GRILLED CHICKEN WITH ORANGE GREMOLATA
Weight Watcher's New Complete Cookbook - 4 PointsPlus per serving Gremolata is an Italian condiment that usually consists of parsley, garlic, lemon zest and olive oil. It can be sprinkled on almost any meat, fish or poultry for a burst of flavor. Don't use the nutrition facts listed by this web site. It includes the chicken skin which you will be removing and discarding after cooking the chicken. If you leave the skin on the points plus value with be much higher.
Provided by Dreamer in Ontario
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray.
- Preheat grill to medium or prepare medium fire using direct method.
- In the meantime make the gremolita by mixing together parsley, zest, garlic, oil and cumin in small bowl.
- Reserve 3 tbsp of gremolata in cup.
- Gently loosen skin on chicken and spread remaining gremolata on meat under skin.
- Place chicken, skin side down, on cooler portion of grill and cover.
- Turn every 10 minutes, until cooked through (about 30 minutes).
- Remove skin from chicken.
- Place chicken on platter and sprinkle with reserved gremolata.
ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h30m
Yield 6 servings (12 skewers)
Number Of Ingredients 11
Steps:
- For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
- For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
- To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
- Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.
PORK CHOPS WITH GREMOLATA
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
- Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
- Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.
- Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata.
GRILLED CHICKEN WITH GREMOLATA AND ARUGULA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
- Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
- Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.
ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER
Steps:
- Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
- Preheat the oven to 325 degrees F.
- Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
- Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
- When chicken is done, remove from oven and let rest for 10 minutes.
- Gremolata Butter:
- Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
- Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
- Serve chicken and vegetables with a spoonful of gremolata butter on top.
- Combine all ingredients thoroughly
PAN-GRILLED CHICKEN WITH GREMOLATA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
- While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
- Slice the breasts, against the grain and serve with the gremolata.
GRILLED PORK CHOPS WITH ROSEMARY GREMOLATA
You can skewer four halved and pitted fresh apricots, or two quartered and pitted peaches, in place of the figs (two pieces on each skewer).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Strip 4 rosemary sprigs of needles except for tops, reserving 1/4 cup needles. Thread 3 fig halves onto each rosemary skewer. Press 2 garlic cloves and needles from one of 4 remaining rosemary sprigs into each pork chop. Place pork on a baking sheet and cover with plastic wrap; let stand at room temperature 30 minutes.
- Heat grill for direct heat (or a grill pan over high). Generously season pork on both sides with salt and pepper, keeping rosemary and garlic pressed into flesh. Brush grates with oil. Grill chops until marked on both sides, about 2 minutes a side. Reduce heat to low, cover grill (or tent with foil, if using a grill pan), and continue cooking until a thermometer inserted into thickest parts of pork (without touching bone) registers 140 degrees, 7 to 10 minutes more. Transfer to a platter and drizzle with 1 tablespoon orange juice. Let rest 15 minutes.
- Meanwhile, using a mortar and pestle or food processor, combine reserved rosemary needles with orange zest, remaining 1 tablespoon orange juice, almonds, and oil to form a chunky sauce. Season with salt and pepper.
- Serve pork with fig skewers, potatoes, and rosemary gremolata.
GRILLED ORANGE CHICKEN THIGHS
This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. -Leah Harvath, Heber City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 277 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 256mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 21g protein.
ORANGE BBQ CHICKEN WITH GRILLED VEGETABLES
From Kraft Foods. I love citrus and chicken together! I like to double the sauce and use half as a quick marinade!
Provided by SarahBeth
Categories Chicken
Time 50m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium heat.
- Mix barbecue sauce, orange zest and juice until well blended; set aside.
- Grill chicken 6 min., turning over after 3 minute Brush with barbecue sauce mixture.
- Add vegetables to grill.
- Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.
CHRIS' GRILLED ORANGE CHICKEN
This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.
Provided by CLHARTMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
- Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
- Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g
ORANGE-MUSTARD GRILLED CHICKEN
Writes Paula Marchesi of Lenhartsville, Pennsylvania, "We love grilling out...and this is one of our favorite recipes. The ginger, orange and mustard flavors make a tantalizing sauce for moist chicken."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 45 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 153 calories, Fat 2g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 402mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
ORANGE-MUSTARD GRILLED CHICKEN
Make and share this Orange-Mustard Grilled Chicken recipe from Food.com.
Provided by Becca Bricker
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients; mix well. Pour 3/4 C of the mixture into a large resealable bag; add the chicken. Seal bag and turn to coat. Refrigerate for 45 minutes. Also refrigerate remaining marinade for basting.
- Coat grill rack with non-stick spray then start the grill. Drain and discard marinade from chicken. Grill chicken over medium heat 5-6 minutes per side or until juices run clear, basting with remaining marinade.
ROASTED GREMOLATA CHICKEN
Steps:
- Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
- Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
- Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
- Top chicken with gremolata and serve.
GRILLED ORANGE SESAME CHICKEN AND VEGETABLES
Make and share this Grilled Orange Sesame Chicken and Vegetables recipe from Food.com.
Provided by mielhollinger
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut 1 orange into wedges (peel intact); set aside.
- Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
- Add lemon juice, vinegar, pepper, and mustard; whisk.
- Slowly whisk in sesame oil; set aside.
- Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
- Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
- Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
- Heat a grill or grill pan until very hot.
- Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
- Grill vegetables and reserved orange wedges until tender.
- Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
- Grill until browned on both sides and cooked through.
- Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
- Serve with remaining reserved vinaigrette.
Nutrition Facts : Calories 274.1, Fat 9.7, SaturatedFat 1.7, Cholesterol 75.5, Sodium 768, Carbohydrate 18.5, Fiber 6, Sugar 11.3, Protein 31
GRILLED ORANGE CHICKEN BREASTS
This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.
Provided by Chef Buggsy Mate
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
- Add the chicken then turn to coat well.
- Seal and refrigerate 1-2 hours.
- Drain and discard marinade.
- Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.
Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6
ORANGE-BBQ CHICKEN WITH GRILLED VEGETABLES
Try our tasty Orange-BBQ Chicken with Grilled Vegetables. Citrus brings a bright, refreshing tang to our Orange-BBQ Chicken with Grilled Vegetables.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix barbecue sauce, zest and juice until blended.
- Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
- Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.
Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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