TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
GRILLED CHICKEN INVOLTINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
- In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
- In a separate small bowl, mix together the salt, oregano and red pepper flakes.
- Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
- Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.
EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time P2DT55m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
- For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
- Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
- Serve the chicken with the Puttanesca-Style Panzanella.
- Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
- Combine the tomatoes, parsley, onions and bell peppers.
- Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
- Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
- Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
SIMPLE ITALIAN GRILLED CHICKEN
This is the easiest and fastest way to put grilled chicken on the table quickly. It goes with almost any type of side dish
Provided by TasteTester
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat grill pan with no-stick cooking spray. Heat over medium heat.
- Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
- FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
- FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.
GRILLED ITALIAN CHICKEN BREAST FILLETS
Simple but perfect. I love the acid from the lemon juice. Would stand up well to sauce if you so desired, too. Recipe from Sanderson Farms.
Provided by Barenakedchef
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in bowl; return to refrigerator. In a seperate bowl mix together lemon juice, salt, garlic and red pepper; gradually whisk in olive oil. Stir in dried oregano. Pour marinade over chicken to coat. Cover and refrigerate at least one hour, turning chicken occasionally. Preheat grill to medium-hot. Remove chicken from marinade and discard. Grill until tests done.
Nutrition Facts : Calories 165.3, Fat 18.1, SaturatedFat 2.5, Sodium 583.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2
More about "grilled italian chicken breasts food"
ITALIAN DRESSING CHICKEN {GRILLED OR BAKED!}
From neighborfoodblog.com
4.6/5 (23)Total Time 45 minsCategory PoultryCalories 227 per serving
- Pound the chicken breasts to an even thickness using a meat mallet or rolling pin wrapped in saran wrap. Salt and pepper the chicken.
- Place chicken in a ziplock bag or baking dish and add the marinade. Marinade for at least 30 minutes, preferably 2+ hours.
- Preheat the grill to 400 degrees. Dip a paper towel in vegetable or canola oil and use tongs to rub the oil over the grill grates to prevent sticking.
- Remove the chicken from the marinade and place it directly on the grill. Grill for 4-5 minutes per side, or until internal temperature reaches 165 degrees.
GRILLED CHICKEN BREAST {EASY AND JUICY!} – …
From wellplated.com
HOW TO GRILL CHICKEN BREAST PERFECTLY EVERY …
From foodnetwork.com
GRILLED BRUSCHETTA CHICKEN | THE RUSTIC …
From therusticfoodie.com
GRILLED CHICKEN BREASTS WITH LEMON AND …
From foodandwine.com
ITALIAN GRILLED CHICKEN BREASTS - GIMME SOME GRILLING
GRILLED ITALIAN CHICKEN BREAST RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
ITALIAN CHICKEN MARINADE - SO EASY AND FLAVORFUL! - RACHEL COOKS®
From rachelcooks.com
GRILLED ITALIAN CHICKEN BREASTS | GREENS & CHOCOLATE
From greensnchocolate.com
GREAT GRILLED CHICKEN BREAST RECIPES - FOOD NETWORK
From foodnetwork.com
ITALIAN SEASONED GRILLED CHICKEN RECIPE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
33 RECIPES TO MAKE IN JUNE (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
12 BEST THIN SLICED CHICKEN BREAST RECIPES - IZZYCOOKING
From izzycooking.com
ITALIAN GRILLED CHICKEN | A REINVENTED MOM
From areinventedmom.com
ITALIAN-STYLE CHICKEN BREASTS | CANADIAN LIVING
From canadianliving.com
SPICY GRILLED ITALIAN CHICKEN RECIPE | PALEO LEAP
From paleoleap.com
ITALIAN-STYLE GRILLED CHICKEN BREASTS | COOK FOR YOUR LIFE
From cookforyourlife.org
WENDY'S IS REMOVING THIS FAN-FAVORITE ITEM FROM THE MENU
From allrecipes.com
ITALIAN GRILLED CHICKEN BREASTS - 101 COOKING FOR TWO
From 101cookingfortwo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love