Best Grilled Chicken With Red Pepper And Basil Recipes

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GRILLED CHICKEN WITH BASIL DRESSING



Grilled Chicken with Basil Dressing image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h6m

Yield 6 servings

Number Of Ingredients 10

2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Steps:

  • Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
  • Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
  • Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

GRILLED BASIL CHICKEN



Grilled Basil Chicken image

This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons chopped red onion
2 tablespoons minced fresh basil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
Grilled romaine, optional

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

Nutrition Facts : Calories 231 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 156mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

BASIL GRILLED CHICKEN SANDWICHES WITH RED PEPPER RELISH



Basil Grilled Chicken Sandwiches With Red Pepper Relish image

Basil lovers unite!!! This one is for you! Great tasty sandwich, lower in calories and high in protein ans quick. Equally as good hot or cold also. From a fitness website. Note cooking time doesnt include chicken marinading time, and the relish can be done ahead.

Provided by LAURIE

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup plain yogurt (low-fat or non-fat)
1 lemon, juice and zest of
1 garlic clove, minced
10 basil leaves, chopped
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 garlic clove, minced
salt
fresh ground black pepper
1 cup roasted red pepper, chopped
1 tablespoon balsamic vinegar
10 basil leaves, chopped
1 cup arugula leaf
4 small loaf focaccia bread, sliced in half

Steps:

  • Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
  • Add the chicken and coat it evenly with the yogurt mixture.
  • Cover and refrigerate for at least 1 hour or overnight.
  • Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
  • Add the raw red pepper, onion and garlic and season with salt and pepper.
  • Cook until the vegetables soften, about 5 minutes.
  • Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
  • Remove from heat, cool and stir in the basil.
  • This can be stored in the refrigerator for up to 1 week.
  • For the chicken preheat the grill to high heat.
  • Remove the chicken from the marinade and discard the marinade.
  • Season the chicken with salt and pepper.
  • Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
  • Let the chicken cool slightly and slice it on the bias.
  • For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
  • Finish the sandwiches with a dollop of relish and the other half of the focaccia.

Nutrition Facts : Calories 221.5, Fat 7.1, SaturatedFat 2.2, Cholesterol 76.4, Sodium 586.9, Carbohydrate 8.5, Fiber 1.4, Sugar 4.2, Protein 30.4

LEMON BASIL GRILLED CHICKEN



Lemon Basil Grilled Chicken image

Tart, fresh marinade livens up simple grilled chicken.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 47m

Yield 6

Number Of Ingredients 7

6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
1 teaspoon freshly grated lemon peel
¼ cup fresh lemon juice
2 teaspoons minced fresh garlic
¼ teaspoon salt
2 tablespoons Mazola® Corn Oil
½ cup loosely packed fresh basil leaves

Steps:

  • Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
  • Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
  • Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
  • Preheat grill to medium-high heat or about 400 degrees F.
  • Remove chicken from marinade and discard marinade.
  • Grill for 4 to 6 minutes per side or until cooked through.
  • Transfer to serving plate and garnish with additional basil, if desired.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 1.3 g, Cholesterol 64.6 mg, Fat 7.4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1.4 g, Sodium 153.6 mg, Sugar 0.3 g

GRILLED CHICKEN WITH RED PEPPER AND BASIL



Grilled Chicken with Red Pepper and Basil image

When preparing the marinade for the chicken, always reserve some before placing the chicken into it.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

3 tablespoons fresh lemon juice
4 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 garlic clove, minced
1 1/2 pounds skinless, boneless chicken breasts, trimmed of fat
2 red bell peppers
Kosher salt and freshly ground black pepper
8 fresh basil leaves

Steps:

  • In a shallow dish, whisk together the lemon juice, vinegar, oil, stock, and garlic. Reserve 3 tablespoons. Add the chicken, turning to coat, and marinate for 20 minutes.
  • Meanwhile, prepare a stove-top griddle or outdoor grill. Grill the peppers, turning frequently, until charred and wrinkled, about 10 minutes. Remove to parchment paper to cool. Peel over the parchment paper, reserving the juices. Cut the peppers into 1/4-inch strips and place in a bowl. Stir in the collected juices and the reserved marinade. Season with salt and pepper.
  • Grill the chicken until the juices run clear when pricked at the thickest point, about 4 minutes per side. Arrange the chicken over the Caramelized Corn with Shallots and spoon the pepper mixture on top. Garnish with the basil.

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