GRILLED BASIL-AND-GARLIC-STUFFED CHICKEN
These delicious chicken breasts are stuffed with basil, garlic and parmesan cheese. Then they're grilled to perfection while basting with a lemon butter sauce. One of my favorite grilled chicken recipes. From Better Homes and Gardens.
Provided by Tee Lee
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat outdoor grill.
- For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
- For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
- Place each chicken piece between 2 pieces of plastic wrap.
- Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
- Remove plastic wrap and spread stuffing on chicken.
- Fold in sides of each chicken breast and roll up, securing with a toothpick.
- Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
- Brush sauce over chicken during the last 10 minutes of grilling.
Nutrition Facts : Calories 216.7, Fat 10.6, SaturatedFat 5.4, Cholesterol 96.3, Sodium 283.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 27.7
GRILLED CHICKEN WITH BASIL DRESSING
Provided by Giada De Laurentiis
Categories main-dish
Time 1h6m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
- Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.
GRILLED GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
- Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
- Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
- Serve 1 bird hot and reserve the other for Days 2 and 3.
- Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.
GRILLED BASIL AND GARLIC STUFFED CHICKEN
This is so easy to make and has a great flavor. One of my husband's favorites. Adapted from BHG The Grilling Book to suit our taste. Great served with wild rice and a salad. Enjoy
Provided by Nimz_
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon melted butter.
- For stuffing, combine butter, parmesan cheese, basil and garlic in a small bowl.
- Set aside.
- Place chicken piece between 2 double layers of plastic wrap.
- Use flat side of a meat mallet to pound chicken into rectangles about 1/8 inch thick.
- Remove plastic warp.
- Spread stuffing on chicken.
- Sprinkle lightly with salt, pepper and ground red pepper to taste.
- Fold in sides of each chicken breast and roll up chicken.
- Secure with wooden toothpicks.
- Grill over medium heat for 20 to 25 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce the last 10 minutes of grilling.
Nutrition Facts : Calories 207.2, Fat 9, SaturatedFat 5.1, Cholesterol 86.6, Sodium 210.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 28.8
GRILLED CHICKEN SANDWICH
Provided by Food Network
Time 1h55m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
- For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
- Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
- For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
- To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).
THE BEST GRILLED CHICKEN
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
- To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
- Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
- Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
- Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
- Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.
BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN
Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.
Provided by Mildred Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g
GRILLED GARLIC HERB CHICKEN SANDWICHES
Grilling up a quick, delicious dinner doesn't get any easier when you start with Market Pantry™ pre-seasoned chicken breasts. Once thawed, they go right onto the hot grate and minutes later you've got garlicky, grilled chicken.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
- Stir Basil Mayo ingredients in small bowl until blended.
- Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 24.7 g, Cholesterol 111.5 mg, Fat 25.8 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 5.7 g, Sodium 618.5 mg, Sugar 1.3 g
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
GRILLED CHICKEN WITH HERBED STUFFING
Grilled chicken breasts tend to be a bit boring so I like to stuff them with a bunch of herbs, breadcrumbs and garlic. I think they taste infinitely better this way and the stuffing helps keep the chicken moist. -Joy McMillan, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet, heat 2 teaspoons butter. Add onion and garlic; cook and stir until tender. Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and thyme. , Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. In a microwave, melt remaining butter; stir in lemon zest., Place chicken on greased grill rack. Grill over medium heat 6-9 minutes on each side or until chicken is no longer pink, brushing occasionally with butter mixture during the last 5 minutes of cooking. Discard toothpicks before serving.
Nutrition Facts :
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