HolliDay AnyDay: - Easy Breezy Kitchen - Basil and Mint Grilled Chicken Breasts
Basil and Mint Marinated Grilled Chicken Breasts
serves 4
This is a super simple summery recipe for grilled chicken. I use the vinaigrette from my Grilled
Watermelon, Feta and Arugula salad as the marinade.
Now how Easy Breezy is that???
4 skinless, boneless chicken breasts - pounded to an even thickness of approx 1/2 -3/4 inch
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
2 teaspoons honey
2 teaspoons fresh thyme, chopped
1 small shallot, minced
1 serrano chile, stemmed and seeds removed, minced
3/4 cup olive oil
salt/pepper to taste
In a small bowl combine the lime juice, vinegar, honey, thyme, shallot and serrano and stir to
combine. Whisk in the olive oil and season with salt and pepper.
Place your chicken breasts in a couple of plastic ziplock bags or a glass pyrex. Pour marinade
over and turn to coat. Let sit up to 30 minutes.
Heat your grill to medium. Coat with cooking spray and place chicken on the grill. Cook for
apprx 2-3 minutes per side, depending on how thick you pounded the chicken. These guys will
cook fast…do not overcook.
Remove to a platter and serve with my Grilled Watermelon Salad.
How To Make Raspberry Garlic Marinated Chicken Legs | Char-Griller
Rasberry garlic marinated chicken legs on the Char-Griller AKORN Kamado grill.
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Rasberry Balsamic Chicken Breast
Let's get in the kitchen and prep some meals for the week with this easy chicken recipe using fresh spring berries!
Chickensteaks in Raspberry marinade - english BBQ-Video - 0815BBQ
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INGREDIENTS:
4-5 pieces of chicken loin (or chicken legs)
For the marinade:
110g raspberry chutney
1 teaspoon Dijon mustard
4 tbsp wild raspberry Balsam Star
2 tbsp BBQ smoke oil
0.5 teaspoons each of salt and pepper
a pinch of chili powder
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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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Sandra Lee - Grilled Raspberry Chicken
Originally aired as part of the Spring Picnic episode on the Food Network, April 7th, 2007.
Ingredients:
6 boneless, skinless chicken breasts
1/2 cup frozen raspberries, thawed (recommended: Dole)
1 cup raspberry vinaigrette (recommended: Annie's)
1/4 cup raspberry vodka, optional
1/4 cup finely chopped fresh mint leaves
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish
Directions:
Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high and oil the grates.
Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.