Felicitys Garlicky Grilled Chicken Recipes

SPICY GARLIC GRILLED CHICKEN

Steps:

• Add all ingredients except the chicken to a medium bowl and whisk to combine. *
• Transfer the marinade mixture to a large ziptop plastic bag, add the chicken, seal, and squish contents around to evenly coat the chicken.
• Place bag in the fridge to marinate for at least 30 minutes, or up to 24 hours.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking.
• Optionally garnish with fresh herbs and serve with reserved marinade, if desired.

GRILLED GARLIC CHICKEN

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.

GINGER-GARLIC GRILLED CHICKEN

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine olive oil, ginger, garlic, and soy sauce in a medium bowl; mix until well combined. Brush sauce, using a pastry brush, onto 1 side of each chicken breast, making sure chicken is well covered.
• Place chicken, sauce-side up, on the preheated grill. Cook for 10 minutes, flip over, and brush sauce on the other side. Discard any unused sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY GRILLED CHICKEN

Steps:

• Preheat a grill for medium heat.
• Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
• Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

GARLICKY CHICKEN

Steps:

• Puree first 7 ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag.
• Add the chicken breasts and marinate for 4 hours.
• Grill normally over medium heat.
• Note: When using 'skin on' chicken, try to loosen all the skin so that the marinade can reach the meat under the skin.
• Many people will not eat the skin so the marinade needs to be on as much of the meat as possible.

FELICITY'S CHICKEN STUFFED RED BELL PEPPERS

Steps:

• Cut the top off the peppers and remove the insides.
• Chop onion, carrot, celery and garlic very finely.
• (I use a food processor) Cook vegetables in butter until soft.
• Combine vegetables, rice, chicken and cheese.
• Season to taste.
• Fill peppers with this mixture, pressing down as you go to ensure they are well stuffed.
• Place peppers in a covered casserole and cook in a 180c oven until peppers are soft, approximately 60-90minutes.
• To speed the cooking process, microwave the peppers for a couple of minutes before filling.
• Once they are soft, sprinkle with additional cheese and broil until tops are golden.
• Serve hot or warm as a side dish, appetiser or light lunch.

BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN

Steps:

• Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
• Preheat the grill for medium heat.
• Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

GARLIC GRILLED CHICKEN

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.

GRILLED GARLIC CHICKEN

Steps:

• Wash and dry chicken breasts.
• Wash and dry herbs, and measure out 1 tablespoon of each; finely chop garlic.
• Mix herbs, garlic and oil together in small bowl, and season with pepper.
• Dip the chicken breasts in the mixture, coating well on both sides.
• When it is time to cook the chicken, prepare stove-top grill and cook the chicken on both sides until it is well browned and cooked through, turning once or twice, about 10 minutes.

GARLICKY CHICKEN AND SPROUT KEBABS

Steps:

• Cook sprouts, covered, in boiling salted water until tender (about 8-10 min.) Cut onion into wedges.
• Combine garlic, dressing and soy sauce.
• Marinate chicken, sprouts, and onion in Italian dressing mixture 1-2 hours.
• Thread on skewers, alternating ingredients.
• Sprinkle skewers with salt and pepper.
• Broil/grill 3-4 inches from heat until chicken is cooked through (approx 8-10 minutes).

LEMON AND GARLIC GRILLED CHICKEN THIGHS

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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FELICITY'S GARLICKY GRILLED CHICKEN

Steps:

• Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
• Add all other ingredients, except oil and butter to food processor and blend to a paste.
• With motor running, drizzle in oil until the mixture is a pale green.
• I used about ¼ cup, but this can vary to taste.
• Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
• Melt butter in pan (if using) and turn the heat down.
• Place chicken breasts in pan with all the marinade and cover.
• The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
• After about 10 minutes the steam has helped cooked through the chicken.
• Remove lid, increase heat (med-high) and brown chicken on both sides.
• I served this with a side of steamed spinach and “Felicity’s Stuffed Red Peppers”, also here on ‘Zaar.
• I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.

GRILLED GARLIC HERB CHICKEN SANDWICHES

Steps:

• Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
• Stir Basil Mayo ingredients in small bowl until blended.
• Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.