Best Balsamicpaprika Marinated Chicken Recipes

BALSAMIC CHICKEN {EASY MARINADE}

Balsamic Chicken {Easy Marinade} image

Robustly flavored Balsamic Chicken! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.

Provided by Jaclyn

Time 2h30m

Number Of Ingredients 9

Ingredients

1/3 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp minced garlic ((3 cloves))
2 tsp minced fresh rosemary ((or 3/4 tsp dried))
2 tsp minced fresh thyme ((or 3/4 tsp dried))
2 tsp dijon mustard
1 tsp each salt (and freshly ground black pepper)
2 lbs. boneless skinless chicken thighs ((or breasts))
1 Tbsp chopped fresh parsley, (optional)

Steps:

Place chicken in a gallon size resealable bag (or you can use a bowl).
In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
Garnish with parsley if desired. Serve warm.

Nutrition Facts : Calories 276 kcal, Carbohydrate 3 g, Protein 35 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 172 mg, Sodium 380 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

EASY PAPRIKA CHICKEN

Easy Paprika Chicken image

This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted.

Provided by mary winecoff

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 (3 -4 lb) roasting chickens, 3 to 4 pounds, cut into pieces
salt and pepper
4 medium onions, thinly sliced
1 garlic clove, minced
1 tablespoon paprika
1/2 teaspoon ground red pepper
1 (6 ounce) can tomato paste
1/2 cup water
2 medium green bell peppers, halved and sliced

Steps:

Melt butter in large skillet or Dutch oven over medium-high heat.
Season chicken with salt and pepper.
Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
Sprinkle with paprika and ground red pepper.
Combine tomato paste and water and slowly stir into skillet.
Add bell peppers; reduce heat and simmer 10 minutes.
Cover and cook 5 more minutes.
Serve with rice or noodles.

Nutrition Facts : Calories 398.5, Fat 25.6, SaturatedFat 8, Cholesterol 112, Sodium 347.9, Carbohydrate 15, Fiber 3.5, Sugar 7.7, Protein 27.7