Recipes for "grilled chicken"

Gather all ingredients.

Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.

Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 to 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).

Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill to medium heat and lightly oil the grate.

Cut bell peppers in half and discard inner membranes and seeds.

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

Cut peppers and chicken into strips and serve on tortillas.

Cut the chicken breasts in half lengthwise, creating 4 thin filets. Sandwich a piece between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to beat it to an even 1/4-inch thickness. Repeat with the remaining 3 filets.

Simply Recipes / Hannah Zimmerman

In a shallow dish, whisk together the olive oil, Italian seasoning, salt, and pepper. Place the chicken in the dish and turn to coat. Cover with plastic wrap and transfer to the fridge to marinate for at least 30 minutes or up to 8 hours.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Preheat your grill to medium-high heat and lightly oil the grates.

Remove the chicken from the marinade and place it on the grill. Cook on one side for 3 minutes, then flip and cook on the other side for 3 minutes. Try not to move the chicken while it cooks except for flipping once. The chicken should be cooked through, golden with grill marks, and the internal temperature should be 165°F. Transfer the chicken to a plate and let it rest for 5 minutes.

While the chicken is grilling, you can also toast the rolls by placing them cut-side down on the grill for 1 to 2 minutes.

Simply Recipes / Hannah Zimmerman

Spread a generous layer of pesto on the bottom half of each ciabatta roll (about a tablespoon per roll). Add a layer of mozzarella slices, then a layer of tomato slices. Place a piece of grilled chicken on each sandwich. Finish off the sandwich with 5 to 6 fresh basil leaves and a drizzle of balsamic glaze, if desired. Place the other half of the roll on top.

This sandwich is best if you eat it fresh off the grill. Store any leftover chicken and in an airtight container for up to 3 days. Store the tomatoes and mozzarella in a separate container.

To reheat the chicken, place it in the oven at 400°F for 10 minutes, then assemble your sandwich.

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Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Gather all ingredients. Preheat the grill to medium-high heat.

Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.

Remove chicken breasts from marinade; discard marinade.

Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

Transfer chicken to a cutting board; let stand for 5 minutes, then 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 skillet; toast until golden brown on one side, about 3 minutes; remove from the pan.

For sandwich assembly, place one French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper.

Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.

Gather all ingredients.

Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.

Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.

Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.

Enjoy!

Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.

Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.

Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.

Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.

Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

Add garlic cloves, anchovy filets, mustard, mayonnaise, red wine vinegar, Worcestershire sauce and Parmesan cheese to the jar of a high-powered blender (such as Vitamix). Blend on high until smooth. Season to taste with salt and pepper.

Pour half the dressing into a lidded glass jar; refrigerate dressing until ready to use. Pour remaining dressing into a resealable plastic bag. Add chicken breasts, reseal the bag, and place in the refrigerator to marinate overnight.

Preheat a gas grill to 400 degrees F (200 degrees C) and lightly oil the grate.

Grill chicken on the preheated grill with lid closed, until browned and juices run clear, 4 to 5 minutes per side.  An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Remove chicken to rest on a plate for 10 minutes; slice into strips. Refrigerate chicken strips until chilled.

To assemble, roughly pull Romaine lettuce apart into bite-sized pieces. Pour chilled dressing over lettuce, toss. Divide salad onto 4 plates, top with croutons, shaved Parmesan and chicken strips. Enjoy!

1. In a bowl, combine the chicken, 1/4 cup olive oil, the paprika, cumin, turmeric, 4 cloves garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Toss to coat. Marinate for 15 minutes or up to overnight in the fridge.

2. Meanwhile, make the fries. Preheat the oven to 425 degrees F. Place the potatoes on a large baking sheet and toss with olive oil, turmeric, cayenne, smashed garlic cloves and a large pinch of salt. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more. Add the butter, toss, and return to the oven for another 5 minutes. You want the potatoes to be tender, yet crispy.

3. To make the garlic sauce, combine the yogurt, 2 cloves grated garlic (see note), and 2-3 tablespoons lemon juice. Season with salt. Taste, adding more of the lemon as desired.

4. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. During the same time, grill the shallots for 2-3 minutes per side. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.

5. In a bowl, combine the remaining 3 tablespoons olive oil, the mixed herbs, and a pinch of salt. Add the shallots, tossing to coat.

6. Serve the chicken topped with garlic sauce and herb oil. Add the fries on the side with naan. Enjoy!

Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl.

Add the chicken pieces to the bowl and thoroughly coat with the marinade.

Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight.

Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the "cool" side. If you do not have a grill you can use a cast-iron grill pan on your stove.

Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through.

(The easiest way to test for doneness is with your fingertips. See The Finger Test to Check the Doneness of Meat. Or use a meat thermometer, remove the meat from the grill when the internal temperature of the chicken breast reaches 165°F.)

Take care not to overcook, as chicken breasts can easily dry out.

Preheat your grill for high direct heat. While the grill is heating, prep the ingredients.

