abundance of fresh herbs and wanted to try this out. Turned out really good. I also use this mixture on grilled steaks. The amounts of the ingrediets are an estimate (I didn't measure anything out) so feel free to use your own judgment. Hope ya like it.
Provided by L. Duch
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Starting with the herbs, mix all ingredients together into a rub mixture.
- Rub mixture into chicken, under and on top of skin.
- Set aside for an hour to let flavors soak into meat.
- Leave longer if you have time.
- Preheat your grill to HOT.
- Once the grill is heated, lower the grill temp to medium then grill on indirect heat with grill closed for 20-30 min or until juices run clear.
Nutrition Facts : Calories 315.3, Fat 22.1, SaturatedFat 6.3, Cholesterol 118.4, Sodium 709.5, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 25.1
GRILLED CHICKEN THIGHS
My family's favorite chicken recipe. Easy to prepare and easy to grill.
Provided by Philip B.
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
- Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
- Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 269.2 calories, Carbohydrate 10.9 g, Cholesterol 70.7 mg, Fat 17.1 g, Fiber 0.5 g, Protein 17.5 g, SaturatedFat 4 g, Sodium 952.1 mg, Sugar 2.4 g
GRILLED CHICKEN THIGHS WITH PICKLED PEACHES & HERBED COUSCOUS
This recipe is super-versatile-just about any green that's hanging out in your crisper can be whirred into the garlicky sauce, and you can swap plums for the peaches and quinoa for the couscous.
Provided by Jennifer Kushnier
Categories Healthy BBQ & Grilled Chicken Thigh Recipes
Time 50m
Number Of Ingredients 19
Steps:
- To prepare chicken: Pulse garlic in a food processor until chopped. Add greens and pulse until chopped. Add oil, red-wine vinegar, crushed red pepper and salt; pulse until combined but not pureed. Divide the sauce into three 1/3-cup portions.
- Thread chicken onto 4 skewers. Baste both sides with 1/3 cup sauce. Set in a baking dish or on a plate. Cover and refrigerate for at least 30 minutes and up to 1 day.
- Meanwhile, prepare pickled peaches: Combine white vinegar, water, sugar, cardamom, cloves, cinnamon stick and ginger in a small saucepan. Bring to a boil over high heat. Cook, stirring occasionally, until the sugar is dissolved. Place peaches and onion in a wide-mouth mason jar or large nonreactive bowl. Pour the vinegar mixture over them. (Make sure the peaches and onion are completely submerged.) Set aside to cool to room temperature.
- Preheat grill to medium-high.
- Bring water to a boil in a small saucepan. Stir in couscous and return to a simmer. Cover and remove from heat.
- Oil the grill rack. Turn off one burner. Grill the chicken over direct heat until it is marked and releases easily, 4 to 5 minutes. Flip the chicken and baste with 1/3 cup of the reserved sauce. Grill until it releases easily, 4 to 5 minutes more. Move the chicken to indirect heat and cook until an instant-read thermometer inserted in the thickest part registers 165°F, 5 to 7 minutes more.
- Fluff the couscous with a fork and stir in the remaining 1/3 cup sauce and pine nuts. Serve the chicken with the couscous and pickles.
Nutrition Facts : Calories 492 calories, Carbohydrate 37 g, Cholesterol 104 mg, Fat 28 g, Fiber 7 g, Protein 26 g, SaturatedFat 5 g, Sodium 420 mg, Sugar 13 g
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
HERB GARDEN GRILLED CHICKEN
Steps:
- Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
More about "grilled herbed chicken thighs food"
EASY GRILLED CHICKEN THIGHS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (27)Category DinnerCuisine AmericanCalories 399 per serving
- Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs.
- Preheat your grill for 15 minutes, medium to medium-low heat. It's a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Cook the thighs for 10-12 minutes per side.
- For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp.
