GRILLED SPLIT CHICKEN BREAST RECIPES RECIPES
GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC RECIPE ...
With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.
Provided by MyRecipes
Yield 5 servings (serving size: 3 ounces)
Number Of Ingredients 7
Steps:
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.
- To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.
Nutrition Facts : Calories 196 calories, CarbohydrateContent 0.9 g, CholesterolContent 88 mg, FatContent 7.6 g, FiberContent 0.1 g, ProteinContent 29 g, SaturatedFatContent 2.1 g, SodiumContent 210 mg
GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC RECIPE ...
I found this recipe because I always seem to have fresh rosemary on hand. It makes up in a snap and I have marinated the chicken up to 3 days in the fridge. To make things simple, use 4 chicken breast.
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
- Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side.
- Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish.
- Combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit.
- Cover and marinate in refrigerator 24 hours.
- To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on).
- Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
- Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time.
- Discard skin before serving.
Nutrition Facts : Calories 534.3, FatContent 36.7, SaturatedFatContent 10.6, CholesterolContent 182.3, SodiumContent 507.8, CarbohydrateContent 2.1, FiberContent 0.1, SugarContent 1.5, ProteinContent 46
More about "grilled split chicken breast recipes recipes"
GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC RECIPE ...
With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.
From myrecipes.com
Reviews 4.5
Calories 196 calories per serving
From myrecipes.com
Reviews 4.5
Calories 196 calories per serving
- To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.
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GRILLED BONE IN CHICKEN BREASTS [SPLIT, SKIN ON] WITH ...
Bone in chicken breasts are brined, stuffed with lemon and rosemary, then grilled over low heat to a perfect 165F. The flavor combination is amazing.
From extraordinarybbq.com
Total Time 1485 minutes
Calories 275 kcal per serving
From extraordinarybbq.com
Total Time 1485 minutes
Calories 275 kcal per serving
- Grill over Medium/Low heat, turning often, to an internal temperature of 165F.
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Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
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Reviews 4.8
Total Time 4 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 233 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 4 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 233 calories per serving
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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GRILLED SPLIT CHICKEN – BBQ PIT BOYS
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GRILLED SPLIT CHICKEN BREASTS | THE DOMESTIC MAN
May 17, 2011 · Split chicken breasts don't get any respect. They're a lot cheaper per pound than boneless, skinless breasts (granted, they weigh more) plus their bones give them a natural grilling "rack" to use, resulting in a better tasting cut of meat. I decided to try out a method of grilling split breasts that I had read…
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GRILLED SPLIT CHICKEN BREAST - RECIPES | COOKS.COM
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