SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE
Steps:
- Preheat your grill to high.
- Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
- Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
- Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
- Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.
SPANISH GRILLED CHICKEN BREASTS
This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.
Provided by PanNan
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
- Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
- Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
- Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.
Nutrition Facts : Calories 349.1, Fat 21.6, SaturatedFat 4.1, Cholesterol 82.3, Sodium 945.6, Carbohydrate 8.3, Fiber 1.7, Sugar 3.5, Protein 30.9
GRILLED CHICKEN AND CHORIZO WITH SPANISH-STYLE MARINADE
The star ingredient in this intensely flavored marinade is pimenton, smoked Spanish paprika. Look for it in specialty food stores or order from The Spanish Table (206-682-2827 or tablespan.com); regular paprika will not give you the same flavor. Dark meat chicken is the best for grilling, but if you prefer breasts, cook them for 10 minutes less. Serve chicken and sausages with Paella Rice Salad and grilled bread slices rubbed with a garlic clove and a cut tomato.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
- Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
- Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
- Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.
SPANISH CHICKEN
Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.
Provided by Nicole
Categories World Cuisine Recipes European Spanish
Time 6h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
- Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g
GRILLED SPANISH CHICKEN SUPPER
Dinner's truly in the bag with this spicy grilled chicken recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
- Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill.
- Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 70 mg, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
GRILLED GREEK CHICKEN BREASTS
Wonderful blend of flavors and super simple! Makes for a nice twist on boring chicken. Can also cook in skillet or paninin press.
Provided by Vicki in CT
Categories Chicken Breast
Time 1h12m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine lemon juice, oregano, garlic salt in shallow dish. Whisk to combine. While wisking stir in olive oil.
- Add chicken turning once. Marinate 30-60 minutes turning half-way.
- Grill to your liking; discard marinade.
- Top chicken with feta cheese, tzatziki sauce (gyro sauce), and olives.
Nutrition Facts : Calories 183.5, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 137.8, Carbohydrate 2.6, Fiber 0.3, Sugar 0.6, Protein 25.3
SPANISH CHICKEN
I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.
Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
GREEK GRILLED CHICKEN BREASTS
I found this recipe on Redbook's website. It's so simple but sounds really good so I'm posting it here so I don't forget about it.
Provided by Tinat51796
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
- Pierce chicken with fork several times and sprinkle with salt and pepper.
- Add to bag and coat with dressing, marinate 20 minutes.
- Remove chicken from bag.
- Grill or broil 6 minutes per side.
- Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
Nutrition Facts : Calories 840.2, Fat 24.4, SaturatedFat 4.8, Cholesterol 435.8, Sodium 791.9, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 144.8
GRILLED CARIBBEAN CHICKEN BREASTS
Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
- Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
- Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
- Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 1.8 g, Cholesterol 17.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 24.7 mg, Sugar 0.9 g
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
ASIAN GRILLED CHICKEN BREASTS
Make and share this Asian Grilled Chicken Breasts recipe from Food.com.
Provided by blazeko
Categories Chicken Breast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breasts. Refrigerate for at least 30 minutes or overnight.
- Preheat the grill.
- Grill the breasts for 5 to 6 minutes on each side, depending on the thickness. Let the chicken rest on a plate for 1 or 2 minutes before serving.
Nutrition Facts : Calories 221.9, Fat 12.2, SaturatedFat 1.9, Cholesterol 75.5, Sodium 333.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 25.6
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GRILLED SPANISH SPICE-RUBBED CHICKEN BREASTS RECIPE
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Cuisine SpanishTotal Time 4 hrsServings 4
- Whisk together the ingredients for the brine until the salt and sugar are dissolved. Place the chicken breasts in the brine, using a plate to keep them submerged, and brine in the refrigerator for 30 to 60 minutes.
- While the chicken is brining, combine all of ingredients for the rub in a small bowl. Remove the chicken from the brine and pat dry with paper towels. Rub the breasts on all over with the rub and place in a Ziploc bag and let sit in the refrigerator for 2 hours to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Grill the serrano chiles until charred on all sides and remove to a small bowl, cover, and let sit for 5 to 10 minutes. Peel and roughly chop the chiles and add them along with the parsley, mint, and garlic to a food processor and pulse until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified. Season to taste with salt and pepper, then transfer to a small bowl and set aside.
- Brush the chicken lightly with olive oil and grill, skin side down until golden brown and crisp, about 4 to 5 minutes. Turn the breasts over, cover, and continue to cook until an instant read thermometer reads 160 degrees when inserted into the thickest part of the breast, about 15 to 20 minutes more
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