GRILLED LEMONADE CHICKEN
The secret ingredient in this sweet and tangy grilled chicken is a refreshing summer staple - lemonade! Serve it with grilled corn or a classic potato salad for a simple seasonal dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 8h55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a 9-by-13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon salt and a few good grinds of pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are fully submerged. Wrap tightly with plastic wrap, then refrigerate at least 4 hours or preferably 24 hours.
- Prepare a grill for medium heat, and lightly oil the grill grates.
- Remove the chicken from the marinade; reserve 2 cups of marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Sprinkle the chicken on both sides liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between each. Cook until the skin is lightly charred and releases easily from the grill, about 2 minutes. Rotate the chicken pieces about 90 degrees so the skin won't burn and cook another 2 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more. If the chicken pieces are getting too dark in spots, move them around the grill to cook evenly. Transfer to a platter and let rest for about 5 minutes before serving.
- Meanwhile, transfer the reserved marinade to a small saucepan and place on the still-hot grill. Bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.
- Finely grate the zest from 1 of the lemons, then sprinkle over the chicken. Squeeze the juice from half of the zested lemon (about 1 tablespoon) into the sauce and stir to combine. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
- Place the lemon halves on the grill, flesh-side down, and grill until lightly charred, 1 to 2 minutes. Serve alongside the chicken and sauce.
GRILLED LEMON CHICKEN WRAP WITH CHILLI MAYONNAISE
This makes a lovely light lunch, but if you wish you may serve the chicken by itself as starters with chilli Mayo as a dip on the side. Cooking time indicated includes marinating time.
Provided by AaliyahsAaronsMum
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- You will need flat metal skewers, or if using wooden skewers then soak them in water for atleast 20 minutes to stop them from burning.
- Cut each breast lengthwise into 3 strips.
- Combine garlic, cinnamon, allspice, pepper, oil, lemon juice and yoghurt in a bowl.
- Add in the chicken strips and toss to coat evenly.
- Cover and refrigerate for 30 minutes (you may marinate the chicken for upto 3 hours in advance).
- Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
- Thread 2-3 chicken strips onto each skewer.
- Grill turning every 2 minutes and basting with any remaining marinade until cooked through, for about 10 minutes.
- Warm the breads through for about 30 seconds on each side.
- To make the chilli mayonnaise, whisk chilli, coirander and lime juice into mayonnaise.
- Split open and separate each warmed pita into 2 halves.
- Slide the chicken pieces on each pita halves and top with lettuce, tomatoes and radishes and spoon over the chilli mayo.
- Add salt and pepper, roll up and serve hot.
Nutrition Facts : Calories 1169.9, Fat 51.4, SaturatedFat 8.1, Cholesterol 169.4, Sodium 1654.6, Carbohydrate 108.6, Fiber 6, Sugar 15.5, Protein 69.1
GRILLED CHICKEN WRAP
These grilled chicken wraps are perfect for a quick summer lunch! They're packed with flavor, really easy and quick to make, and perfect for packed lunches and picnics.
Provided by Diana
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.
- Heat oil in a pan, or a grill pan, or preheat your outdoor grill.
- Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (75°C).
- Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.
- Cut the chicken up, and assemble the wrap.
- To assemble, on a tortilla bread, layer lettuce leaves, followed by chicken, shredded cheese, and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.
Nutrition Facts : Calories 618 kcal, Carbohydrate 41 g, Protein 41 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 112 mg, Sodium 1209 mg, Fiber 10 g, Sugar 17 g, ServingSize 1 serving
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Skewer with wooden sticks.
GRILLED CHICKEN WRAP WITH CHIPOTLE MAYO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast.
- For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well.
- For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve.
SWEET CHILLI MAYONNAISE
This is so quick and easy to make. The sweet chilli sauce addsflavour and a very subtle kick to your ordinary mayonaise. I used Hellmans Mayo and Blue Dragon Asian Sweet Chilli Sauce to serve with potatoes bbqed in foil. It's also great with fries or wedges. This is from Asda magazine (British supermarket).
Provided by -Sylvie-
Categories Very Low Carbs
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Mix both ingredients together and serve straight away.
- Great with potatoe chips or wedges.
Nutrition Facts : Calories 127.7, Fat 10.3, SaturatedFat 1.6, Cholesterol 8.5, Sodium 283.8, Carbohydrate 8.8, Fiber 0.3, Sugar 2.1, Protein 0.8
GRILLED CHICKEN WRAPS
Make and share this Grilled Chicken Wraps recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 35m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium high heat.
- Copmbine mayo, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt,and lemon juice in a small bowl, stirring well.
- Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl and toss.
- Sprinkle chicken with 1/2 teaspoon black pepper, and 1/8 teaspoon salt.
- Place chicken on a grill raack coated with cooking spray, and grill 6 minutes, on each side or until done.
- Cool, and shred chicken.
- Combine chicken and mayo mixture in medium bowl, and toss to coat.
- Place 1 flatbread on each of 4 plates, and divide chicken mixture evenly among flatbreads.
- Top each with 1/4 cup cabbage mixture, and 1 pickle, and roll up,.
- Cut each wrap in half diagonally.
Nutrition Facts : Calories 278.1, Fat 17.9, SaturatedFat 3.8, Cholesterol 62.5, Sodium 944.1, Carbohydrate 10.7, Fiber 1.5, Sugar 3.3, Protein 18.9
GRILLED CHICKEN TZATZIKI WRAP
This delicious wrap is a slightly modified version from styleathome.com. For the best flavor it requires a marinade time of 2 hours minimum, which is not included in the prep time.
Provided by PanNan
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To prepare chicken marinade, whisk all marinade ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
- Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
- Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
- Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 12 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.
CHILLI CHICKEN WRAPS
It's a wrap! A speedy supper with plenty of spice that's low in calories - the perfect midweek meal
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
- Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
- Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins
Nutrition Facts : Calories 477 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
GRILLED LEMON CHICKEN
Good tasting marinade for chicken. Quick and easy.
Provided by KRCTLC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
- Preheat grill for high heat.
- Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g
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Cuisine AmericanTotal Time 55 minsCategory EntreeCalories 216 per serving
- Pat chicken dry and pound chicken if some parts are too thick. Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minute
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- Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
- Using 4 bamboo skewers (you can soak these in water first to prevent burning), skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
- While the chicken marinates, prep the garlic sauce by adding all the ingredients to a medium-size bowl, and whisking together until completely smooth and creamy; set aside, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in the fridge to use for other sandwiches, or as a tasty condiment.)
- When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
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