EASY GRILLED CHICKEN RECIPE | bright, bold asian flavors
This easy, healthy grilled chicken recipe has bright, bold Asian flavors and is perfect for meal prep. Grill your chicken breast on the weekend and have it as a head start ingredient you can joy all week long.
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TIMESTAMPS
0:00 Intro
0:28 Chicken: how much, what type, where to buy
1:18 Prepare the chicken breast
1:38 Make the marinade
2:38 Add the chicken to the marinade
3:11 Grill the chicken
3:56 Enjoy the chicken
4:11 Prep the chicken as a head start ingredient
4:40 Enjoy with quinoa and bokchoy
5:18 Enjoy an Asian inspired chicken salad
6:57 Blooper - lig gloss
GRILLED CHICKEN WITH ASIAN FLAVORS
1.25 pounds boneless, skinless chicken breasts
2 tablespoons rice wine vinegar
2 tbsp low sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon ground ginger
2 cloves garlic, crushed (or 1 teaspoon garlic powder)
1 tablespoon Sriracha
1/4 teaspoon sea salt
1/4 teaspoon black pepper
INSTRUCTIONS
Combine rice wine vinegar, soy sauce, sesame oil, honey, ginger, garlic, Sriracha salt, and pepper in a bowl. Whisk well to make sure all the ingredients are well combined.
Place marinade and chicken breasts in a large bowl or ziplock bag and toss around until the chicken is coated in the marinade. Pop in the fridge and allow to marinate for at least one hour (the longer the better, so if you have more time go for it!).
Heat grill over high heat and cook chicken for about six minutes on each side or until cooked through. Enjoy!
NOTES
Storage: This chicken will stay fresh in the fridge for up to five days, which makes it great for meal prep.
To freeze this chicken marinade: simply pour it into a resealable, freezer-friendly bag, add your chicken and freeze the entire bag for up to three months.
NUTRITION
Serving: 1serving | Calories: 218kcal | Carbohydrates: 6g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 599mg | Potassium: 568mg | Fiber: 1g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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#grilledchicken #howtomakegrilledchicken #grilledchickenbreast
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Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
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Poh's easy butter chicken | SBS Food
Get the recipe:
Scrap the takeaway and settle in for a crowd-pleasing bowl of butter chicken.
Browse thousands of great recipes at:
???? Easy Weeknight Lemon Thyme And White Wine Chicken Recipe
Easy Weeknight Lemon Thyme And White Wine Chicken Recipe
This is a great, easy, tasty, weeknight chicken dinner that makes the most of a one-pot chicken recipe! The combination of lemon and white wine is incredible, and pan frying in cast iron before braising in the oven makes a delicious tasing moist chicken with crispy skin! It's almost like chicken piccata... except different.
Ingredients
4 chicken thighs, skin on and bone in
Salt & pepper to taste
120g (about 4) shallots, quartered
½ lemon, sliced
3 cloves garlic, smashed
5 sprigs thyme
30 mL (2 Tbsp) olive oil
125 mL (½ cup) white wine
175 mL (¾ cup) chicken stock
Method
Preheat oven to 350°F (180°C).
Season the chicken with salt and pepper.
Heat a large heavy-based dutch oven or pan over high heat.
Cook the chicken for 3-4 minutes each side or until golden.
Add the shallots, lemon, garlic and thyme, getting the lemon slices to the bottom.
Add the wine to the pan and cook for 30 seconds, scraping the bottom with a wooden spoon.
Add the stock and bring to a boil.
Roast in the oven for 30--35 minutes or until the chicken is cooked through.
Serve with rice, couscous, or roasted veg.
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken