Pan Grilled Chicken With Gremolata Recipes

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GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA



Grilled Pork Chops with Roasted Garlic Gremolata image

Provided by Curtis Stone

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1/4 cup packed brown sugar
1/4 cup kosher salt
2 tablespoons smoked paprika
1 tablespoon pink peppercorns
4 fresh sage leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
2 14-ounce bone-in center-cut pork chops (about 1 1/4 inches thick)
Freshly ground pepper
1 cup extra-virgin olive oil
1 head garlic, broken into individual cloves, peeled
1/2 cup finely chopped fresh parsley
Grated zest of 3 lemons
Kosher salt and freshly ground pepper

Steps:

  • Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
  • Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
  • Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
  • Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
  • Carve the meat from the bones and slice against the grain. Serve with the gremolata.

ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER



Roast Chicken and Vegetables with Gremolata Butter image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

1 (5-pound) roasting chicken
Essence, recipe follows
4 baking potatoes
1 large sweet onion
18 baby carrots
Olive oil
2 lemons
6 garlic cloves
1 bunch fresh parsley
2 sticks unsalted butter, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
  • Preheat the oven to 325 degrees F.
  • Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
  • Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
  • When chicken is done, remove from oven and let rest for 10 minutes.
  • Gremolata Butter:
  • Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
  • Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
  • Serve chicken and vegetables with a spoonful of gremolata butter on top.
  • Combine all ingredients thoroughly

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA



Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata image

Categories     Chicken     Marinate     Quick & Easy     Low Cal     Backyard BBQ     Lemon     Grill     Chill     Grill/Barbecue     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon coarsely ground black pepper
1/2 cup extra-virgin olive oil
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
For gremolata
1 tablespoon fresh thyme leaves
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest
Garnish:
lemon slices
thyme sprigs

Steps:

  • In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
  • Prepare grill.
  • Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
  • Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
  • Make gremolata:
  • In a small bowl stir together gremolata ingredients.

GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES



Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes image

Get double duty out of your Bundt pan by using it as a stand for chicken and a roasting pan for potatoes. That way, they will cook at the same time on the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 8

1 whole chicken (3 1/2 to 4 pounds)
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence (see Cook's Note)
1 1/2 pounds Yukon Gold potatoes, skin-on, cut into 1/2 inch cubes
4 cloves garlic, 3 smashed and 1 finely grated
1/4 cup plus 1 tablespoon extra-virgin olive oil
Zest of 1 lemon, and juice to taste
1 tablespoon roughly chopped fresh parsley

Steps:

  • Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
  • Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
  • Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
  • Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
  • Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
  • Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.

GRILLED CHICKEN WITH ORANGE GREMOLATA



Grilled Chicken With Orange Gremolata image

Weight Watcher's New Complete Cookbook - 4 PointsPlus per serving Gremolata is an Italian condiment that usually consists of parsley, garlic, lemon zest and olive oil. It can be sprinkled on almost any meat, fish or poultry for a burst of flavor. Don't use the nutrition facts listed by this web site. It includes the chicken skin which you will be removing and discarding after cooking the chicken. If you leave the skin on the points plus value with be much higher.

Provided by Dreamer in Ontario

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fresh parsley, chopped
1 orange, zest of, grated
1 lemon, zest of, grated
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cumin
3 lbs bone-in chicken parts (breasts, drumsticks & thighs)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

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.

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