GRILLED CHICKEN TENDERS
Grilled chicken tenders that are moist and juicy every time! The secret is a fast, flavorful marinade. Ready in minutes and perfect for healthy dinners and meal prep.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- In a small bowl or larger liquid measuring cup, whisk together the water, soy sauce, vinegar, honey, pepper, and salt. Transfer mixture to a 1-gallon ziptop bag (or if you prefer to marinate the chicken directly in the bowl, whisk the ingredients together in a mixing bowl just large enough to hold the chicken snugly so that it is well submerged).
- Add the chicken to the bag and seal, gently pressing out as much air from the bag as possible. Turn and "squish" the bag so that the chicken is evenly distributed and all of the pieces are coated. Place the bag in a shallow dish to catch any accidental drips then place in the refrigerator to marinate. (If you are using a bowl, add the chicken to the bowl, toss to coat in the marinade, then cover the bowl and place in the refrigerator). Marinate the chicken in the refrigerator for 30 minutes or up to 8 hours.
- When ready to grill, remove the chicken from the refrigerator. Preheat an outdoor grill or indoor grill pan to medium heat (about 375 degrees F). Oil the grill, then place the chicken tenders on the grill in a single layer without overlapping them, shaking off any excess marinade (discard the bag and remaining marinade). Cook for 3 to 4 minutes on each side, until the juices run clear and the chicken reaches an internal temperature of 165 degrees F on an instant read thermometer.
- Transfer the chicken tenders to a plate or cutting board. Cover with foil and let rest for 2 to 3 minutes to allow the juices to reincorporate.
Nutrition Facts : ServingSize 1 (of 3), Calories 202 kcal, Carbohydrate 7 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Fiber 1 g, Sugar 6 g
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
MARINATED CHICKEN BREASTS
For a healthy dinner tonight, try these Marinated Chicken Breasts from Food Network Kitchen. An herbaceous marinade infuses the meat with high-impact flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
KRYSTAL'S PERFECT MARINADE FOR BBQ OR GRILLED CHICKEN
My sister was kind enough to share this wonderful marinade. It tastes better than just teriyaki sauce. This marinade sauce is awesome. The perfect marinade. To use the marinade, pierce up to 4 pounds of chicken pieces all over with a fork and marinade 2 hours before cooking as desired.
Provided by Tateyama
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 7
Number Of Ingredients 8
Steps:
- Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 21.1 g, Fat 11.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 1087.7 mg, Sugar 18.6 g
GRILLED CHICKEN TENDERS
Steps:
- Pat the chicken tenders dry to remove any excess liquid. Place the chicken in a large bowl. Add the olive oil, lemon juice, thyme, paprika, garlic powder, salt and pepper and stir to combine evenly. Marinate for 30 minutes or up to 8 hours.
- When ready to grill, preheat the grill or grill pan to medium heat. Place the chicken tenders on the grill, being careful not to overlap them. Cook for 3-4 minutes on each side, until the juices run clear.
- Remove the chicken tenders from the grill and allow the chicken to rest for a couple minutes before serving.
Nutrition Facts : Calories 228 kcal, Carbohydrate 1 g, Protein 24 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 423 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TENDER MARINATED CHICKEN BREASTS
I've tried other marinades for chicken, but this one is the best. It makes the meat so tender, and the flavor is great. -Nonie Covey Omaha, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish; add chicken. Seal the bag and turn to coat. Refrigerate overnight., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 234 calories, Fat 7g fat (1g saturated fat), Cholesterol 99mg cholesterol, Sodium 517mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
MARINATED AND GRILLED SUNSHINE CHICKEN TENDERS
I serve these often in the summer. they are teh perfect combo of Savory and sweet and kids really love them. They are alot healthier than breaded chicken tenders
Provided by GingerlyJ
Categories Chicken Breast
Time 1h35m
Yield 14 strips, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add everything but chicken together in a ziploc bag.
- add chicken and marinate in fridge for 1-24 hours.
- Put chicken on grill and grill 15 minutes on side one and ten on the other side brushing occasionally with additional marinade.
Nutrition Facts : Calories 692, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 1589.9, Carbohydrate 145.4, Fiber 2.7, Sugar 132, Protein 3.2
MARINATED GRILLED TERIYAKI CHICKEN
Rich and tender chicken thighs are soaked in a savory, sweet and tangy teriyaki marinade then cooked over a gas grill to achieve the perfect char. It's an easy recipe even the pickiest eaters will love!
Provided by Jaclyn
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
- Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
- Transfer to refrigerator and let marinade 1 - 8 hours.
- Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
- Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
- While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
- Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
- Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.
Nutrition Facts : Calories 250 kcal, Carbohydrate 12 g, Protein 31 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 154 mg, Sodium 732 mg, Sugar 10 g, ServingSize 1 serving
GRILLED CHICKEN MARINADE
This grilled chicken marinade will make dry, bland and boring chicken a memory of the past and is destined to become your favorite go-to marinade! It's savory, tangy, slightly sweet, with layers of complex flavor due to a few key seasonings. It's stand-alone scrumptious or fabulous in salads, sandwiches or wraps. Best of all, this grilled chicken marinade is made with pantry friendly ingredients of soy sauce, balsamic vinegar, lemon juice, honey, Dijon mustard, and seasonings so you can create effortlessly flavorful chicken in minutes. Come dinner time, just cook the chicken (grill, oven and stove methods included) and serve with your favorite sides like roasted potatoes, fruit salad.
