Best Grilled Chicken Platter Recipes

Grilled Chicken Fajitas Platter image

Provided by Melissa d'Arabian : Food Network

Time 2h40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup lime juice (about 3 limes)
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
4 boneless chicken breast halves, skinned (about 2 pounds)
4 scallions, tops removed
1 yellow onion, quartered
1 green bell pepper, halved, seeded
1 red bell pepper, halved, seeded
Shredded Cheddar, for serving
Sour cream, for serving

Steps:

Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

Grilled Chicken Platter image

Provided by Martha Stewart

Number Of Ingredients 12

2 tablespoons toasted almonds
1/2 cup packed fresh parsley
1/4 cup olive oil, divided
2 tablespoons water
1 teaspoon grated lemon zest
Coarse salt and ground pepper
1/4 loaf Italian bread
2 zucchini
1 red onion
4 lemons
1 pound chicken cutlets
Romaine lettuce

Steps:

In a food processor, puree almonds, parsley, 2 tablespoons olive oil, water, and lemon zest; season pesto with salt and pepper.
Cut bread, zucchini, and onion into thick slices and halve lemons; toss with remaining 2 tablespoons olive oil and season with salt and pepper. Grill until vegetables are cooked through and bread and lemons are lightly charred.
Season chicken cutlets with salt and pepper; grill until cooked through. Spread bread with pesto. Serve chicken platter with romaine lettuce.

Nutrition Facts : Calories 418 g, Fat 20 g, Fiber 7 g, Protein 30 g