Best Pan Grilled Chicken With Gremolata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST GRILLED CHICKEN



The Best Grilled Chicken image

It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 whole chicken (3 1/2 to 4 pounds)
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup parsley leaves, finely chopped
1/4 cup chives, finely chopped
2 cloves garlic, finely grated
1 small shallot, finely chopped
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
  • To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
  • Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
  • Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
  • Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
  • Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
  • Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.

GRILLED CHICKEN WITH GREMOLATA AND ARUGULA SALAD



Grilled Chicken with Gremolata and Arugula Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 clove garlic
1/4 teaspoon kosher salt, plus more for seasoning
3/4 cup fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup red or yellow pear tomatoes, halved
1 teaspoon extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
  • Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
  • Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.

ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER



Roast Chicken and Vegetables with Gremolata Butter image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

1 (5-pound) roasting chicken
Essence, recipe follows
4 baking potatoes
1 large sweet onion
18 baby carrots
Olive oil
2 lemons
6 garlic cloves
1 bunch fresh parsley
2 sticks unsalted butter, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
  • Preheat the oven to 325 degrees F.
  • Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
  • Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
  • When chicken is done, remove from oven and let rest for 10 minutes.
  • Gremolata Butter:
  • Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
  • Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
  • Serve chicken and vegetables with a spoonful of gremolata butter on top.
  • Combine all ingredients thoroughly

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA



Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata image

Categories     Chicken     Marinate     Quick & Easy     Low Cal     Backyard BBQ     Lemon     Grill     Chill     Grill/Barbecue     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon coarsely ground black pepper
1/2 cup extra-virgin olive oil
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
For gremolata
1 tablespoon fresh thyme leaves
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest
Garnish:
lemon slices
thyme sprigs

Steps:

  • In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
  • Prepare grill.
  • Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
  • Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
  • Make gremolata:
  • In a small bowl stir together gremolata ingredients.

GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES



Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes image

Get double duty out of your Bundt pan by using it as a stand for chicken and a roasting pan for potatoes. That way, they will cook at the same time on the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 8

1 whole chicken (3 1/2 to 4 pounds)
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence (see Cook's Note)
1 1/2 pounds Yukon Gold potatoes, skin-on, cut into 1/2 inch cubes
4 cloves garlic, 3 smashed and 1 finely grated
1/4 cup plus 1 tablespoon extra-virgin olive oil
Zest of 1 lemon, and juice to taste
1 tablespoon roughly chopped fresh parsley

Steps:

  • Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
  • Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
  • Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
  • Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
  • Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
  • Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.

GRILLED CHICKEN WITH ORANGE GREMOLATA



Grilled Chicken With Orange Gremolata image

Weight Watcher's New Complete Cookbook - 4 PointsPlus per serving Gremolata is an Italian condiment that usually consists of parsley, garlic, lemon zest and olive oil. It can be sprinkled on almost any meat, fish or poultry for a burst of flavor. Don't use the nutrition facts listed by this web site. It includes the chicken skin which you will be removing and discarding after cooking the chicken. If you leave the skin on the points plus value with be much higher.

Provided by Dreamer in Ontario

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fresh parsley, chopped
1 orange, zest of, grated
1 lemon, zest of, grated
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cumin
3 lbs bone-in chicken parts (breasts, drumsticks & thighs)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Spray grill rack with nonstick spray.
  • Preheat grill to medium or prepare medium fire using direct method.
  • In the meantime make the gremolita by mixing together parsley, zest, garlic, oil and cumin in small bowl.
  • Reserve 3 tbsp of gremolata in cup.
  • Gently loosen skin on chicken and spread remaining gremolata on meat under skin.
  • Place chicken, skin side down, on cooler portion of grill and cover.
  • Turn every 10 minutes, until cooked through (about 30 minutes).
  • Remove skin from chicken.
  • Place chicken on platter and sprinkle with reserved gremolata.

GRILLED CHICKEN WITH MINT AND PINE NUT GREMOLATA



Grilled Chicken With Mint and Pine Nut Gremolata image

I have a bountiful amount of mint coming out of my garden lately. When I saw this recipe in Cooking Light, I knew that I might be able to make a dent in it!!!

Provided by Abby Girl

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup mint leaf, loosely packed
2 tablespoons pine nuts, toasted
2 teaspoons lemon rind, grated
2 garlic cloves, minced
4 teaspoons olive oil
1/4 teaspoon kosher salt
2 teaspoons olive oil
4 chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
  • To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

Nutrition Facts : Calories 220.3, Fat 16.4, SaturatedFat 3.1, Cholesterol 46.4, Sodium 375.2, Carbohydrate 2.2, Fiber 0.8, Sugar 0.2, Protein 16.1

ROASTED GREMOLATA CHICKEN



Roasted Gremolata Chicken image

Categories     Chicken     Garlic     Roast     Lemon     Rosemary     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup olive oil
2 tablespoons plus 2 teaspoons minced fresh rosemary
1 1/2 teaspoons plus 1 tablespoon minced lemon peel
1 1/2 tablespoons plus 1 teaspoon minced garlic
2 3 1/2-pound whole chickens, halved, backbones removed
1/4 cup fresh breadcrumbs from white bread, toasted
1/4 cup chopped fresh parsley

Steps:

  • Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
  • Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
  • Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
  • Top chicken with gremolata and serve.

Related Topics