Marinated Grilled Chicken Breasts Recipes

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

Steps:

• For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
• Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
• In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
• For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
• Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
• Serve the chicken with some of the marinated tomatoes on top.

Steps:

• In a shallow dish, combine the first five ingredients.
• Add chicken and toss to coat evenly.
• Marinate for five minutes.
• Grill. (the usual 6-7 minutes per side).
• Remove from heat and let rest for 2-3 minutes.

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Steps:

• Heat grill to medium heat.
• Pour dressing over chicken in shallow dish; turn to coat both sides of breasts. Refrigerate 5 min.
• Remove chicken from dressing; discard dressing.
• Grill chicken 5 to 7 min. on each side or until done (165°F).

Steps:

• Combine all marinade ingredients in a large, resealable plastic bag and add chicken; tightly seal the bag and refrigerate for 1 to 8 hours, turning occasionally.
• Grill over high heat, 4-6 minutes per side (depending on size/thickness of breasts).
• To freeze:.
• Place chicken and marinade in a freezer bag; seal, label and freeze.
• Thaw in fridge overnight and proceed with cooking directions.

Steps:

• Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
• Combine remaining ingredients; pour evenly over chicken breasts.
• Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
• Turn occasionally.
• Remove chicken from marinade, reserving marinade.
• Arrange in one layer in greased 9x13-inch pan.
• Pierce skin in several places with sharp knife.
• Cover with foil.
• Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
• After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
• For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
• Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.

Steps:

• Mix all ingredients together (except meat) and whisk thoroughly.
• Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
• Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
• Drain meat and grill, basting with marinade until meat is cooked through.
• NOTE: This is excellent served leftover, cold on a Caesar salad!

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:

• Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
• Add the chicken then turn to coat well.
• Seal and refrigerate 1-2 hours.
• Drain and discard marinade.
• Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.

Steps:

• Rinse chicken breasts and pat dry.
• Sprinkle both sides of the breasts with salt, pepper, and garlic powder, using more or less to taste.
• Put chicken in a dish and add about 1/3 cup of the salad dressing, making sure all of the chicken is coated. Cover. A plastic bowl with a lid works well.
• Refrigerate for at least an hour or two.
• Grill over medium direct heat for 8-10 minutes or until juices run clear.
• Remove from grill to a cutting board, cover with foil and allow to sit for 10 minutes.
• Slice breasts on a diagonal crosswise in 1/4 inch slices.
• Toss slices on a shallow serving platter with the remainder of the salad dressing coating all the chicken well. Use more dressing if desired.
• Serve hot or at room temperature.
• Note: To prepare as an appetizer, cube chicken in small chunks, marinate as above, grill 3-5 pieces on small wooden skewers (soaked in water), brush on salad dressing and serve.

Steps:

• Mix the soy sauce and dry mustard powder together in a china or glass container to form a marinade. Add the honey, ginger, onion, garlic and star anise to the soy sauce mixture and leave to stand for at least 8 hours.
• When complate, coat the chicken with the mariande and leave for at least 1 hour, turning occasionally and basting.
• When ready to cook, sprinkle salt and pepper to taste over the chicken and grill or barbeque for 5-6 minutes.
• While the chicken is cooking, put the rest of the marinade in a saucepan and bring to the boil.
• Turn the chicken over and cook for a further 5-6 minutes, basting with the marinade occasionally during the cooking.
• Note: Makes an excellent all-round low-fat marinade for lamb, pork and fish steaks.