Grilledgarlicchicken Recipes

Steps:

• In a medium bowl, combine soup mix and olive oil.
• Add chicken; toss to coat.
• Grill or broil until chicken is thoroughly cooked.

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

Steps:

• Place Chicken breasts in a medium, non reactive bowl.
• Add garlic, salt, pepper, lemon juice and olive oil.
• Turn chicken several times to coat with marinade.
• Cover and marinate 1-2 hours in the refrigerator.
• Prepare a hot fire in a barbecue grill.
• Oil the grill.
• Remove breasts from the marinade, shaking off excess and place on hot grill.
• Cook until lightly browned, about 6 minutes.
• Turn and brush with marinade.
• Grill second side 4-6 minutes or until white throughout but still juicy.

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.

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).

Steps:

• Prepare an outdoor grill for medium heat.
• Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
• Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
• Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
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Steps:

• Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
• Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Steps:

• Place each chicken breast between 2 pieces of plastic wrap.
• Flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces.
• Place in a shallow container.
• Combine next 7 ingredients, mixing well.
• Pour over chicken;cover and chill 1-2 hours.
• Thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade.
• Serve with picante sauce.

Steps:

• Cook the linguine and set aside.
• Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
• Sweat the garlic in the olive oil for a couple minutes.
• Add the chicken breast strips, cook until warm throughout.
• Mix 3 tablespoons of cornstarch into the milk until blended.
• Add the mixture to the skillet and cook for just a minute.
• Put the the linguine into the skillet, over the sauce and chicken.
• Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
• Mix well, toss with grated parmesan and serve.

Steps:

• Mix first seven ingredients.
• Add chicken breasts, turning to coat.
• Cover and let stand at room temperature NO LONGER THEN 30 minutes, turning once.
• Grill over medium heat for 10 minutes (turning once), or until cooked through.

Steps:

• Garlic chicken:.
• Combine garlic, soy sauce, salt and olive oil.
• Marinate the chicken breasts in the garlic oil for 10-20 minutes.
• Grill the chicken breasts for 5-7 minutes on each side (discard unused marinade).
• Take cooked chicken and chill thoroughly.
• Cut chicken into 3/4 inch cubes, set aside and refrigerate.
• Clean and trim spinach, plunge the leaves into rapidly boiling water for 30 seconds.
• Transfer the spinach to ice water and stir gently till the spinach is thoroughly chilled. The spinach should be limp and deep dark green.
• Drain the spinach and wring out all excess water.
• Set aside in refrigerator to continue draining till time to assemble the pizza.
• Braised shallots:.
• Cook shallots, stirring occasionally in olive oil over medium heat till lightly browned on all sides, about 3-4 minutes.
• Reduce heat to low, add thyme, water, salt and pepper and cover.
• Cook over low heat, covered for approximately 1/2 hour, stirring or tossing every 4-5 minutes.
• Drain and set aside. The shallots should be soft, translucent and light yellow-brown.
• Caramelized onions:.
• Melt butter in a small non-stick skillet over medium heat and cook the onions, stirring, till they just begin to brown, 3-4 minutes.
• Add vinegar, reduce heat to medium-low and continue cooking for 10 minutes, stirring to prevent scorching.
• Add soy sauce and cook 5 to 10 minutes longer, stirring.
• When done, the onions should be quite limp and caramelized brown.
• To make pizza:.
• Place the pizza stone in the center of the oven and preheat to 500 for one hour before cooking the pizza.
• Use a large spoon to spread 1 T mustard over the surface of the pizza dough within the rim.
• Place blanched spinach leaves over the mustard, forming a single layer.
• Spread 1/4 cup caramelized onions over the spinach and cover the onions with half the mozzarella.
• Evenly distribute half the grilled garlic chicken over the cheese.
• Place small cloves of shallot between the chicken pieces.
• Transfer the pizza to the oven; bake till the crust is crisp and golden and the cheese at the center is bubbly, 8-10 minutes.
• Repeat with remaining ingredients for a second pizza.

Steps:

• Heat grill. Drizzle garlic with olive oil and sprinkle with salt and pepper. Place cut side down on a large piece of aluminum foil, and place on grill. Cook until lightly browned, about 3 minutes. Turn garlic, and fold foil to enclose tightly.
• Continue cooking until cloves are soft, 15 to 20 minutes, checking often and turning to prevent burning. Remove from grill; let cool slightly. Remove from foil, and place on a serving platter.

Steps:

• Mix marinade ingredients together.
• Place chicken pieces in a flat dish.
• Pour marinade over chicken and let stand in fridge for at least 1 hour.
• Turn once.
• Remove chicken from dish and lay on a broiler pan.
• Broil skin down for 12 minutes and skin up for 15 minutes.
• Baste in marinade.