Best 20 Garlic Grilled Chicken Recipes

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**Garlic Grilled Chicken: A Flavorful and Juicy Main Course**

Garlic grilled chicken is a versatile and delectable dish that can be enjoyed for lunch, dinner, or even as a party appetizer. With just a few simple ingredients and minimal preparation, you can create a mouthwatering chicken dish that's bursting with flavor. This recipe collection offers three variations of garlic grilled chicken to suit your taste preferences and dietary needs: a classic garlic grilled chicken, a tangy lemon garlic grilled chicken, and a spicy chili garlic grilled chicken. Each recipe provides step-by-step instructions, cooking tips, and suggestions for serving, ensuring a perfect grilling experience. Whether you're a seasoned griller or a beginner, these garlic grilled chicken recipes will guide you towards creating a flavorful and juicy main course that will impress your family and friends.

Let's cook with our recipes!

GRILLED LEMON-GARLIC CHICKEN



Grilled Lemon-Garlic Chicken image

This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.

Provided by ReachtotheStars

Categories     BBQ & Grilling     Chicken

Time 2h20m

Yield 4

Number Of Ingredients 7

1 cup olive oil
⅔ cup lemon juice
6 cloves garlic, minced
1 tablespoon onion powder
1 teaspoon ground black pepper
½ teaspoon salt
1 pound skinless, boneless chicken breasts, cut into strips

Steps:

  • Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO



Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.

Provided by Melissa Clark

Categories     poultry, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

  • In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  • When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
  • While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  • To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS



Grilled Lemon-Garlic Chicken Thighs with Herbs image

With these grilled lemon-garlic chicken thighs, you can call yourself a superstar.

Provided by Burning Glove

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

½ cup extra-virgin olive oil
4 medium lemons, zested and juiced
5 sprigs fresh rosemary, leaves stripped and finely chopped
5 sprigs Fresh Sage
3 cloves garlic, smashed and finely chopped
½ teaspoon crushed red pepper
8 (5 ounce) chicken thighs, trimmed
kosher salt to taste
1 tablespoon extra-virgin olive oil, or to taste
2 medium lemons

Steps:

  • Zest and juice 4 lemons; reserve remaining 2 whole.
  • Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
  • Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
  • Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
  • Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 8.6 g, Cholesterol 88.2 mg, Fat 30.7 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 6.4 g, Sodium 82.3 mg

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD



Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
  • Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
  • Preheat the oven to 350 degrees F.
  • Bake the chicken, covered in foil, for 35 to 45 minutes.
  • Meanwhile, preheat the grill to medium high.
  • Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
  • Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
  • In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES



Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

8 cloves roasted garlic
1/4 cup white wine vinegar
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes
12 fingerling potatoes, scrubbed
Kosher salt
Olive oil
4 (8-ounce) bone-in chicken breasts
Freshly ground black pepper
Fresh oregano sprigs, for garnish
Fresh parsley sprigs, for garnish

Steps:

  • Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
  • Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
  • Heat the grill to medium.
  • Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

LEMON-GARLIC GRILLED CHICKEN



Lemon-Garlic Grilled Chicken image

Such a simple mix of herbs adds so much tasty flavor to this yummy chicken. You can either through it on the grill or bake it.-Donna Leuw, Calgary, Alberta

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear.

Nutrition Facts : Calories 172 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS



Garlic-Grilled Chicken with Pesto Zucchini Ribbons image

The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 teaspoons grated lemon zest
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 cup prepared pesto
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges

LEMON AND GARLIC GRILLED CHICKEN THIGHS



Lemon and Garlic Grilled Chicken Thighs image

Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4

Number Of Ingredients 7

1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
1 tablespoon fresh oregano leaves, roughly chopped
Zest and juice of 2 lemons
4 large garlic cloves, finely grated
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
Green salad, for serving

Steps:

  • Prepare an outdoor grill for medium heat.
  • Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
  • Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
  • Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS



Grilled Garlic, Rosemary and Lemon Dijon Chicken Breasts image

This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.

Provided by DEJackel

Categories     Chicken Breast

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

4 -5 boneless skinless chicken breasts
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh garlic
1 1/2 teaspoons fresh lemon juice
3/4 cup olive oil
2 -3 tablespoons balsamic vinegar
2 -3 tablespoons rice wine vinegar
2 tablespoons Dijon mustard

Steps:

  • In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
  • Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
  • Poor the marinade all over the chicken (cover top and bottom).
  • Let the chicken marinade in the mixture for 2 - 3 hours.
  • Grill/barbecue the chicken and serve!

