Marinated Grilled Chicken Breasts With Zippy Chunky Salad And Garlic Dill Fries Recipes

THE BEST EVER GRILLED CHICKEN MARINADE

Steps:

• Combine all ingredients in a large ziplock bag.
• Add chicken to the bag and place the closed ziplock bag in a large bowl and put in the fridge. (The bowl will keep it from making a huge mess in case the bag leaks)
• Marinade for at least 8 hours or overnight and grill! Enjoy!
• (I do not add any extra salt to my chicken marinade because salt will dry the chicken out. ALWAYS salt the chicken AFTER you grill it to ensure. It will need a good bit of salt after it is done)

GRILLED CHICKEN BREASTS WITH LIME AND DILL

Steps:

• Combine all marinade ingredients in heavy ziplock bag and mix.
• Add chicken breasts, seal; turn bag to coat.
• Let stand at room temperature for 15 minutes.
• Cover grill with foil.
• Place breats on foil and cook on grill at low heat setting.
• Cook for 20-30 minutes depending on size of breasts.
• Meanwhile melt the butter.
• Baste the breasts with butter when done.
• Can serve with buttered noodles.

MARINATED GRILLED CHICKEN BREASTS WITH ZIPPY CHUNKY SALAD AND GARLIC DILL FRIES

Steps:

• Preheat the oven according to the package directions for the fries. Spread the fries out in a single layer on a rimmed cookie sheet. Place in the oven when it comes up to temp.
• Heat an outdoor grill or grill pan on high.
• In a shallow dish, combine the chicken with the EVOO, lemon juice, oregano, three fourths of the chopped garlic, salt, and pepper. Toss to coat evenly and marinate for 5 minutes.
• In a salad bowl, combine the cucumbers, red and green bell peppers, onions, radishes, and romaine. To make the zippy dressing, in a small bowl combine the yogurt, lemon zest, red wine vinegar, parsley, salt, and pepper. Pour the dressing over the salad and toss together.
• Transfer the marinated chicken to the grill and cook for 6 minutes on each side. Remove from the heat and let rest for 2 to 3 minutes.
• A minute or two before the fries are finished cooking, combine in a small bowl or sauce pot the butter, dill, the remaining fourth of the chopped garlic, and some salt and pepper. Melt over low heat or in the microwave. Once the fries are done and very crisp, transfer to a large shallow bowl, drizzle with the melted garlic-dill butter, and toss to coat the fries evenly. Have a taste to check if they need more salt or pepper.
• Serve the chicken with some of the chunky salad and the garlic-dill fries.

EASY GRILLED CHICKEN WITH CITRUS MARINADE

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.