Herb Marinated Chicken Breasts Recipes

Steps:

• Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
• Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
• Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
• Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
• Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

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:

• Mix all ingredients for the marinade.
• Put the chicken breasts in the marinade and leave for 1 hour.
• While the chicken is soaking in the marinade make the sauce as follows:.
• Put the egg yolk in a bowl.
• Slowly add the olive oil to the egg yolk while whisking constantly.
• This can also be done with a handblender to avoid the mixture separating.
• Add the rest of the ingredients for the sauce.
• Put sauce in the fridge.
• When the chicken has been in the marinade for an hour put the filets in an overproof dish and set into the oven at 200 degrees Celcius for 15- 20 minutes.

Steps:

• In non-reactive bowl, combine garlic, lemon juice, olive oil and herbs.
• Put chicken breasts in large zip-lock bag, and pour marinade over chicken.
• Refrigerate chicken in the marinade for 1 to 6 hours.
• Remove chicken from refrigerator 1 hour before grilling.
• Place chicken breasts skin side down on preheated grill.
• Sprinkle with salt and pepper, and grill for about 7 minutes on each side depending on thickness of meat.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
• Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
• Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.