BEST grilled chicken recipes!

I'm trying to find a new delicious grilled chicken recipe because grilled chicken is boring to me but I want to start eating it to be healthy... but want something that tastes GOOD!

anyone have recipes?

thanks!

I made this up last summer and it's so delicious!!!

Ingredients:
1 lb chicken breasts (cut into long strips)
1 Clove of Garlic (coarsely chopped)
1 Lime
2 Tbs Tequila
1 Tbs Worcestershire sauce
1 Tbs Adobe seasoning
2 Tbs EVOO
1 tomato diced (set aside)
1 onion diced (set aside)
1 cup cheddar/muenster cheese shredded (set aside)
Dried or fresh Cilantro (for garnish)

Directions:
Cut chicken Breasts into long strips
In a large Ziploc bag combine all ingredients above, but only use 1 tablespoon of EVOO
Let chicken marinade in fridge for ½ - 1 hour
In a large skillet heat up your remaining oil; and place contents of bag into skillet along with your marinade. (You may have to snip bottom of bag to get all the juices & garlic out.)
Sautee chicken for about 20 minutes or until chicken is no longer pink in the middle

Presentation:
Serve over yellow rice, place chicken strips on bed of rice
Sprinkle shredded cheese onto chicken
Next place a handful of tomato & onion onto chicken
Sprinkle with Cilantro on chicken and around the dish

I learned this one at a cooking class that I took that Bri (CuteChef) gave!

Its a really easy marinade of olive oil, garlic, fresh lemon juice, lemon zest, salt/pepper. Mmmm.

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Posted by Ayne11

I made this up last summer and it's so delicious!!!

Ingredients:
1 lb chicken breasts (cut into long strips)
1 Clove of Garlic (coarsely chopped)
1 Lime
2 Tbs Tequila
1 Tbs Worcestershire sauce
1 Tbs Adobe seasoning
2 Tbs EVOO
1 tomato diced (set aside)
1 onion diced (set aside)
1 cup cheddar/muenster cheese shredded (set aside)
Dried or fresh Cilantro (for garnish)

Directions:
Cut chicken Breasts into long strips
In a large Ziploc bag combine all ingredients above, but only use 1 tablespoon of EVOO
Let chicken marinade in fridge for ½ - 1 hour
In a large skillet heat up your remaining oil; and place contents of bag into skillet along with your marinade. (You may have to snip bottom of bag to get all the juices & garlic out.)
Sautee chicken for about 20 minutes or until chicken is no longer pink in the middle

Presentation:
Serve over yellow rice, place chicken strips on bed of rice
Sprinkle shredded cheese onto chicken
Next place a handful of tomato & onion onto chicken
Sprinkle with Cilantro on chicken and around the dish

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sounds great! I have to get some Adobo - it is in so many recipes and I have never had it!

I got this recipe from Rachel on here :)
I dont remember the measurements but in a zip lock bag I use EVOO, balsamic vinegar and a bit of honey. Marinate the chicken in there for a few minutes and then dip into breadcrumbs and parmesan cheese. I bake it at 375* for about 15 minutes and be careful when you take it out. I bet you could make this without breading it too!

I also love to marinate in italian dressing - yum!

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Posted by Mimacat

I learned this one at a cooking class that I took that Bri (CuteChef) gave!

Its a really easy marinade of olive oil, garlic, fresh lemon juice, lemon zest, salt/pepper. Mmmm.

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We make something like this too and we save the marinade and boil it (while chicken is grilling) and then recoat the chicken right before serving and it is DELIC!

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Posted by Ayne11

I made this up last summer and it's so delicious!!!

Ingredients:
1 lb chicken breasts (cut into long strips)
1 Clove of Garlic (coarsely chopped)
1 Lime
2 Tbs Tequila
1 Tbs Worcestershire sauce
1 Tbs Adobe seasoning
2 Tbs EVOO
1 tomato diced (set aside)
1 onion diced (set aside)
1 cup cheddar/muenster cheese shredded (set aside)
Dried or fresh Cilantro (for garnish)

Directions:
Cut chicken Breasts into long strips
In a large Ziploc bag combine all ingredients above, but only use 1 tablespoon of EVOO
Let chicken marinade in fridge for ½ - 1 hour
In a large skillet heat up your remaining oil; and place contents of bag into skillet along with your marinade. (You may have to snip bottom of bag to get all the juices & garlic out.)
Sautee chicken for about 20 minutes or until chicken is no longer pink in the middle

Presentation:
Serve over yellow rice, place chicken strips on bed of rice
Sprinkle shredded cheese onto chicken
Next place a handful of tomato & onion onto chicken
Sprinkle with Cilantro on chicken and around the dish

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Jane, this sounds so good. I think I am going to marinate some chicken in this next week for camping - we go every memorial day weekend and this sounds perfect! Have you ever not added the cheese or tomato and onion? I would just marinate and BBQ them the next day or something ... the marinade itself sounds really good!

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Posted by Mimacat

I learned this one at a cooking class that I took that Bri (CuteChef) gave!

Its a really easy marinade of olive oil, garlic, fresh lemon juice, lemon zest, salt/pepper. Mmmm.

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Here's the recipe from Williams-sonoma.com:

Lemon Herb Chicken
Ingredients:
3 lb. boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
Grated zest and juice of 1 lemon, plus
shredded zest for garnish (optional)
2 Tbs. chopped fresh rosemary, plus whole
leaves and sprigs for garnish (optional)
2 Tbs. chopped fresh thyme
2 tsp. coarse salt
1 tsp. freshly ground pepper, to taste
Directions:
Rinse the chicken breasts and pat dry. In a large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary, the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.

Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source.

Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2 inch thick, capturing any carving juices, if possible.

Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Sprinkle with rosemary leaves and sprigs and shredded lemon zest. Serves 8.

You can also make it in a grill pan or a George Foreman/panini grill. Enjoy!