GRILLED ITALIAN CHICKEN BREASTS
Make and share this Grilled Italian Chicken Breasts recipe from Food.com.
Provided by MsSally
Categories Chicken Breast
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag.
- Marinate 30 mins to 24 hours.
- Preheat grill to med high.
- Grill breasts for 3 to 4 mins per side or till juices run clear and chicken reached 155 degrees.
- Remove from grill and wrap in foil. Let sit about 5 minutes Chicken will continue to cook to 160.
- You should know your grill. Chicken may take a little longer to cook or it may take less time. The sitting is critical to the chicken staying moist.
- Enjoy.
Nutrition Facts : Calories 342.4, Fat 21.8, SaturatedFat 5.2, Cholesterol 96.8, Sodium 430.3, Carbohydrate 3.4, Sugar 1.8, Protein 31.8
GRILLED ITALIAN CHICKEN
"This moist, tender chicken grills up in just minutes," assured Joyce Pruitt of Jacksonville, Florida. "With only two ingredients, the marinade couldn't be simpler, yet it gives the chicken wonderful flavor. I've shared this recipe many times over the years."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until a thermometer reaches 170°.
Nutrition Facts : Calories 273 calories, Fat 12g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 638mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 36g protein.
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
GRILLED ITALIAN CHICKEN AND VEGGIES
Grill a veggie-rich chicken dinner. A grill basket is the secret helper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.
- Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill "wok"), using slotted spoon; reserve dressing in bowl.
- Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
- Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.
Nutrition Facts : Calories 510, Carbohydrate 12 g, Cholesterol 135 mg, Fat 1, Fiber 2 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 1/2 g
SICILIAN GRILL-ROASTED CHICKEN
How to Make Sicilian Italian Roasted Grilled Chicken
Provided by Judith Fertig
Categories Chicken Garlic Backyard BBQ Dinner Lemon Summer Grill Grill/Barbecue Parsley Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For Mediterranean drizzle:
- garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- For chicken:
- Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
- Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
- Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
- Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.
SIMPLE ITALIAN GRILLED CHICKEN
This is the easiest and fastest way to put grilled chicken on the table quickly. It goes with almost any type of side dish
Provided by TasteTester
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat grill pan with no-stick cooking spray. Heat over medium heat.
- Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
- FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
- FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
GRILLED ITALIAN CHICKEN BREAST FILLETS
Simple but perfect. I love the acid from the lemon juice. Would stand up well to sauce if you so desired, too. Recipe from Sanderson Farms.
Provided by Barenakedchef
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in bowl; return to refrigerator. In a seperate bowl mix together lemon juice, salt, garlic and red pepper; gradually whisk in olive oil. Stir in dried oregano. Pour marinade over chicken to coat. Cover and refrigerate at least one hour, turning chicken occasionally. Preheat grill to medium-hot. Remove chicken from marinade and discard. Grill until tests done.
Nutrition Facts : Calories 165.3, Fat 18.1, SaturatedFat 2.5, Sodium 583.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2
GRILLED ITALIAN LEMON CHICKEN
Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy.
Provided by Smoky Okie
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients and whisk well to make marinade.
- Combine last 4 ingredients and whisk to make chicken seasoning.
- Prepare grill for direct/indirect grilling.
- Season chicken on both sides.
- Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone).
- Remove chicken from heat and cool until cool enough to handle.
- Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.).
- Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other.
- Pour marinade evenly over chicken and let marinade 30 minute.
- Meanwhile, preheat oven (or gas grill) to 375°F, then bake 40 minutes.
- Serve on a platter and spoon half of juices/marinade over the top.
- Remaining juices may be served on the side in ramekins, or bowl to be passed.
- Note: You may substitute Caventer's Greek seasoning for the last 4 ingredients. We do.
Nutrition Facts : Calories 676.7, Fat 41.6, SaturatedFat 10.9, Cholesterol 172.5, Sodium 164.3, Carbohydrate 31.7, Fiber 0.9, Sugar 23.4, Protein 44
GRILLED ITALIAN CHICKEN & VEGETABLES
You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you'd like). Very simple recipe. Allow 1 hour time to marinate chicken. Served over linguini and topped with parmesan cheese. We love this dish.
Provided by HokiesMom
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
- Spray grill racks with non-stick spray and preheat grill to medium heat.
- Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
- Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
- Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
- Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
- Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
- Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
- Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
- Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.
EASY GRILLED CHICKEN
Don't have a lot of time to prepare dinner? Try this recipe for a time saver.
Provided by Rachel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
- Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
- Grill chicken and veggies over medium heat.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 27.4 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 686.5 mg, Sugar 10.3 g
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ITALIAN GRILLED CHICKEN BREASTS - GIMME SOME GRILLING
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Ratings 3Calories 271 per servingCategory Main Course
- Pound your chicken breasts so they are even by placing inside of ziploc bag, getting as much air out and sealing the bag. Then pound the chicken with the flat side of a meat mallet or rolling pin so they are even and about 1/4'' to 1/2'' thick. This will help them grill evenly.
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- Clean and preheat your grill to 350 degrees F after marinating is done. Place chicken breasts on the grill and grill 5 minutes, then flip and grill an additional 5 minutes or until the internal temperature of chicken is 165 degree F.
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