Marinated Grilled Chicken Breasts 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.

MARINATED GRILLED CHICKEN BREAST

Steps:

• The best part about this recipe is the flavors go with just about anything else you want to serve, including grilled garden vegetables, leafy salads or more substantial sides, such as potato or pasta salad.
• To save time, you can double or triple this recipe to pull together quick lunches or dinners throughout the week.
• Add the marinade ingredients to a large glass bowl and whisk to combine.
• Add chicken breasts to a 1-gallon sealable freezer bag and pour marinade mixture over top.
• Seal bag and turn to coat breasts thoroughly.
• Place the bag in a bowl and set in the refrigerator for 1 to 3 hours.
• Turn the bag a couple of times to evenly distribute the marinade.
• Remove chicken from the refrigerator and discard marinade.
• Grill breasts over medium direct heat, turning once, for 10 - 12 minutes total. Remove from heat and let sit for 5 minutes before serving.

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.

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.

PERFECT GRILLED CHICKEN

Steps:

• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

MARINATED GRILLED CHICKEN

Steps:

• Heat grill to medium heat.
• Pour dressing over chicken in shallow dish; turn to coat both sides of breasts. Refrigerate 5 min.
• Remove chicken from dressing; discard dressing.
• Grill chicken 5 to 7 min. on each side or until done (165°F).

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 BUTTERMILK RANCH MARINATED CHICKEN BREAST

Steps:

• Wash and dry the chicken breasts and set aside.
• In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
• Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
• Preheat grill and when well heated, reduce to low.
• Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH

Steps:

• To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
• Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
• To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
• When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
• Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

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!

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.

SIMPLE MARINATED CHICKEN BREASTS

Steps:

• In a bowl, combine the first seven ingredients; remove 3/4 cup for basting; cover and refrigerate. In a large resealable plastic bag, place the chicken and remaining marinade. Seal bag and turn to coat, refrigerate for 4 hours or overnight., Drain and discard marinade. Grill chicken covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times.

MARINATED GRILLED CHICKEN SANDWICH RECIPE

Steps:

• Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
• Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
• If you want, you can toast your buns on the grill.
• Top with your favorite toppings.