3-INGREDIENT GARLIC-HERB GRILLED CHICKEN WINGS



3-Ingredient Garlic-Herb Grilled Chicken Wings image

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Chicken     Grill     Grill/Barbecue     Summer     Garlic     Herb     Rosemary     Thyme     Dinner

Yield 4 servings

Number Of Ingredients 6

2 pounds chicken wings (flats and drumettes attached or separated)
6 medium garlic cloves, finely grated or pressed
1/4 cup chopped rosemary, thyme, and/or oregano
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

Steps:

  • Pat wings very dry with paper towels. Whisk garlic, herbs, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes or up to overnight.
  • Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
  • Transfer wings to a platter. Season with salt and pepper and serve immediately.
  • Do Ahead
  • Wings can be marinated 1 day ahead; keep chilled.

GRILLED GARLIC HERB CHICKEN SANDWICHES



Grilled Garlic Herb Chicken Sandwiches image

Grilling up a quick, delicious dinner doesn't get any easier when you start with Market Pantry™ pre-seasoned chicken breasts. Once thawed, they go right onto the hot grate and minutes later you've got garlicky, grilled chicken.

Provided by Target Test Kitchen

Categories     Trusted Brands: Recipes and Tips     Target Test Kitchen

Time 25m

Yield 5

Number Of Ingredients 12

1 (32 ounce) package Market Pantry™ Frozen Garlic Herb Chicken Breasts, thawed according to package directions
5 large leaf (blank)s Lettuce
5 (1/4 inch thick) slices Tomato slices
5 roll (blank)s hamburger buns, split
½ cup Market Pantry™ mayonnaise
¼ cup Market Pantry™ sour cream
2 cloves garlic, minced
3 tablespoons minced fresh basil
1 tablespoon Market Pantry™ capers, minced
1 teaspoon fresh lemon juice
¼ teaspoon salt
1 pinch Black pepper (to taste)

Steps:

  • Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
  • Stir Basil Mayo ingredients in small bowl until blended.
  • Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 24.7 g, Cholesterol 111.5 mg, Fat 25.8 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 5.7 g, Sodium 618.5 mg, Sugar 1.3 g

GINGER-GARLIC GRILLED CHICKEN



Ginger-Garlic Grilled Chicken image

Tangy, sweet ginger-garlic grilled chicken is filled with flavor that you and your family are sure to love.

Provided by Kaylie Wells

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 5

3 tablespoons olive oil
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 teaspoons soy sauce
2 skinless, boneless chicken breasts

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine olive oil, ginger, garlic, and soy sauce in a medium bowl; mix until well combined. Brush sauce, using a pastry brush, onto 1 side of each chicken breast, making sure chicken is well covered.
  • Place chicken, sauce-side up, on the preheated grill. Cook for 10 minutes, flip over, and brush sauce on the other side. Discard any unused sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 326.4 calories, Carbohydrate 4.7 g, Cholesterol 64.6 mg, Fat 23.1 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.6 g, Sodium 357.9 mg, Sugar 0.3 g

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD



LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD image

Categories     Chicken     Quick & Easy     Backyard BBQ     Dinner

Yield 4 servings

Number Of Ingredients 20

5 cloves garlic, peeled
Salt
1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
Black pepper
4 boneless skinless chicken breasts
4 boneless, skinless chicken thighs
1 pound asparagus spears
8 slices prosciutto
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed

Steps:

  • Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

GRILLED HONEY-GARLIC CHICKEN KABOBS



Grilled Honey-Garlic Chicken Kabobs image

We cook out all four seasons, so, I'm always in search of new marinades. We've been making these marvelous kabobs for years. They're a family favorite.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup lemon juice
4 garlic cloves, minced
2 teaspoons honey
1-1/2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 teaspoon salt, optional
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. , Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11x7-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. , Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Brush frequently with reserved marinade.

