Herbtomatogrilledchicken Recipes

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.

GRILLED CHICKEN AND HERBS

Steps:

• 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.

HERB-TOMATO GRILLED CHICKEN (OVEN VERSION)

Steps:

• 1. Cut off excess fat from chicken pieces.
• 2. Loosen the skin away from the meat (this helps the basting sauce to reach the meat underneath).
• 3. Sprinkle chicken with salt and pepper.
• 4. Mix together and blend well the oil, tomato ketchup or chili sauce, lemon juice, the garlic and the herbs used.
• 5. Place chicken pieces on rack.
• 6. Brush on both sides with basting sauce.
• 7. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time.
• 8. Turn chicken over.
• 9. Brush again with sauce.
• 10. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork.
• 11. Serve immediately with crusty bread and a tossed green salad, tomatoes and crispy baked potato wedges.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.