Best Felicitys Garlicky Grilled Chicken Recipes
CRISPY GARLIC GRILLED SPLIT CHICKEN BREAST
Learn the secret of moist and tender split chicken breast on a gas grill that will have you doing this economical recipe for friends and family. Just use these easy to follow step by step photo instructions. You can do it tonight.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 1h30m
Number Of Ingredients 6
Steps:
- Trim chicken breasts by removing any trim-able fat. and excess skin and the rib section. Cut in half or thirds depending on size. Pat dry.
- Mix ingredient of rub very well.
- Apply rub to skin heavy, and lightly to cut edges. Shake off excess. Don't try to use all the rub.
- Preheat grill to a surface temperature of about 450°, which is medium-high on most grills. Keep one of the outside burners off to create a cooler area. You want the chicken to rest at room temperature for 15-20 minutes before starting to grill.
- Place the chicken pieces skin side up and grill for 5-6 minutes. Flip skin down for 3-4 minutes. Keep doing flips and when the skin is down, only do 3-4 minutes. If the skin is getting too dark, do the skin-side-down time over the turned-off burner.
- Grill to an internal temperature of 165°. About 30 minutes total grill time depending on your grill and sizes of chicken pieces.
Nutrition Facts : Calories 196 kcal, Carbohydrate 0.4 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1179 mg, Fiber 0.2 g, Sugar 0.003 g, UnsaturatedFat 5 g, ServingSize 1 serving
GRILLED HONEY GARLIC CHICKEN
This Grilled Honey Garlic Chicken is healthy and delicious with a sweet, sticky garlic glaze. It only takes 5 ingredients to make the marinade and cooks up in less than 10 minutes.
Provided by Alyssa Rivers
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- In a small bowl whisk honey, soy sauce, garlic and lemon. Reserve 1/4 cup of the sauce and add the rest of the sauce to the chicken in a medium sized bowl and let marinate for 30 minutes.
- Preheat the grill to medium high heat and Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions and sesame seeds if desired.
Nutrition Facts : Calories 426 kcal, Carbohydrate 25 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 148 mg, Sodium 658 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 15 g, ServingSize 1 serving
GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Provided by Ian Knauer
Categories Summer Small Plates Chicken Garlic Kid-Friendly Rosemary Spring Grill/Barbecue Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
- Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
- Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
- Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.
GRILLED LEMON-GARLIC CHICKEN
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
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
FELICITY'S GARLICKY GRILLED CHICKEN
Saw a recipe which I used as a guide. Used breasts instead of pieces, increased the garlic & poached the chicken in the marinade first as my meat was very thick. Finished by browning the chicken for a more appetising appearance. YUM! Great for garlic lovers. Prep time does not include marinating time, as that can vary, depending on the time you have.
Provided by MrsSPheonix
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
- Add all other ingredients, except oil and butter to food processor and blend to a paste.
- With motor running, drizzle in oil until the mixture is a pale green.
- I used about ¼ cup, but this can vary to taste.
- Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
- Melt butter in pan (if using) and turn the heat down.
- Place chicken breasts in pan with all the marinade and cover.
- The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
- After about 10 minutes the steam has helped cooked through the chicken.
- Remove lid, increase heat (med-high) and brown chicken on both sides.
- I served this with a side of steamed spinach and “Felicity’s Stuffed Red Peppers”, also here on ‘Zaar.
- I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.
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