Best Grilled Chicken With Parsley Olive Sauce Recipes

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GRILLED CHICKEN WITH PARSLEY SAUCE



Grilled Chicken With Parsley Sauce image

Make and share this Grilled Chicken With Parsley Sauce recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, boneless and skinless
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon sugar
1 cup fresh parsley
1/4 cup chicken broth
1 tablespoon lemon juice
2 teaspoons olive oil

Steps:

  • Preheat the grill to medium. Rub the chicken with ¼ teaspoon of salt, all of the paprika, coriander and sugar.
  • Grill the chicken 8 inches from the heat for 6-8 minutes per side, until cooked through.
  • Meanwhile, in a food processor, puree the parsley, broth, lemon juice, oil and the remaining ¼ teaspoon salt.
  • Spoon the sauce over the chicken.

Nutrition Facts : Calories 280.5, Fat 15.9, SaturatedFat 4.2, Cholesterol 92.8, Sodium 438.4, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 31.1

GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE



Grilled Chicken With Parsley-Olive Sauce image

Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs or breasts (See Tips)
Extra-virgin olive oil
3/4 cup finely chopped parsley leaves and stems (about 1 1/2 ounces or half a bunch)
1 cup Castelvetrano olives, pitted and torn into various-size pieces
1/4 cup Castelvetrano olive brine
1 fresh chile, such as Fresno or jalapeño, thinly sliced
1 lemon
Kosher salt and black pepper

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
  • While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
  • When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
  • Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

GRILLED CHICKEN WITH GARLIC AND PARSLEY



Grilled Chicken With Garlic and Parsley image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

2 small whole heads garlic, separated into cloves and peeled
1/4 cup chopped Italian parsley leaves
Salt and freshly ground white pepper to taste
2 2-pound chickens, halved and with all but the wings boned
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice

Steps:

  • Preheat a gas, charcoal or electric grill until moderately hot. Bring a small saucepan of water to a boil, add garlic and boil 1 minute. Drain. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
  • Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. Reserve remaining garlic mixture.
  • When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. Make sure all pinkness disappears but do not overcook.
  • Meanwhile, melt the butter in a saute pan. Add remaining garlic mixture and saute gently until barely golden. Remove from heat. Add lemon juice and season to taste with salt and pepper.
  • Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 31 grams, Carbohydrate 7 grams, Fat 52 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 17 grams, Sodium 1148 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED CHICKEN WITH HERBS



Grilled Chicken with Herbs image

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

Steps:

  • In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
  • Preheat grill to medium high heat OR set oven to broil.
  • Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g

SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE



Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon Spanish paprika
1 tablespoon smoked paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless chicken breasts
Olive oil
Parsley-Mint Sauce, recipe follows
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper

Steps:

  • Preheat your grill to high.
  • Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
  • Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
  • Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
  • Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE



Mediterranean Grilled Chicken with Green Olive Salsa Verde image

Provided by Bobby Flay

Time 3h50m

Yield 4 servings

Number Of Ingredients 17

1/2 cup brine from green olives, such as Picholine or Castelvetrano
1/4 cup pure olive oil
1/4 cup coarsely chopped fresh oregano, plus more for garnish
6 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped to a paste
Zest and juice of 2 lemons
1 small Spanish onion, halved and thinly sliced
One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 large clove garlic, chopped to a paste
Zest and juice of 1/2 lemon
Freshly ground black pepper
Pinch red chile flakes, optional

Steps:

  • For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
  • For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
  • Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
  • Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

GRILLED LEMON-PARSLEY CHICKEN BREASTS



Grilled Lemon-Parsley Chicken Breasts image

The marinade makes a delicious sauce that perfectly finishes off these juicy, flavorful grilled chicken breasts.

Provided by KathyP53

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
6 tablespoons olive oil
1 tablespoon minced fresh parsley leaves
1 1/4 teaspoons sugar
table salt
fresh ground black pepper
3 medium garlic cloves, minced
2 tablespoons water
4 (8 ounce) boneless skinless chicken breasts

Steps:

  • Whisk together mustard, 1 tbsp lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoons sugar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in small bowl; set aside.
  • Whisk together remaining tablespoon lemon juice, remainin 3 tablespoons olive oil, remaining teaspoons of sugar, 1 1/2 teaspoons salt, 1/2 tsp pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
  • Light large chimney starter filled with charcoal (6 qts, about 100 briquets) and allow to burn until coal are fully ignited andpartially covered with thin layer of ash, about 20 minutes. Build modified 2 leverl fire by arranging all coals over half of grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean. Dip wad of paper towels in oil, holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5" above grate for 5 minutes.
  • Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facin coals. Cover with disposable 9x13" aluminum pan and cook until bottom of chicken just begins to develop light rill marks and is no longer translucent, 6-9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant read thermometer inserted into thickest part of chicken registers 140 degrees, 6-9 minutes longer.
  • Move chicken to hotter side of grill and cook,uncovered, until dark grill marks appear, 1-2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant read thermometer inserted into thickest part of chicken registers 160 degrees, 1-2 minutes linger. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4" thick slices and transfer to individual plates.
  • Drizzle with reserved sauce to serve.
  • On gas grill: Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grill grate with grill brush to clean. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner turned to high and turn off other burners. Proceed with recipe, grilling with lid down and omitting disposable pan. Increase browning time by 1-2 minutes.

Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 3.5, Cholesterol 131.6, Sodium 163, Carbohydrate 2.9, Fiber 0.1, Sugar 1.6, Protein 52.6

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