Marinated Grilled Chicken Breasts With Zippy Chunky Salad And Garlic Dill Fries Food

GRILLED CHICKEN BREAST

Steps:

• Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
• In a large ziptop bag, combine the marinade ingredients, then add the chicken.
• Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
• When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
• Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
• Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
• Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

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).

EASY GRILLED CHICKEN WITH CITRUS MARINADE

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.

CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

GRILLED CHICKEN WITH AN ALL-PURPOSE MARINADE

Steps:

• Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

MARINATED GRILLED CHICKEN BREASTS

Steps:

• Combine the oil, wine, ginger, coriander, cumin, mustard and pepper. Blend well.
• Put chicken breasts in a glass or ceramic baking dish. Pour 1 1/4 cup of the marinade over them, making sure all the pieces are coated. Marinate at room temperature for 2 hours, turning the chicken pieces a few times to coat well. Refrigerate the remaining marinade.
• Remove the chicken from the marinade and discard what's left in the dish. Grill the chicken over medium heat, basting with the reserved marinade, until cooked through, 4 to 6 minutes.
• Spread the salsa on a serving platter and arrange the chicken on top. Decorate with sprigs of cilantro.

GRILLED CHICKEN WITH YOGURT MARINADE

Steps:

• In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
• Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
• If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
• Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

MARINATED GRILLED CHICKEN BREASTS WITH ZIPPY CHUNKY SALAD AND GARLIC DILL FRIES

Steps:

• Preheat the oven according to the package directions for the fries. Spread the fries out in a single layer on a rimmed cookie sheet. Place in the oven when it comes up to temp.
• Heat an outdoor grill or grill pan on high.
• In a shallow dish, combine the chicken with the EVOO, lemon juice, oregano, three fourths of the chopped garlic, salt, and pepper. Toss to coat evenly and marinate for 5 minutes.
• In a salad bowl, combine the cucumbers, red and green bell peppers, onions, radishes, and romaine. To make the zippy dressing, in a small bowl combine the yogurt, lemon zest, red wine vinegar, parsley, salt, and pepper. Pour the dressing over the salad and toss together.
• Transfer the marinated chicken to the grill and cook for 6 minutes on each side. Remove from the heat and let rest for 2 to 3 minutes.
• A minute or two before the fries are finished cooking, combine in a small bowl or sauce pot the butter, dill, the remaining fourth of the chopped garlic, and some salt and pepper. Melt over low heat or in the microwave. Once the fries are done and very crisp, transfer to a large shallow bowl, drizzle with the melted garlic-dill butter, and toss to coat the fries evenly. Have a taste to check if they need more salt or pepper.
• Serve the chicken with some of the chunky salad and the garlic-dill fries.