Best Grilled Chicken With Almond And Garlic Sauce Recipes

GRILLED LEMON-GARLIC CHICKEN

Grilled Lemon-Garlic Chicken image

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

Ingredients

1 cup olive oil
⅔ cup lemon juice
6 cloves garlic, minced
1 tablespoon onion powder
1 teaspoon ground black pepper
½ teaspoon salt
1 pound skinless, boneless chicken breasts, cut into strips

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

MY FAVORITE GRILLED CHICKEN EVER

My Favorite Grilled Chicken Ever image

Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.

Provided by stylingmom

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 9h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups white distilled vinegar
2 cups water
2 sticks butter
4 tablespoons Worcestershire sauce
4 tablespoons garlic salt
2 tablespoons ground black pepper
1 tablespoon white sugar
2 teaspoons minced garlic
2 (8 ounce) bone-in chicken breasts
4 chicken leg quarters

Steps:

Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g

GRILLED CHICKEN WITH ALMOND AND GARLIC SAUCE

Grilled Chicken with Almond and Garlic Sauce image

Provided by Dr. Fedon Alexander Lindberg

Categories Food Processor Chicken Garlic Nut Poultry Vegetable Broil Marinate Roast Backyard BBQ Tree Nut Almond Chill Grill/Barbecue Advance Prep Required

Yield Serves 4

Number Of Ingredients 21

Ingredients

Sauce
9 ounces dried large white beans, such as lima beans
1/2 cup ground almonds
2 garlic cloves
1 tablespoon white wine vinegar
Scant 1/2 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon cold-pressed flaxseed oil
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Chicken
2 spring chickens (poussins), (about 2 pounds each)
Juice of 1 lemon
3 tablespoons olive oil
1/2 teaspoon dried oregano
3 tablespoons dry white wine
2 garlic cloves, finely chopped
1 onion, finely chopped
Salt and pepper
2 tablespoons chopped fresh herbs, such as parsley, thyme, or oregano
Lemon wedges, to serve

Steps:

1. For the sauce, soak the beans in a generous amount of water overnight.
2. Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible. Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator.
3. Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste. Spread the paste over the chicken and massage it into the meat. Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight.
4. The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches. Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 1/2 hours. Drain well.
5. Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste. Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce. Add the flaxseed oil and season with salt and pepper. Set aside.
6. Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.
7. Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes. Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear.
8. Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges.