Lemon Herb Grilled Chicken With Apple Celery And Snap Pea Slaw Recipes

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THE BEST GRILLED CHICKEN RECIPE



The BEST Grilled Chicken Recipe image

How to make Best Grilled Chicken with lemon, garlic and herbs that turns out juicy and flavorful every single time. Pair this with a salad, grilled veggies, or meal prep it for the coming week.

Provided by Sylvia Fountaine | Feasting at Home

Categories     grilling recipe

Time 45m

Yield 5

Number Of Ingredients 8

1 1/2 lbs boneless, skinless chicken breasts (4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces- see notes.)
2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo)
zest from one medium lemon (2 tablespoons) and save the lemon for grilling/ juicing.
1 tablespoon granulated garlic, or 4 garlic cloves, finely minced
1 1/4 teaspoons kosher salt
1/2 teaspoon cracked pepper
1/4 teaspoon chili flakes- optional (Aleppo or Urfa Biber are good here)
1/4 cup olive oil

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!).

Nutrition Facts : ServingSize 1 chicken breast, Calories 242 calories, Sugar 0.1 g, Sodium 372 mg, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.3 g, Protein 30.9 g, Cholesterol 99.3 mg

ONLINE ROUND 2 RECIPE - GRILLED CHICKEN AND APPLE WRAPS



Online Round 2 Recipe - Grilled Chicken and Apple Wraps image

Provided by Sandra Lee

Time 10m

Yield 2 servings

Number Of Ingredients 9

Reserved chicken tenders from Grilled Lemon Herb Chicken
Reserved red onion from Steamed Mahi Mahi with Vegetables
Reserved zucchini and squash from Steamed Mahi Mahi with Vegetables
1 apple, peeled and chopped
2 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 flour tortillas

Steps:

  • Chop the reserved chicken and vegetables and mix them all together along with the apple. In a small bowl, whisk together the mayonnaise, mustard, parsley, and salt and pepper, to taste. Toss with the chopped chicken mixture. Divide the mixture among the tortillas, wrap up, and enjoy.

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