Grilled Herb Chicken Recipes

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Steps:

• 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
• 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
• 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.

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:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Mix all ingredients except chicken in small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°.

Steps:

• Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
• Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.

Steps:

• COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
• ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
• PREHEAT grill or broiler.
• GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.

Steps:

• Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

Steps:

• Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
• Meanwhile, chop cilantro; combine with serrano, scallions, lime zest and juice, and oil. Season with salt.
• Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
• Uncover grill; transfer chicken to direct heat. Brush dressing over chicken as pieces come off the grill.

Steps:

• Place all ingredients into a jar, close tightly, shake well.
• Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
• Grill til chicken is done.
• You can salt and pepper chicken just before grilling if you prefer.