Grilled Chicken Platter Recipes

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GRILLED CHICKEN FAJITAS PLATTER



Grilled Chicken Fajitas Platter image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup lime juice (about 3 limes)
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
4 boneless chicken breast halves, skinned (about 2 pounds)
4 scallions, tops removed
1 yellow onion, quartered
1 green bell pepper, halved, seeded
1 red bell pepper, halved, seeded
Shredded Cheddar, for serving
Sour cream, for serving

Steps:

  • Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
  • Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
  • Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
  • Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

GRILLED CHICKEN PLATTER



Grilled Chicken Platter image

Go ahead and throw everything on the grill -- chicken, veggies, lemon, and bread, plus a quick almond pesto make a lovely summer supper.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 12

2 tablespoons toasted almonds
1/2 cup packed fresh parsley
1/4 cup olive oil, divided
2 tablespoons water
1 teaspoon grated lemon zest
Coarse salt and ground pepper
1/4 loaf Italian bread
2 zucchini
1 red onion
4 lemons
1 pound chicken cutlets
Romaine lettuce

Steps:

  • In a food processor, puree almonds, parsley, 2 tablespoons olive oil, water, and lemon zest; season pesto with salt and pepper.
  • Cut bread, zucchini, and onion into thick slices and halve lemons; toss with remaining 2 tablespoons olive oil and season with salt and pepper. Grill until vegetables are cooked through and bread and lemons are lightly charred.
  • Season chicken cutlets with salt and pepper; grill until cooked through. Spread bread with pesto. Serve chicken platter with romaine lettuce.

Nutrition Facts : Calories 418 g, Fat 20 g, Fiber 7 g, Protein 30 g

GRILLED CHICKEN FAJITAS PLATTER



Grilled Chicken Fajitas Platter image

Make and share this Grilled Chicken Fajitas Platter recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup lime juice (about 3 limes)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon fresh ground black pepper, plus more for sprinkling
4 boneless chicken breast halves, skinned (about 2 pounds)
4 scallions, tops removed
1 yellow onion, quartered
1 green bell pepper, halved, seeded
1 red bell pepper, halved, seeded
shredded cheddar cheese, for serving
sour cream, for serving

Steps:

  • Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
  • Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
  • Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
  • Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

Nutrition Facts : Calories 352.4, Fat 21.4, SaturatedFat 4.1, Cholesterol 82.3, Sodium 657.7, Carbohydrate 9.3, Fiber 2.2, Sugar 3.8, Protein 30.6

GRILLED CHICKEN WITH PEACHES



Grilled Chicken with Peaches image

My grandmother gave me this recipe, which I lightened up. My children loved it when they were little, and now my grandchildren ask for it when they come over. The peaches are delicious hot off the grill. -Linda McCluskey of Cullman, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 cup peach spreadable fruit
2 tablespoons olive oil
4 teaspoons reduced-sodium soy sauce
1 tablespoon ground mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
8 boneless skinless chicken breast halves (4 ounces each)
8 medium ripe peaches, halved and pitted

Steps:

  • In a small bowl, combine the first eight ingredients; set aside. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with some of the reserved glaze. Transfer to a serving platter; keep warm., Grill peaches cut side down for 8-10 minutes or until tender, turning and basting every 2 minutes with remaining glaze. Serve with chicken.

Nutrition Facts : Calories 255 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 293mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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