Mix the cooked chicken with the BBQ sauce and set aside.

Mix the sour cream with BBQ sauce and set aside.

Take the sheets of aluminum foil and crimp the sides so that you have "boats".

Arrange a layer of tortilla chips over the bottom of the foil. It's okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with most of the cheese (reserve some to go on top of the chicken).

Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese.

Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges.

If your grill doesn't have a cover (as in a campfire), either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they'll still be great.

To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.

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Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).

Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)

Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.

Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.

Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

Preheat your grill to medium high. Cook sausages until browned and cooked through. You can make them sliced, in the casing, or ground, out of the casing (I like it better out of the casing).

Spread naan with pizza sauce (1/3 cup per pizza). Top with chicken sausage, cheese, fresh spinach, and tomatoes – in any order.

Grill for 15-25 minutes, until the bottom of the crust is brown and crispy and the cheese is melted. Sprinkle with fresh basil and drizzle with oil.

Preheat the grill to high heat. Lightly oil the grill grate.

Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.

Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.

To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.

Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.

Whisk lemon juice, lime juice, cider vinegar, salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade; shake off excess. Discard remaining marinade. Cook chicken on the preheated grill until juices run clear when pierced with a fork, 5 to 7 minutes per side. Grill pineapple until heated through and grill marks appear, 2 to 3 minutes per side.

Spread 1 teaspoon teriyaki sauce on bottom half of 1 toasted roll; add 1 lettuce leaf, 1 halved chicken breast, 1 pineapple slice, 1 onion slice, and top half roll. Repeat with the remaining teriyaki sauce, rolls, lettuce, chicken, pineapple, and onion.

Preheat grill for medium heat and lightly oil the grate.

Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.

Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Preheat the grill for medium heat and lightly oil the grate. Season chicken breasts with salt and black pepper.

Stir peach preserves, olive oil, soy sauce, garlic, and Dijon mustard together in a large bowl until well combined; season with salt and pepper. Reserve about 1/2 cup peach sauce for basting peaches.

Cook chicken on the preheated grill until golden brown on the bottom, 6 to 7 minutes. Flip and cook for 5 to 6 more minutes, then brush peach sauce on both sides of each breast; cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Add peach halves, cut-side down, to the grill and cook for 2 minutes; flip and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Sprinkle 1 teaspoon garlic powder on each chicken breast and season with salt and pepper. Lay one rosemary sprig on each chicken breast. Wrap bacon around the chicken to hold the rosemary on. Secure bacon with a toothpick or an additional thick rosemary stem.

Cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare-ups from the bacon. Remove the toothpicks before serving.

Lightly spray a skillet with cooking spray and heat over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add carrots, bell pepper, tomato, and mushrooms; cook and stir until tender, 5 to 7 minutes. Remove from the heat and let cool completely, about 20 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Mix ground chicken and cooled vegetables together in a large bowl. Add bread crumbs, egg, seafood seasoning, salt, and pepper; mix until well combined. Form mixture into eight patties.

Cook on the preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.

Heat grill for medium-high heat.

Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.

Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Blend vinegar, oil, garlic, parsley, rosemary, thyme, sage, salt, and pepper in a blender until well combined. Place chicken in a glass dish or bowl and pour marinade over top. Cover and marinate in the refrigerator for at least 2 hours or up to 48 hours.

When ready to cook, preheat the grill to medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.

Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.

Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.

Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Place chicken in a shallow bowl. Cover with Italian dressing and let marinate for 10 minutes. Slice chicken across the grain into 1/8-inch-thick pieces; set aside.

Divide bread dough into 2 equal pieces. Roll each into a 9-inch circle.

Spread Alfredo sauce evenly over each dough circle. Cover with 1/2 of the mozzarella cheese. Arrange chicken, mushrooms, and bacon on top. Sprinkle with remaining mozzarella cheese.

Place 1 pizza in a Panasonic CIO. Press "Auto Cook" and select the "Frozen Pizza, 9-inch Size" setting. Allow pizza to cook until the timer goes off, about 13 minutes. Repeat with second pizza.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Whisk 4 tablespoons olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl.

Brush 1 teaspoon olive oil onto cut-side of peaches. Place peaches, cut-side down, onto preheated grill, and cook until heated through, about 4 minutes. Transfer peaches to a plate.

Brush remaining oil onto both sides of chicken breasts; season with salt.

Cook chicken on the preheated grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Slice chicken into thin pieces; cut peaches into 1/2-inch thick pieces.

Toss arugula and shallot vinegar dressing together in a bowl to coat. Divide dressed arugula among plates; top with peaches and chicken.

At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.

About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.

Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.

Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.

To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.

Wrap each naan around the sandwich ingredients, and serve.

Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.

Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil.

Arrange the chicken skin-side down over the high-heat section of the grill and cook for about 5 minutes, or until you see dark, seared grilled marks. (If you'd like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 minutes.

Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat, another 10 to 15 minutes.

Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.

When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.

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