Chicken Marinated In Garlic Oil Recipes

Steps:

• Rub the chicken inside and out with the minced garlic.
• Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped.
• Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour.
• Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375°.
• In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time.
• Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done.
• Place the chicken on a carving board and cut into serving pieces.

Steps:

• Place chicken breasts in a large ziploc bag.
• Mix first five ingredients together and pour over chicken.
• Marinate at least one hour, longer if possible.
• Cook chicken as desired.
• I prefer to grill mine.
• This is wonderful served on a caesar salad.

Steps:

• In a large zip-top plastic bag, combine garlic oil and cloves, lemons, parsley, and chicken. Shake to coat and let sit at room temperature 30 minutes (or refrigerate, up to overnight).
• Preheat oven to 450 degrees. Transfer garlic cloves, lemons, and chicken to a roasting pan or rimmed baking sheet. Season chicken with salt and pepper and roast until skin is golden and chicken is cooked through, 30 to 35 minutes.

Steps:

• For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.
• For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
• For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste.

Steps:

• For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

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.

Steps:

• Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
• Add the olive oil and wine (or apple juice)
• Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
• Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
• About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
• Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
• I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).

Steps:

• Mix together vinaigrette ingredients: In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.
• Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes wrapped in foil to keep warm. Raise grill to high; lightly oil grates.
• Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
• Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover chicken with foil to keep warm.
• Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with 2TBS Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

Steps:

• Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
• Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
• Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
• Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.

Steps:

• In a skillet, toast peppercorns, cumin, coriander and cinnamon over medium heat, stirring, until fragrant, about 1 minute.
• Finely grind in small food processor.
• Add garlic and 2 teaspoons salt; pulse until paste forms.
• Transfer to a large bowl.
• Add the onion, zest, juice, oil and parsley.
• Add chicken quarters; turn to coat.
• Cover, refrigerate 8 hours or overnight.
• Prepare outdoor grill with medium hot coals.
• Remove chicken from bowl; scrape off excess marinade.
• Sprinkle chicken with remaining salt.
• Grill, turning 20 to 25 minutes, or until cooked through.

Steps:

• Combine ingredients, except for the chicken breasts, in small saucepan and simmer for 5 minutes and cool.
• Pour over the chicken breasts and marinate for 3 hours in the refrigerator.
• Grill chicken until done.

Steps:

• Combine marinade ingredients.
• Place in glass bowl or dish that will hold chicken in single layer.
• Add chicken; let marinate a minimum of 4 hours, turning occasionally.
• May be left in fridge, covered overnight.
• Remove chicken from marinade.
• Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through.

Steps:

• In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
• Preheat an outdoor grill for medium high heat and lightly oil the grate.
• Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.