Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Coat grill pan with no-stick cooking spray. Heat over medium heat. Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly. FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving. FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.
Time 4h30m Yield 4 Number Of Ingredients 4 Steps:
In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.) Preheat the grill for high heat. Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing. Grill chicken and veggies over medium heat.
Time 15m Yield 6 servings. Number Of Ingredients 3 Steps:
In a small bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until a thermometer reaches 170°.
Time 55m Yield 2 Number Of Ingredients 5 Steps:
Place chicken in shallow glass dish or plastic bag. In small bowl, mix remaining ingredients; pour over chicken. Cover; refrigerate at least 1 hour to marinate but no longer than 6 hours. Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, bone sides down, on grill. Cover grill; cook over medium heat 10 to 20 minutes. Turn chicken; cover grill. Cook 15 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
Time 13m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag. Marinate 30 mins to 24 hours. Preheat grill to med high. Grill breasts for 3 to 4 mins per side or till juices run clear and chicken reached 155 degrees. Remove from grill and wrap in foil. Let sit about 5 minutes Chicken will continue to cook to 160. You should know your grill. Chicken may take a little longer to cook or it may take less time. The sitting is critical to the chicken staying moist. Enjoy.
More about “simple italian grilled chicken recipes”
Yield Makes 6 to 8 servings Number Of Ingredients 14 Steps:
For Mediterranean drizzle: garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. For chicken: Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally. Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you’ll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade. Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes. Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.
