Pan Grilled Chicken With Gremolata Recipes

GRILLED CHICKEN WITH GREMOLATA AND ARUGULA SALAD

Steps:

• For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
• Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
• Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.

GRILLED ROSEMARY CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

GRILLED CHICKEN WITH MINT AND PINE NUT GREMOLATA

Steps:

• To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
• To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

GRILLED CHICKEN WITH ORANGE GREMOLATA

Steps:

• Spray grill rack with nonstick spray.
• Preheat grill to medium or prepare medium fire using direct method.
• In the meantime make the gremolita by mixing together parsley, zest, garlic, oil and cumin in small bowl.
• Reserve 3 tbsp of gremolata in cup.
• Gently loosen skin on chicken and spread remaining gremolata on meat under skin.
• Place chicken, skin side down, on cooler portion of grill and cover.
• Turn every 10 minutes, until cooked through (about 30 minutes).
• Remove skin from chicken.
• Place chicken on platter and sprinkle with reserved gremolata.

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA

Steps:

• Whisk the lemon juice, pepper, and salt.
• Add the oil in a stream whisking until the marinade is emulsified.
• Pound breasts until about 1/4" thick.
• Place marinade and breasts in a resealable plastic bag and marinate in the refrigerator at least 30 minutes (can be overnight as well).
• Prepare grill.
• Mix all ingredients for the gremolata.
• Grill on an oiled rack about 5-6 inches over the heat until cooked through.
• About 2-4 minutes per side.
• Can be garnished with lemon slices and sprigs of thyme.