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How To make Grilled Chicken Breasts In Raspberry Vinegar Marin
4 ea Chicken breasts halves
1/2 c Raspberry or wine vinegar
1/4 c Chicken stock
2 T Olive oil
1 T Lemon juice
1 t Grated lemon peel
1 ea Shallot, finely chopped
1/2 t Dried tarragon leaves
1 x Black pepper
Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.
How To make Grilled Chicken Breasts In Raspberry Vinegar Marin's Videos
Grilled Chicken & Berry Salad
A summer salad never looked so sweet!
#Salads #GrillingSeason #SummerSalads #Recipes
INGREDIENTS
½ cup olive oil
1/3 cup balsamic vinegar
2 tsp.. Dijon mustard
1 tsp. honey
1 clove garlic, minced or ½ tsp. garlic powder
salt and pepper, to taste
2 chicken breasts
4-6 cups spring greens
1 cup crumbled feta or gorgonzola
½ cup blueberries
½ cup sliced strawberries
½ cup blackberries
¾ cup candied pecans or walnut
Combine olive oil, balsamic, mustard, honey, garlic and salt and pepper in a mason jar. Cover and shake well. Place chicken breasts in a zip top bag and add half of the dressing, Marinate at least 2 hours or overnight.
Preheat grill to medium high heat (400°F). Place marinated chicken breasts on grill, close lid and cook for 7 minutes. Turn chicken and cook for another 7-10 minutes, until cooked through. Let rest for 5 minutes.
While chicken is resting, combine lettuce mix, feta, berries and candied nuts. Slice chicken and add to salad. Drizzle with dressing, toss and serve. Serves 4-6.
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INGREDIENTS:
12 chicken wings
1 tsp salt
0.3 l beer
2 tbsp BBQ smoke oil
3 cloves of garlic
60 ml balsamic vinegar
400 g raspberry jam
60 ml bourbon
100ml of beer
3 sprigs of rosemary
1 guajillo chili
1 tbsp mustard
2 tbsp soy sauce
1 tsp salt
1 tsp pepper
#BBQ #Barbecue #ChickenWings
How to Make Delicious Chicken Breast On The BBQ. But Don't Be Afraid !
How To Make Delicious Chicken Breast On The BBQ
Ingredients:
4 Chicken Breasts
1 Teaspoon Of Thyme
1 Bunch Of Cilantro
1 Teaspoon Of Black Pepper
1/4 Cup Of Soy Sauce
1/2 Bunch Of Parsley (For Decoration)
1 Onion
1 Teaspoon Of Rosemary
1/2 Cup Of Olive Oil
2 Tablespoons Of Balsamic Vinegar
2 Tablespoons Of Garlic Powder
1 Cup Of Teriyaki Sauce
1/2 Cup Of Steak Sauce
1 Package Of Chicken Bouillon
2 Tablespoons Of Teriyaki Marinate
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Raspberry Balsamic Chicken Salad
Raspberry Balsamic Chicken Salad- Salad topped with marinated grilled chicken, blue cheese, walnuts, apples, and dried cranberries. Dressed with Raspberry Balsamic dressing.
Chimichurri Grilled Chicken | ThermoPro Recipes 2019
This Chimichurri Grilled Chicken is satisfying delicious seasoned with fresh herbs. It doesn't take long to cook, your family will want more and it's a new way to cook grilled chicken.
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INGREDIENTS
2 Bone-in Chicken Breasts (~½ lb. each)
3 Tbsp. Olive Oil
¼ cup chopped fresh Cilantro
¼ cup chopped fresh Parsley
2 tsp. dried Oregano
2 tsp. Red Wine Vinegar
3 cloves Garlic, grated
1/4 tsp. Black Pepper
1/2 tsp. Salt
(Optional) Pinch of Red Pepper Flakes
2 cups Zucchini, sliced into ¼ inch rounds
1 Tbsp. Olive Oil or Avocado Oil
HOW TO MAKE IT
Step 1. In a bowl, combine the olive oil, chopped parsley, chopped cilantro, grated garlic, red wine vinegar, salt and pepper.
Step 2. Rub the mixture all over the chicken breasts under and over the skin as well. Allow the meat to marinate in the fridge for 2-4 hours.
Step 3. Oil the grates of the grill and preheat the grill. Ideally, heat one side to high and the other low or medium (or direct heat vs. indirect heat).
Step 4. If you’re using a smaller grill, you can start the heat higher and lower it as you go along.
Step 5. Place the breasts skin side down on the hotter side of the grill and grill for 3 minutes with the lid open. Gently turn the chicken 90 degrees and continue grilling for 3 minutes so you get nice checkered grill marks. Flip the breasts over and grill for an additional 5-6 minutes.
Step 6. Flip the chicken over and place on the cooler side of the grill. Insert the ThermoPro thermometer probe of your digital wireless thermometer and set it to the “chicken” setting or 165 degrees Fahrenheit. Close the lid and allow to cook for 10 minutes.
Step 7. Open the lid and flip over the chicken once more, repositioning the probe if needed. Cover the lid again and continue cooking until the chicken reaches an internal temperature of 165 degrees.
Step 8. Remove the chicken from the grill and tent with aluminum foil. Allow the breasts to rest for 10-15 minutes before slicing.
Step 9. While the chicken is resting, toss the zucchini in oil and salt and grill each side for 5 minutes or so (time will vary based on size and thickness of discs) or until tender.
Step 10. Slice the chicken and serve it with the grilled zucchini, avocado slices, radishes, and butter lettuce.
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Cooking with Chef Rob - Balsamic Rosemary Chicken Breast & More
Join Chef Rob in making a Balsamic Rosemary Chicken Breast with a Tomato Blue Cheese Relish and also a Raspberry Chocolate Chip Banana Bread!!