Minimalist Grilled Chicken Breasts Stuffed With Herb Butter Recipes

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER

Steps:

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

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 STUFFED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
• Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
• Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

HERB-STUFFED GRILLED CHICKEN

Steps:

• 1. ****Prepare the stuffing 1 day ahead.Cover with plastic wrap and store in fridge until ready to stuff chicken breast..This saves you time,and also gives stuffing time to marinate with flavor..
• 2. Preheat grill..Soak wooden skewers or kitchen twine in a shallow dish. **I have no grill or skewers so baked in oven and used toothpicks..lol
• 3. Cut a pocket in thickest side of each chicken breast and set aside..Melt butter in med skillet over med heat..Add onion and garlic; saute' until tender,about 7 minutes..
• 4. Add marjoram,parsley,thyme,salt and bread crumbs to skillet;mix well..Spoon stuffing into chicken pockets;secure with wooden skewers or kitchen twine..
• 5. Combine melted butter and lemon peel in small butter bowl..Grill chicken,basting frequently with butter mixture.. About 12 minutes per side..huggs