GRILLED CHICKEN MARINADE RECIPE | ALLRECIPES
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Chicken Breasts
Total Time 4 hours 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 5 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- 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).
Nutrition Facts : Calories 233 calories, CarbohydrateContent 2.4 g, CholesterolContent 64.6 mg, FatContent 13.6 g, FiberContent 0.3 g, ProteinContent 24.3 g, SaturatedFatContent 2.3 g, SodiumContent 482.2 mg, SugarContent 0.3 g
GRILLED HULI HULI CHICKEN RECIPE: HOW TO MAKE IT
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 15g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 43g protein.
More about "recipes for grilled chicken thighs recipes"
GRILLED CHICKEN KEBAB RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 78 calories per serving
- Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
- Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
- Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
- Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
- Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
- Remove the skewers from the tray, discard the water and wipe the tray dry.
- Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
- Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
- Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
- Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.
GRILLED CHICKEN KEBAB RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 78 calories per serving
- Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
- Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
- Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
- Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
- Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
- Remove the skewers from the tray, discard the water and wipe the tray dry.
- Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
- Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
- Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
- Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.
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