Nutrition Facts : Calories 272 calories, Fat 17g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 65mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS



Greek Garlic and Herb-Stuffed Grilled Chicken Breasts image

A warm evening, a glass of wine, and tender grilled chicken filled with herb-flecked cheese and olives--perfect.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 container (4 oz) garlic-and-herbs spreadable cheese
1/3 cup coarsely chopped kalamata olives, patted dry
1/3 cup finely chopped green onions
1 1/2 teaspoons chopped fresh oregano leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
  • Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 290, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g

GRILLED LEMON CHICKEN WITH GARLIC BREAD



Grilled Lemon Chicken with Garlic Bread image

This light dinner is just the thing for an end-of-the summer evening. In minutes, thin cutlets get lemony taste from a quick marinade and smokiness from the hot grill. To complete the meal, serve with our Corn and Radish Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons olive oil, plus more for grates
2 garlic cloves
1/4 cup fresh lemon juice, plus lemon wedges, for serving
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
4 thick slices country bread

Steps:

  • Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).
  • Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).
  • Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.

Nutrition Facts : Calories 393 g, Fat 13 g, Fiber 2 g, Protein 43 g

WHOLE GRILLED CHICKEN WITH LEMON AND GARLIC



Whole Grilled Chicken With Lemon and Garlic image

Absolutely divine. This recipe comes from Weber's Big Book of Grilling, which is our grill bible. Be sure when you truss the bird that you secure the cavity and the neck with a pin of some sort, otherwise the wine and lemon juice will just come right back out when you pour it in. Also, make sure your grill really is at a medium heat, otherwise the skin will char. The prep time listed here includes the time it takes to roast the garlic.

Provided by 2hot2handle

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

1 head garlic
1 teaspoon extra virgin olive oil
lemon zest, from 2 lemons
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons fresh rosemary, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1 whole chicken, 4-5 lbs
kosher salt
black pepper, freshly ground
4 sprigs fresh rosemary
1/4 cup dry white wine
1 lemon, thinly sliced (optional)

Steps:

  • To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes).
  • To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well.
  • Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast.
  • Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity.
  • Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
  • Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional).
  • Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.

Nutrition Facts : Calories 768.8, Fat 54.2, SaturatedFat 15.3, Cholesterol 243.8, Sodium 666.7, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 58.3

GRILLED GARLIC-LEMON CHICKEN



Grilled Garlic-Lemon Chicken image

Make and share this Grilled Garlic-Lemon Chicken recipe from Food.com.

Provided by Christine

Categories     Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
2 cloves garlic, pressed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
2 tablespoons olive oil

Steps:

  • Place Chicken breasts in a medium, non reactive bowl.
  • Add garlic, salt, pepper, lemon juice and olive oil.
  • Turn chicken several times to coat with marinade.
  • Cover and marinate 1-2 hours in the refrigerator.
  • Prepare a hot fire in a barbecue grill.
  • Oil the grill.
  • Remove breasts from the marinade, shaking off excess and place on hot grill.
  • Cook until lightly browned, about 6 minutes.
  • Turn and brush with marinade.
  • Grill second side 4-6 minutes or until white throughout but still juicy.

GARLIC-LEMON CHICKEN BREASTS GRILLED ON THE BIG GREEN EGG RECIPE



Garlic-Lemon Chicken Breasts Grilled on the Big Green Egg Recipe image

Provided by angelahon

Number Of Ingredients 6

5 Organic chicken breasts
3 cloves garlic
1 large lemon, squeezed
1/3 cup extra olive oil
Salt and pepper
Fresh chopped parsley

Steps:

  • Blend the garlic, lemon, and olive oil with some salt and pepper together in the blender. When done, set aside 2-3 tbs. to drizzle over the chicken when it's cooked. Generously season the chicken breasts on both sides with the spice rub and some salt and pepper. Put the chicken in a Ziploc bag and pour the marinade in, distributing it over the chicken. Marinate for 30 minutes. Prep your grill and heat it to 350 degrees over a medium fire or medium direct heat. Place the chicken breasts on the grill and cook 8-12 minutes, flipping occasionally, until the meat registers an internal temperature of 170 degrees. Place chicken on a platter, drizzle with reserved marinade, and tent with foil. Let rest for ten to fifteen minutes. Top with fresh chopped parsley and serve.

Tips:

  • Use a flavorful marinade: The marinade helps to infuse the chicken with flavor and keep it moist during grilling. Be sure to use a marinade that contains acidic ingredients, such as lemon juice or vinegar, to help tenderize the chicken.
  • Grill the chicken over medium heat: This will help to prevent the chicken from burning on the outside while remaining raw on the inside.
  • Use a meat thermometer to ensure the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the grill.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.

Conclusion:

Garlic grilled chicken is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can ensure that your chicken turns out perfectly cooked and flavorful every time.

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