Perfect Grilled Chicken Food

PERFECT GRILLED CHICKEN

Perfect Grilled Chicken image

Provided by Ree Drummond : Food Network

Time 8h50m

Yield 24 servings

Number Of Ingredients 8

Ingredients

2 cups olive oil
6 tablespoons honey
3 heaping tablespoons Dijon mustard
1 tablespoon salt
2 teaspoons ground thyme
2 teaspoons ground oregano
Juice of 12 lemons
24 boneless, skinless chicken breasts

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.

PERFECT CHICKEN

Perfect Chicken image

Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.

Provided by Faith

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups chicken broth
½ cup chopped onion
2 cloves garlic, minced
1 cup white wine
½ cup sliced fresh mushrooms, or more to taste
1 teaspoon dried rosemary
1 teaspoon dried sage
1 cup heavy cream
2 tablespoons butter
½ lemon, juiced
1 tablespoon capers, drained
½ cup cornstarch, or as needed
4 skinless, boneless chicken thighs
2 tablespoons olive oil

Steps:

Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
Preheat oven to 350 degrees F (175 degrees C).
Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 609.8 calories, Carbohydrate 22.3 g, Cholesterol 174.6 mg, Fat 42.5 g, Fiber 0.9 g, Protein 23.5 g, SaturatedFat 20.5 g, Sodium 206.1 mg, Sugar 1.8 g

PERFECT BBQ GRILLED CHICKEN

Perfect BBQ Grilled Chicken image

Say buh-bye to dry and hello to moist, flavorful chicken breasts. What makes them perfect every time, whether grilled or baked? Gotta be the BBQ marinade.

Provided by My Food and Family

Categories Chicken

Time 50m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1/3 cup KRAFT Classic Caesar Dressing
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce

Steps:

Pour dressing over chicken in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Heat grill to medium heat. Place chicken on grill.
Grill 12 to 15 min. or until done (165°F), turning and brushing occasionally with barbecue sauce.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 25 g

GRILLED BUTTERMILK CHICKEN

Grilled Buttermilk Chicken image

A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time P1D

Number Of Ingredients 6

Ingredients

4 cups buttermilk
15 garlic cloves
1 cup fresh rosemary or thyme
Coarse salt and freshly ground pepper
3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breasts on the diagonal)
Safflower oil, for brushing

Steps:

Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.

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