Best 3 Wood Grilled Breast Of Chicken Marsala With Grilled Carrots Recipes

Indulge in a culinary journey with our tantalizing Wood-Grilled Breast of Chicken Marsala with Grilled Carrots, a dish that harmonizes the rustic charm of wood-fired cooking with the elegance of classic Italian flavors. This recipe elevates the humble chicken breast to new heights, infusing it with a smoky aroma and delectable char. The accompanying grilled carrots lend a vibrant sweetness that beautifully complements the savory richness of the Marsala wine sauce. Prepare to tantalize your taste buds with this symphony of flavors that will leave you craving for more.

But that's not all! This article also features a collection of equally enticing recipes that cater to diverse culinary preferences. Craving a refreshing and vibrant salad? Look no further than the Grilled Lemon Herb Chicken Salad, a delightful medley of succulent chicken, crisp greens, and zesty citrus dressing. If you're in the mood for something hearty and comforting, try the Wood-Grilled Chicken Thighs with Smoky Black Bean Sauce, where tender chicken thighs are bathed in a tantalizing sauce made from smoky black beans and aromatic spices. And for those seeking a quick and flavorful meal, the Grilled Chicken Satay with Peanut Sauce promises an explosion of Southeast Asian flavors, with tender chicken skewers coated in a creamy peanut sauce.

Here are our top 3 tried and tested recipes!

WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS

Wood-Grilled Breast of Chicken Marsala with Grilled Carrots image

Categories Chicken Garlic Mushroom Low Fat Wheat/Gluten-Free Carrot Marsala Grill/Barbecue Healthy Shallot Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 tsp ground fennel seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts (about 6 oz each)
16 small carrots, peeled
3 1/2 cups marsala
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tbsp light cream
Fresh rosemary sprigs

Steps:

Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES

Marsala-Marinated Chicken With Roasted Vegetables image

Marsala and chicken don't always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You'll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It's veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.

Provided by Charlotte Druckman

Categories dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 large shallots
3 tablespoons Dijon mustard, plus more to taste
1 tablespoon honey
Kosher salt and black pepper
2 cups dry Marsala
1/4 cup plus 6 tablespoons extra-virgin olive oil, and more to taste
6 bone-in, skin-on chicken thighs (about 2 pounds)
2 fresh oregano sprigs plus 2 tablespoons chopped fresh oregano leaves
4 large carrots (about 3/4 pound)
3/4 pound mixed mushrooms, such as cremini and shiitake (or fancier chanterelle, maitake, or morel mushrooms)
3 tablespoons apple cider vinegar
10 ounces salad greens

Steps:

Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 41 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1096 milligrams, Sugar 13 grams, TransFat 0 grams

GRILLED CHICKEN MARSALA

Grilled Chicken Marsala image

Make and share this Grilled Chicken Marsala recipe from Food.com.

Provided by Cook4_6

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

olive oil, as needed
16 ounces chicken breasts
2 ounces low-sodium bacon, cut in 1/4-inch pieces
coarse salt
fresh ground black pepper
5 ounces fresh mushrooms, sliced
1/2 cup high-grade dry marsala wine
1/2 cup chicken broth
2 tablespoons cornstarch
4 tablespoons heavy cream (maybe less)
1/4 cup fresh flat-leaf parsley, minced

Steps:

Season chicken with salt and pepper and grill.
In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
Combine Marsala, broth and corn starch.
With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
Cook Marsala mixture until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce.
Add the chicken to the pan and turn to coat and reheat for a minute.
Serve with the sauce over top and a sprinkle of parsley.

Nutrition Facts : Calories 301.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 93.1, Sodium 178.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1, Protein 25.9

Tips:

Choose the right cut of chicken: For this recipe, boneless, skinless chicken breasts are the best choice. They are lean and cook quickly, making them perfect for grilling.

Marinate the chicken: Marinating the chicken in a mixture of olive oil, herbs, and spices helps to infuse it with flavor and keep it moist during cooking.

Grill the chicken over medium-high heat: This will help to create a nice sear on the outside of the chicken while keeping the inside juicy. Cook the chicken breasts for about 10-12 minutes per side, or until they are cooked through.

Make sure to use a grill pan or basket: This will help to prevent the chicken from sticking to the grates.

Use a meat thermometer to check the internal temperature of the chicken: The chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit.

Let the chicken rest before slicing: This will help to keep the juices in the chicken and prevent it from drying out.

Serve the chicken with your favorite sides: Grilled carrots, roasted potatoes, or a simple salad are all great options.

Conclusion:

Wood-grilled breast of chicken marsala with grilled carrots is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is marinated in a flavorful mixture of olive oil, herbs, and spices, then grilled to perfection. The grilled carrots add a sweet and smoky flavor to the dish. This dish is sure to be a hit with your family and friends.