LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
- Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.
- In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
- Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
ROSEMARY-LEMON CHICKEN THIGHS
A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. -Jennifer Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan., Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan., Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.
Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 279mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
CRAN-ROSEMARY GRILLED CHICKEN THIGHS
I had a bottle of Mike's Hard Cranberry Lemonade that got opened but didn't get drunk so I got creative with this marinade. The tang of the cranberry complemented the rosemary beautifully and the sugar in the drink made for a beautiful color on the skin. The slow cooking will draw a lot of grease out of the meat and the skin -- leaving you with meat that is juicy without being fatty. Prep time does not include marinating time.
Provided by 3KillerBs
Categories Chicken Thigh & Leg
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix the drink with the rosemary in a large, plastic, zipper bag.
- When it stops fizzing add the chicken thighs.
- Marinate for at least 3 hours.
- Grill skin side up over very low heat for about 15 minutes.
- Turn over and continue grilling -- turning every 5 minutes -- for another 15-20 minutes, or until done.
- Note -- the sugar in the hard cranberry lemonade will make the chicken easy to burn. Keep heat low, do not close the lid, and avoid flare-ups as far as possible (though, of course, no grilled food tastes quite right unless its gotten a little lick of flame).
Nutrition Facts : Calories 199.2, Fat 14.4, SaturatedFat 4.1, Cholesterol 79, Sodium 71.6, Carbohydrate 0.2, Fiber 0.1, Protein 16.2
FRESH ROSEMARY CHICKEN THIGHS
Quick, tasty rosemary chicken thighs.
Provided by Arlene Tallman
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
- Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg
ROSEMARY CHICKEN
A simple dish you prepare on the grill. I found the recipe on the label of a package of fresh chicken thighs. But I'm sure this will taste just as good using any type of bone-in chicken (and you can probably cook this in the oven as well). Goes well with potatoes and a fresh spinach salad.
Provided by anovamom
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat.
- Pierce chicken pieces with a fork and dip both sides into oil.
- Coat completely with mixture of dry seasonings.
- Sprinkle with additional paprika.
- Grill for about 15 minutes or until a fork can be easily inserted and removed and the juices run clear.
Nutrition Facts : Calories 547.9, Fat 41.8, SaturatedFat 11, Cholesterol 191, Sodium 174.2, Carbohydrate 1.7, Fiber 1, Sugar 0.1, Protein 39.5
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