Best 2 Anitas Grilled Chicken Recipes

Indulge in the mouthwatering flavors of Anita's Grilled Chicken, a culinary delight that promises a tantalizing experience. This succulent dish features tender and juicy chicken marinated in a symphony of herbs and spices, grilled to perfection with a smoky char that enhances its savory goodness. The recipe includes variations to cater to different tastes, from a classic marinade to a zesty lemon-herb blend. Accompanying the main course are two delectable side dishes that elevate the meal to a whole new level. The tangy Cucumber Salad, with its refreshing???? cucumber, red onion, and vinegar dressing, provides a light and crisp counterbalance to the richness of the chicken.?️?️?️?️ Meanwhile, the Creamy Potato Salad, made with tender potatoes, creamy mayonnaise, and a hint of mustard, adds a velvety smoothness that perfectly complements the grilled chicken. Get ready to embark on a culinary journey with Anita's Grilled Chicken, a dish that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

ANITA'S GRILLED CHICKEN...

Anita's Grilled Chicken... image

I love grilled meats of any-kind... sorry if it offends anyone..But it was how I was raised to eat in balance. My father and my mothers father were big in my life. They both believed in good balanced meals..And as easy it is to cook meat is as easy to mess it up.. This chicken recipe is easy and fast. can be done ahead, frozen...

Provided by Anita Keane

Categories Chicken

Time 35m

Number Of Ingredients 6

Ingredients

2 lb chicken breasts, boneless and skinless
1 1/2 c evo
1 bunch of fresh curly parsley
2 sprig(s) of fresh basil
4 clove (large ones) of garlic
dash(es) to taste of kosher/or lite salt and black pepper

Steps:

1. Clean and pat dry breasts
2. place breasts in large bowl, salt and pepper to your taste.
3. Chop parsley to make 1/2 cup chopped, chop all of the basil.
4. In medium bowl put parsley and basil, toss together
5. Next take EVO and pour over breasts,Then take garlic and press the garlic over breasts. Toss and mix garlic and oil with the breasts. Add Parsley and Basil mix coat breasts well..
6. cover bowl with plastic wrap. You can let them rest together in Refrigeration for half hour. Or you can do this a day ahead, the long they marinate the stronger the flavors blend together.
7. Once ready on hot hot grill each breast 6/8 mins each side. let meat rest for few minutes before serving.
8. I serve this sliced on an angle over a spinach salad, on grilled garlic bread with roasted peppers and broccoli-rabe..to die for..This kind of prep leaves open for you to do your own spin on it...Have fun enjoy...
9. You can also after at least hour of marinating places breasts in freeze lock bags,( with most air squeezed out) from this last prep-step for another time or just to get ahead on a Party or BBQ.
10. You can also add a balsamic vinaigrette as a extra punch in flavor instead of just EVO.

GRILLED CHICKEN FAJITAS

Grilled Chicken Fajitas image

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Provided by mikeandmelody

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 7

Ingredients

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

Steps:

Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cut bell peppers in half and discard the inner membranes and seeds.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cut peppers and chicken into strips and serve on tortillas.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g

Tips:

Choose the right chicken: Use boneless, skinless chicken breasts or thighs for best results.
Marinate the chicken: Marinating the chicken helps to tenderize it and infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or you can get creative with your own marinade recipes.
Preheat the grill: Preheat the grill to medium-high heat before cooking the chicken. This will help to prevent the chicken from sticking to the grill and will give it a nice sear.
Cook the chicken over direct heat: Grill the chicken over direct heat for 6-8 minutes per side, or until cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Let the chicken rest: After grilling, let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken and make it more tender.

Conclusion:

Anita's Grilled Chicken is a delicious and easy-to-make recipe that is perfect for a summer cookout or a weeknight meal. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then grilled to perfection. The result is a juicy, tender, and flavorful chicken that is sure to please everyone at the table.