Provided by Jen
Categories Main Course
Time 21m
Number Of Ingredients 10
Steps:
- Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken to the marinade and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
- When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.
GRILLED TANDOORI CHICKEN
Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 1h
Number Of Ingredients 21
Steps:
- Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
- Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
- To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
- Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.
Nutrition Facts : Calories 511 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1269 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
GRILLED MARINATED CHICKEN
We enjoyed this chicken -- the recipe calls for marinating the chicken for 30-60 minutes, but I ran out of time, so mine was marinated for maybe 10/15 minutes but still was great. Recipe source: local newspaper which was adapted from Soaked, Slathered, and Seasoned by Elizabeth Karmel.
Provided by ellie_
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients (orange juice - red pepper flakes) in a bowl (I used a large plastic measuring cup) and then whisk in the olive oil and herbs.
- Pat chicken dry and place in a large zip lock bag or marinating bowl and add 1 3/4 cups marinade, turn to coat. Place in fridge for 30-60 minutes.
- Prepare grill.
- Remove chicken from marinade and place chicken on grill, bone side down, cover turning chicken occasionally. Grill covered until chicken is done (30 minutes).
- Remove from the grill and drizzle chicken with remaining marinade and let rest for 10 minutes before serving.
Nutrition Facts : Calories 544.9, Fat 42.5, SaturatedFat 9.5, Cholesterol 120.8, Sodium 503.4, Carbohydrate 13.1, Fiber 4.1, Sugar 4.3, Protein 31.3
THE BEST CHICKEN MARINADE (+VIDEO)
This really is the best grilled chicken marinade! It's easy to prepare and makes any chicken taste like restaurant-quality chicken. So good!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Combine all marinade ingredients and whisk together well.
- Put chicken tenders into a lidded container or tiptop bag and pour marinade over top of chicken.
- Make sure all the chicken is coated, then snap on the lid or zip the top closed.
- Pop it into the refrigerator for at least 4 hours or overnight.
- When chicken is ready, soak the wooden skewers in water for at least a half an hour (so they don't burn on the grill). Obviously you can skip this step if using metal skewers.
- Once skewers have soaked, begin threading chicken onto skewers.
- Preheat grill to medium high heat (about 350F). Place skewers on clean grill.
- Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).
- It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don't try flipping using the skewer itself.
- Allow to cool for a couple of minutes before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 5 g, Protein 35 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 1907 mg, Sugar 1 g, ServingSize 1 serving
SOUTHERN MARINATED FRIED CHICKEN
Provided by Food Network
Time P1DT1h15m
Yield 8 servings
Number Of Ingredients 52
Steps:
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
- Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
- Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
- Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
- Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
- Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
- Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
- Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
- Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.
ABSOLUTELY PERFECT CHICKEN MARINADE
This absolutely perfect chicken marinade will make your chicken so tender and juicy you will be amazed!! This will be the one recipe that you use on repeat all summer!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Combine all ingredients into a gallon sized bag. Add chicken and marinate for at least 1 hour or overnight. Remove chicken from marinade and discard.
Nutrition Facts : Calories 172 kcal, Carbohydrate 2 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 374 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HEALTHY MARINADE FOR CHICKEN - 5 RECIPES
Say no to boring chicken with these 5 Healthy Chicken Marinades! Made with minimal ingredients, paleo, keto and Whole30 - they're perfect for meal prepping.
Provided by The Clean Eating Couple
Categories Main Course
Time 1h
Number Of Ingredients 30
Steps:
- In separate bowls, whisk together marinades. Pour into individual ziploc bags. Place 1 large chicken breast (about 6-8oz chicken) with each marinade. Carefully try to squeeze out air from the bag.
- If cooking immediately: Allow the chicken a minimum of 30 minutes to marinate (overnight is best for maximum flavor). Preheat oven to 425 + prepare a lined baking sheet. Lay chicken on the sheet side by side. Bake for 20 minutes. Allow chicken to rest for 5 minutes + store in containers with veggies/side for meal prepping
- If grilling: Allow the chicken a minimum of 30 minutes to marinate (overnight is best for maximum flavor). Heat grill over medium high heat (about 400 degrees). Cook chicken for about 7-8 minutes on each side. Transfer to a plate, allow the chicken to rest for 5 minutes + store in containers with veggies/side for meal prepping.
- If freezing: Transfer the individual bags to the freezer. Lay flat in freezer. To defrost, remove from freezer 24 hours in advance + place in refrigerator. Allow to defrost + cook per directions above.
Nutrition Facts : ServingSize 6 oz cooked chicken, Calories 308 kcal, Protein 48 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 496 mg, TransFat 1 g, UnsaturatedFat 7 g
MARINATED CHICKEN THIGHS
Marc says, "This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick"
Provided by Marc Forgione
Categories main-dish
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade.
- Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.
- Preheat the grill to medium.
- Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad.
TENDER AND JUICY MARINATED CHICKEN
This is great because its easy, and once the chicken is marinated, very quick. I can pop it in the oven and finish other things while it bakes. This is without a doubt my husbands favorite chicken, he likes it even better than my fried chicken, which is wonderful because its sooo much easier.
Provided by Angie D.
Categories Chicken Breast
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine italian dressing and soy sauce; mix well.
- Pour marinade into a gallon sized resealable plastic bag; add chicken.
- Marinate for at least 4 hours or overnight, turning several times (can be marinated up to 36 hours).
- Place chicken in a shallow baking dish (I use a cookie sheet covered with foil and sprayed with Pam).
- Sprinkle chicken liberally with onion powder and garlic powder.
- Sprinkle with salt, to taste.
- Bake for 45-60 minutes at 350 degrees, or until juices run clear.
MARINATED GRILLED CHICKEN
This recipe uses a very economical piece of meat and raises it to new heights courtesy of seasoning and smoke! Another recipe I cook on the grill....love to cook outdoors!! Add your favorite barbecue sauce during the last 10 minutes of cooking if you want to....I like a great white sauce myself! Prep time does not include the 24 hour marinating time!
Provided by breezermom
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash the garlic with salt in a small bowl using a fork -- if easier, use a garlic press to mince the garlic. Stir in the remaining ingredients, except for the chicken. Mix well and pour over the chicken in a large ziplock bag or container. Cover and refrigerate for 24 hours.
- Grill the chicken over low coals for 45 minutes or until done. Turn and baste with the marinade frequently.
- If you want to, add barbecue sauce during the last 10 minutes -- I like to use white barbecue sauce with this recipe, but only add a bit in the last 5 minutes, serving the rest at the table.
Nutrition Facts : Calories 1134.3, Fat 88.8, SaturatedFat 22.5, Cholesterol 325.1, Sodium 322.7, Carbohydrate 3.1, Fiber 0.3, Sugar 1, Protein 76.6
MARINATED GRILLED CHICKEN
Make and share this Marinated Grilled Chicken recipe from Food.com.
Provided by peppermintkitty
Categories Chicken
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in resealable food storage plastic bag.
- Marinate for 3 ½ hours or overnight.
- Remove chicken from marinade and discard marinade.
- Grill chicken over medium-hot coals OR broil for 3-5 minutes per side or until chicken in no longer pink in center.
- Serve at once.
Nutrition Facts : Calories 334.4, Fat 11.8, SaturatedFat 1.8, Cholesterol 68.4, Sodium 463.4, Carbohydrate 28.4, Fiber 0.3, Sugar 26.9, Protein 27.6
CHICKEN MARINADE
A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.
Provided by margie12
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.2 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 3633.3 mg, Sugar 11 g
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YOGURT-MARINATED GRILLED CHICKEN RECIPE - TOM MYLAN | …
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5/5 Category Grilling
- In a large resealable plastic bag, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt and 1 teaspoon of pepper. Add the chicken halves and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring the chicken to room temperature before grilling.
- Set up a gas grill for indirect grilling, then heat to 400° and oil the grate. Remove the chicken from the marinade, scraping off any excess; discard the marinade. Season the chicken with salt and pepper. Set the chicken skin side up on the grate over indirect heat. Close the grill and cook, turning once, until the chicken is browned and nearly cooked through, about 25 minutes; use a spray bottle filled with water to stop flare-ups.
- Reduce the heat to moderately low. Flip the chicken and grill it over direct heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 160°, about 15 minutes more. Transfer the chicken to a carving board and let rest for 10 minutes before carving.
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- In a large mixing bowl, add the marinade ingredients and whisk until they're well combined. Add the chicken tenders, and mix until they're well coated in the marinade. Cover with plastic wrap, and marinate in the fridge for at least 30 minutes and up to 8 hours.
- To grill the chicken tenders, place on a preheated grill or grill pan and cook for 3-5 minutes on each side until they're cooked through. Total of 8-10 minutes depending on the size of the chicken tenders.
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- To a large ziptop plastic bag, add all ingredients except cilantro, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
- Add the chicken, discard the bag with the marinade, and grill for about 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
- Garnish chicken with cilantro, optional lime wedges, and serve immediately. Chicken is best fresh but extra will keep airtight in the fridge for up to 5 days.
SIMPLE AMAZING GRILLED CHICKEN MARINADE - THE FOOD CHARLATAN
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5/5 (1)Total Time 4 hrs 35 minsCategory SauceCalories 584 per serving
- Sprinkle with steak seasoning and use your hands to work it into the chicken a little bit.Add the balsamic vinegar, olive oil, 1/4 cup of brown sugar, and lemon juice.Zip it up and shake it a little to make sure everything is coated.Marinate in the fridge for 4 hours, or up to 48 hours. (You can even do as little as 30 minutes, but the longer you marinate the tastier it will be!Strain the chicken through a colander with a small saucepan underneath to catch the marinade.
- Set the marinade aside and place the chicken on a plate or cutting board.Preheat your grill to high heat.
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