GARLIC-ROSEMARY GRILLED CHICKEN
Serve this grilled chicken marinated with garlic-rosemary mixture - a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : Calories 270, Carbohydrate 2 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
GRILLED ROSEMARY-GARLIC CHICKEN
These grilled rosemary-garlic chicken thighs rely on a quick and simple lemon marinade and a quick turn on the grill for their robust flavor and tender juiciness. Simple enough for weeknights. Special enough for dinner parties.
Provided by John Whalen III
Categories Mains
Time 1h30m
Number Of Ingredients 11
Steps:
- Cut the lemon in half. Juice half the lemon and cut the remaining half into wedges. In a large resealable plastic bag, combine the lemon juice, Dijon mustard, the leaves from the 2 rosemary sprigs, garlic, and 4 tablespoons (60 ml) olive oil. Seal the bag and firmly mix with your hands. Add the chicken, reseal, and let rest at room temperature for 1 hour.
- Heat your gas or charcoal grill to medium-high heat and let it get nice and hot to the tune of 400°F (204°C). (If using charcoal, the coals should be lightly covered with ash.)
- Add the sprig of rosemary and the remaining 1/2 cup (118 ml) olive oil to a small saucepan and place over medium-high heat. Bring to a simmer and then immediately remove from heat. Discard the sprig of rosemary and pour the oil into a small bowl.
- When the grill is ready, remove the chicken from the bag and discard the marinade. Season the chicken with the salt and pepper. Place the chicken thighs on the grill, skin side down, and cook for about 9 minutes. Flip and cook until the chicken thighs are cooked through and register 165°F (74°C), 4 to 5 more minutes.
- Remove the chicken thighs from the grill and place them on a large cutting board. Let rest for 5 to 10 minutes.
- While the chicken rests, mix the balsamic vinegar and red pepper flakes into the rosemary oil. Season with pepper and salt. Drizzle over the arugula and gently toss. Divvy the arugula among plates and arrange 2 chicken thighs on each arugula salad and garnish with lemon wedges. Originally published June 10, 2016.☞TESTER TIP: If you're uncorking a bottle of wine to go with this, opt for pinot noir or Chianti. You won't be disappointed.
Nutrition Facts : ServingSize 1 portion, Calories 846 kcal, Carbohydrate 5 g, Protein 53 g, Fat 67 g, SaturatedFat 16 g, TransFat 0.3 g, Cholesterol 315 mg, Sodium 340 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 45 g
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
ROSEMARY GARLIC GRILLED CHICKEN
Rosemary Garlic Grilled Chicken is a tender and delicious whole chicken recipe that is perfect for a family dinner and tasty enough to serve for company. A simple brine keeps the chicken moist and juicy while it cooks.
Provided by Milisa
Categories Chicken
Time 2h10m
Number Of Ingredients 13
Steps:
- Mix warm water with kosher salt until salt is dissolved.
- Place chicken in a large bowl and cover with salt water. Add rosemary sprigs, lemon, garlic and peppercorns. Cover and refrigerate 1- 4 hours.
- Drain chicken and discard brine.
- Pat chicken dry with paper towels and place on a baking sheet.
- Prepare a grill fire to about 350 ° with hickory wood for smoke flavor.
- Mix melted butter with olive oil, ground rosemary, garlic, salt and pepper.
- Use an injector to inject her butter down into the breast and thigh meat.
- Use remaining butter mixture to inject under the skin.
- Place chicken on the grill, breast side up over indirect heat. Close the grill and cook for one hour or until internal temperature reaches 165°. Check near the bone in the thick part of the thigh.
- Remove from grill and allow to rest 15 minutes before slicing.
Nutrition Facts : Calories 536 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 745 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
ROSEMARY BRICKED GRILLED CHICKEN
Steps:
- Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.
LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
LEMON-ROSEMARY GRILLED CHICKEN
Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine lemon juice, oil, rosemary, and garlic.
- Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
- Remove wing tips from split broilers; trim off excess fat and excess skin.
- Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
- Place chicken in dish with marinade, turning to coat.
- Cover and let stand at room temperature for 30 minutes.
- Remove chicken from marinade; drain, reserving marinade.
- Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
- Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
- Turn chicken over; cook for 10-15 minutes more or until golden brown.
- Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
- Season to taste with salt and pepper.
- Cut into serving size pieces and serve.
GRILLED ROSEMARY CHICKEN
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Provided by Kevin West
Categories Chicken Garlic Tomato Fourth of July Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Rosemary Grill Grill/Barbecue Healthy Paprika Advance Prep Required Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
- Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
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!
GARLIC-AND-ROSEMARY GRILLED CHICKEN WITH SCALLIONS
Provided by Carlo Mirarchi
Categories Chicken Kid-Friendly Dinner Grill/Barbecue Bon Appétit Brooklyn New York Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.
- Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35-40 minutes (aromatics will be thoroughly charred).
- Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10-15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.
- Meanwhile, toss remaining bunch of scallions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.
- Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.
ROSEMARY-LEMON GRILLED CHICKEN
Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. -Debbie Carter, Kingsburg, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 324 calories, Fat 19g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.
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