Last Minute Chicken

Ingredients

  • 2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 2 tsp paprika OR smoked paprika
  • 2 tsp dried oregano
  • 1 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 3 lbs. boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped (optional)

Directions

  1. Combine the garlic, onion, paprika, oregano, pepper and salt in a small bowl. Sprinkle half the spices over the chicken. Turn the chicken pieces over and sprinkle the remaining spices over them. Rub the spices into the chicken, if needed, to coat well.
  2. Heat a nonstick grill pan over medium heat. Drizzle with the olive oil. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook the chicken without touching it for 5 minutes. Flip the pieces over and cook for 3 to 5 minutes until they’re cooked through. Repeat with remaining chicken.
  3. Preheat oven to broil.
  4. Place an oven rack 6 inches from the top of the oven. Put a wire rack over a large baking tray and arrange the chicken on the wire rack. Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil for 5 to 6 minutes.
  5. Let the cooked chicken rest for 5 minutes before serving. Sprinkle the pieces with cilantro, if desired.

Rosemary-Lemon Grilled Chicken

Ingredients

  • 1 medium lemon
  • 1/3 cup butter, cubed
  • 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)

Directions

  1. Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper.
  2. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Garlic-Grilled Chicken with Pesto Zucchini Ribbons

Ingredients

  • 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

Spiced Grilled Chicken with Cilantro Lime Butter

Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 6 bone-in chicken breast halves (8 ounces each )
CILANTRO LIME BUTTER:
  • 1/3 cup butter, melted
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lime juice
  • 1 serrano pepper, finely chopped
  • 1/8 teaspoon pepper

Directions

  1. In a small bowl, combine the first eight ingredients. Brush over chicken.
  2. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°.
  3. Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

Grilled Chicken and Mango Skewers

Ingredients

  • 3 medium ears sweet corn
  • 1 tablespoon butter
  • 1/3 cup plus 3 tablespoons sliced green onions, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium mango, peeled and cut into 1-inch cubes
  • 1 tablespoon extra virgin olive oil
  • Lime wedges, optional

Directions

  1. Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm.
  2. Toss chicken with salt and pepper. Alternately thread chicken and mango onto four metal or soaked wooden skewers. Brush with oil.
  3. Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

Best Grilled Chicken Breast

Ingredients

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

Directions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
  3. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
  4. Garnish with parsley before serving.

Bruschetta Grilled Chicken

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • Juice of 1 lemon, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning or dried oregano
  • 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
  • 3 slicing tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. freshly chopped basil
  • 4 slices mozzarella
  • Freshly grated Parmesan, for serving

Directions

  1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
  2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
  3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
  4. Garnish with Parmesan and serve.