CRISPY HERB-ROASTED CHICKEN THIGHS - LIVE SIMPLY
From livesimply.me
5/5 (5)Total Time 52 minsCategory Main CourseCalories 273 per serving
- In a small bowl, whisk together the rosemary, thyme, oregano, garlic powder, salt, and pepper. Note: The rosemary can be crushed with your fingers or the back of a wooden spoon if you don't want large rosemary leaves on your chicken--this is completely up to you.
- Rinse and pat the chicken dry. Sprinkle each piece of chicken (the top of the chicken thighs) with the seasoning.
- Add the oil to a large cast iron skillet. Heat the skillet over medium-high heat. Once the skillet is hot, add the chicken so the top of the chicken is facing down in the skillet. The oil should sizzle as soon as you place the chicken in the skillet. If the oil doesn't sizzle, your skillet isn't hot enough yet to add the chicken. Cook the chicken for 6 minutes. After about 6 minutes, the skin (and chicken) should easily pull away from the skillet. If the skin doesn't pull away from skillet, cook the chicken for a minute or two longer. Flip the chicken and cook for 5-6 minutes.
HERB MARINATED GRILLED CHICKEN - WHOLE FOOD RECIPES. …
From everydaymaven.com
5/5 (1)Total Time 20 minsCategory Mains, Party FoodCalories 154 per serving
- Separate the leaves from the stems of the herbs (shown left to right: parsley, oregano, cilantro).
- Place garlic in bowl of food processor and process until chopped. Add in herbs, olive oil, salt and red pepper flakes. Pulse until combined. You may have to use a spatula to scrap the sides a few times.
- Pour marinade over chicken in a container or ziploc bag and make sure it's evenly distributed. Refrigerate at least a couple of hours or overnight.
- Grill chicken until cooked through and juices run clear. If using a thermometer, the correct internal temperature is 165F. Enjoy!
LEMON HERB GRILLED CHICKEN THIGHS - THE FOOD BLOG
From thefoodblog.net
4.6/5 (18)Total Time 15 minsCategory Main CourseCalories 334 per serving
- In a glass bowl or ziplock bag, combine all ingredients and let marinate overnight or for at least 4 hours in the fridge.
- Discard marinade and put the chicken on the hot grill, cooking for about 5 minutes on each side, or until internal temperature is 165°
GRILLED CHICKEN THIGHS WITH GARLIC AND HERBS - COOKING …
From cookingclassy.com
5/5 (2)Total Time 1 hr 25 minsCategory Main CourseCalories 237 per serving
- In a medium mixing bowl whisk together olive oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste (I use a scant 1 tsp salt and pepper, not included in nutrition estimate).
- Place chicken in a gallon size resealable bag. Pour marinade mixture over chicken. Seal bag while pressing out excess air.
- Rub marinade over chicken while turning pieces to coat with herbs and garlic until it's evenly distributed.
GRILLED CHICKEN THIGHS WITH CHILE HERB SAUCE - DINNERS ...
From dinnersdishesanddesserts.com
Reviews 9Category Dinner RecipesServings 4Total Time 25 mins
- In a plastic zip top bag combine olive oil, lime juice, garlic, paprika, sugar, cumin, salt and pepper until blended.
- Add chicken thighs to the bag, and massage until everything is well coated. Let sit for 20-30 minutes.
KETO GRILLED CHICKEN WITH HERBED CORN SALSA RECIPE - …
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Cuisine MexicanTotal Time 40 minsServings 6Calories 433 per serving
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5/5 (101)Calories 260 per servingServings 4
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From thefamilyfoodkitchen.com
5/5 (2)Total Time 20 minsCategory BBQ, Dinner, Easy EntertainingCalories 169 per serving
- Place the chicken in a wide flat bowl or lasagne pan and pour the marinade over. Mix it around until evenly coated.
- Marinade for at least 4 hours but ideally overnight so it really gets into the chicken. Stir occasionally.
