Grilled Marinated Chicken With Fresh Herb Sauce Recipes

HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE

Steps:

• One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
• Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

GRILLED CHICKEN MARINADE

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).

SEARED HERB-MARINATED CHICKEN

Steps:

• Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
• Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
• Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
• Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
• Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

HERB MARINADE FOR GRILLED CHICKEN

Steps:

• Place all ingredients into a jar, close tightly, shake well.
• Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
• Grill til chicken is done.
• You can salt and pepper chicken just before grilling if you prefer.

THE BEST GRILLED CHICKEN RECIPE

Steps:

• thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
• Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
• Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill- here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.
• Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the "used marinade" that the raw chicken was in for this!).

BASIL LIME CHICKEN WITH GRILLED VEGETABLES & HERB SAUCE

Steps:

• 1. Prepare sauce: To a food processor, add all sauce ingredients. Pulse until smooth. Set aside. 2. Prepare chicken: To a large bowl, add lime slices, basil, oil, garlic, soy sauce and cumin; stir to combine. Add chicken to bowl, turning to coat. Cover and refrigerate for 30 minutes. 3. Prepare vegetables: Preheat a grill to medium-high and lightly grease grate. In a bowl, toss together zucchini, 1 tsp oil, 1/2 tsp salt and cumin. Brush corn with 1 tsp oil and sprinkle with 1/4 tsp salt. Place corn and zucchini on grill; close lid and cook, turning occasionally, until tender and grill-marked, 10 to 14 minutes for zucchini and 15 minutes for corn. Transfer to a large baking sheet; cover loosely with foil to keep warm. 4. On metal or soaked wooden skewers, thread tomatoes. Brush tomatoes and green onions with remaining 2 tsp oil and sprinkle with remaining 1/4 tsp salt. Place on grill; close lid and cook, turning occasionally, until tender and grill-marked, 2 to 3 minutes for green onions and 3 to 5 minutes for tomatoes. Add to baking sheet; cover to keep warm. 5. Reduce heat to medium. Remove chicken from marinade; discard marinade. Pat chicken dry and sprinkle with 1/2 tsp salt. Place on grill; close lid and cook, turning once, until no longer pink inside, 6 to 10 minutes. Transfer half of chicken to a plate; let cool, then transfer to an airtight container and refrigerate to make our recipe for Grilled Chicken Tacos the next night. Cover remaining chicken loosely with foil to keep warm. 6. Cut corn kernels from cobs; transfer 1 cup kernels and 1/2 cup tomatoes to a separate bowl. Chop 8 slices zucchini and 8 green onions; add to bowl. Stir in 2 tsp sauce. Cover and refrigerate for Grilled Chicken Tacos. 7. In a separate large bowl, toss together remaining corn kernels, zucchini (chopped, if desired), tomatoes and 2 tbsp sauce; divide among plates. Divide chicken among plates. Chop green onions (or leave whole, if desired), sprinkle over top and drizzle with remaining sauce.

GRILLED MARINATED CHICKEN WITH FRESH HERB SAUCE

Steps:

• Mix dressing and herbs; pour 1/4 cup over chicken in shallow glass dish. Turn chicken over to coat both sides. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Grill chicken 7 min.; turn over. Add tomatoes to grill; brush with 1/4 cup of the remaining dressing mixture. Grill 6 to 8 min. or until chicken is cooked through (165ºF) and tomatoes are heated through, turning tomatoes occasionally.
• Serve chicken with tomatoes and remaining dressing mixture.