Marinated Grilled Chicken Breast Food

GRILLED CHICKEN MARINADE

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).

MARINATED CHICKEN BREASTS

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.

EXTREMELY EASY MARINATED GRILLED CHICKEN BREASTS

Steps:

• In a shallow dish, combine the first five ingredients.
• Add chicken and toss to coat evenly.
• Marinate for five minutes.
• Grill. (the usual 6-7 minutes per side).
• Remove from heat and let rest for 2-3 minutes.

ARMENIAN HERB MARINADE GRILLED CHICKEN BREASTS

Steps:

• Mix all ingredients together (except meat) and whisk thoroughly.
• Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
• Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
• Drain meat and grill, basting with marinade until meat is cooked through.
• NOTE: This is excellent served leftover, cold on a Caesar salad!

SPICY LIME MARINATED GRILLED CHICKEN BREASTS

Steps:

• Combine all marinade ingredients in a large, resealable plastic bag and add chicken; tightly seal the bag and refrigerate for 1 to 8 hours, turning occasionally.
• Grill over high heat, 4-6 minutes per side (depending on size/thickness of breasts).
• To freeze:.
• Place chicken and marinade in a freezer bag; seal, label and freeze.
• Thaw in fridge overnight and proceed with cooking directions.

GRILLED MARINATED CHICKEN BREASTS

Steps:

• Rinse chicken breasts and pat dry.
• Sprinkle both sides of the breasts with salt, pepper, and garlic powder, using more or less to taste.
• Put chicken in a dish and add about 1/3 cup of the salad dressing, making sure all of the chicken is coated. Cover. A plastic bowl with a lid works well.
• Refrigerate for at least an hour or two.
• Grill over medium direct heat for 8-10 minutes or until juices run clear.
• Remove from grill to a cutting board, cover with foil and allow to sit for 10 minutes.
• Slice breasts on a diagonal crosswise in 1/4 inch slices.
• Toss slices on a shallow serving platter with the remainder of the salad dressing coating all the chicken well. Use more dressing if desired.
• Serve hot or at room temperature.
• Note: To prepare as an appetizer, cube chicken in small chunks, marinate as above, grill 3-5 pieces on small wooden skewers (soaked in water), brush on salad dressing and serve.

GRILLED HERB-MARINATED CHICKEN BREASTS

Steps:

• In non-reactive bowl, combine garlic, lemon juice, olive oil and herbs.
• Put chicken breasts in large zip-lock bag, and pour marinade over chicken.
• Refrigerate chicken in the marinade for 1 to 6 hours.
• Remove chicken from refrigerator 1 hour before grilling.
• Place chicken breasts skin side down on preheated grill.
• Sprinkle with salt and pepper, and grill for about 7 minutes on each side depending on thickness of meat.