FIVE-HERB GRILLED CHICKEN WITH GREEN AIOLI RECIPE - GRACE ...
From foodandwine.com
5/5 Total Time 1 hrServings 10-12
- Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl.
- In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic and 1 tablespoon of salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.
- Pour all but 1/2 cup of the marinade over the chicken and turn to coat; rub the marinade into the gashes. Refrigerate the chicken for at least 4 hours or overnight. Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green. Scrape the green aioli into a small bowl and refrigerate.
- Light a grill and oil the grates. Grill the chicken over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 168°, about 35 minutes. Serve the chicken with the green aioli and grilled bread.
BEST GRILLED CHICKEN WITH HERBED CORN SALSA RECIPE - HOW ...
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Servings 4Estimated Reading Time 1 minCategory Dinner, Main DishTotal Time 20 mins
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RECIPE: GRILLED CHICKEN WITH FRESH HERBS - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 260 per servingTotal Time 40 mins
- Arrange chicken on grill grates and cook, turning occasionally, until deep golden brown and cooked through, 20 to 25 minutes.
- While still hot, toss chicken in a large bowl with lemon juice, mustard, chives, oregano, rosemary and thyme.
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5/5 (3)Category Dinner, Grilled, Lunch, PoultryServings 4Total Time 1 hr 25 mins
GRILLED CHICKEN THIGHS WITH HERBED SPICE RUB - GARLIC & ZEST
From garlicandzest.com
3.3/5 (6)Total Time 3 hrs 18 minsCategory Main CourseCalories 275 per serving
- Using a sharp knife, trim any excess fat from the chicken. Pat chicken dry with a paper towel. Liberally sprinkle rub onto both sides of chicken and press with your fingers so that it adheres to the bird. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to 8.
- To Grill: Preheat grill to 375 degrees. Place thighs skin side down for 6 minutes. To prevent flare ups and maximize the flavor of the rub, do not leave grill unattended with skin side down as the drippings can trigger a flare up that may burn the skin. Check the chicken with a pair of grilling tongs after 6-7 minutes -- and see if it's ready to be flipped. If the skin sticks, leave it on for another minute or two before trying to flip it again. Turn the chicken over and continue to cook until the juices run clear -- 10-12 minutes.
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3.8/5 (181)Estimated Reading Time 30 secsServings 4
- Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
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5/5 (1)Total Time 15 minsCategory Chicken Thigh & LegCalories 248 per serving
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5/5 (7)Total Time 25 minsCategory DinnerCalories 264 per serving
- In a bowl or measuring cup, whisk together all of the marinade ingredients until completely combined.
- Pour marinade into the bag with the chicken. Seal the bag and gently toss to make sure that the chicken is completely coated in marinade. Refrigerate for 2-4 hours.
GRILLED HERBED CHICKEN & POTATO FOIL PACKS - CREME DE LA ...
From lecremedelacrumb.com
4.7/5 (40)Total Time 30 minsCategory Main CourseCalories 523 per serving
- Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.
- Lay out 4 12x12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.
- Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
- Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.
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From myrecipes.com
3/5 (1)Calories 149 per servingServings 8
- Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place each chicken, breast side down, on a cutting surface. Cut each chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chickens over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine parsley and next 7 ingredients (parsley through pepper). Rub parsley mixture over breast and thigh of each chicken. Gently press skin to secure. Cut a 1-inch slit in skin at the bottom of each breast half; insert tip of drumstick into slit.
- To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill. Place chickens, breast sides down, on grill rack over foil pan. Cover and grill 1 hour and 15 minutes or until a thermometer registers 180º, turning chicken over halfway during cooking time. Remove chicken from grill; place on a clean cutting surface. Cover with foil; let stand 5 minutes. Discard skin before serving. Garnish with lemon wedges and oregano sprigs, if desired.
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3.8/5 (5)Estimated Reading Time 1 minServings 10-16Calories 200 per serving
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