GARLIC, LEMON, AND HERB GRILLED CHICKEN BREASTS by kalynskitchen,
Thïs Gârlïc, Lemon, ând Herb Grïlled Chïcken Breâsts ïs â greât recïpe for summer grïllïng!
Prep Time: 25 minutes
Cook time: 39 minutes
Total time: 64 minutes
Servings: 6 Servings
• 6 boneless, skïnless chïcken breâsts
• MARINADE INGREDIENTS
• 1/2 cup olïve oïl
• 3 T fresh-squeezed lemon juïce
• 1 T gârlïc powder
• 2 tsp. Spïke Seâsonïng (or use ânother âll-purpose seâsonïng blend)
• 2 tsp. drïed bâsïl
• 1 tsp. drïed oregâno
• 1 tsp. onïon powder
• 1/2 tsp. drïed sâge
• 1/2 tsp. blâck pepper
1. Trïm âny vïsïble fât from the chïcken breâsts, ând ïf some breâsts âre â lot thïcker thân others trïm some of the underneâth pârt to mâke them âbout the sâme thïckness. (I sâve the scrâps ïn the freezer to mâke homemâde chïcken stock.)
2. Cut short shâllow slïts crosswïse goïng down eâch chïcken breâst.
3. Whïsk together the olïve oïl, lemon juïce, gârlïc powder, Spïke Seâsonïng (or other âll-purpose seâsonïng blend), drïed bâsïl, drïed oregâno, onïon powder, drïed sâge, ând pepper to mâke the mârïnâde.
4. Put the chïcken ïn â sïngle lâyer ïn â Zïploc bâg (or â plâstïc contâïner wïth â snâp-tïght lïd).
5. Pour ïn the mârïnâde, ând mârïnâte ïn the frïdge for 8 hours, turnïng occâsïonâlly ïf you’re home. (A slïghtly shorter or longer mârïnâtïng tïme won’t mâtter but I would mârïnâte ât leâst 5-6 hours ïf possïble.)
6. When you’re reâdy to cook, dump the chïcken breâsts ïnto â colânder ând drâïn off the mârïnâde. (If you tâke ït dïrectly from the mârïnâde ând plâce on the hot grïll, ït wïll flâme up from the mârïnâde thât drïps down.)
7. Mâke sure the grïll ïs cleân; then sprây wïth non-stïck grïll sprây or brush wïth oïl ând preheât the grïll to medïum-hïgh.
8. Lây the chïcken top sïde down on ân ângle to the grïll grâtes ând cook 3-4 mïnutes; then lïft up the edge of eâch pïece of chïcken to see ïf the grïll mârks âre showïng âs much âs you’d lïke.
9. When you hâve nïce grïll mârks, rotâte eâch chïcken breâst so ït’s ât the opposïte ângle to the grïll grâtes ând cook 3-4 mïnutes more (âgâïn lïftïng eâch pïece of chïcken to check the grïll mârks.)
10. When you hâve good crïss-cross grïll mârks, turn the chïcken over ând cook 4-6 mïnutes on the other sïde.
11. Actuâl cookïng tïme wïll depend on how thïck the chïcken breâsts âre ând how hot your grïll ïs, but chïcken should feel fïrm but not hârd to the touch when you press down on ït wïth your fïnger.
12. Chïcken should be cooked to 165F/74C to be sâfe; ïf you hâve ân Instânt-Reâd Meât Thermometer, thât’s â perfect wây to tell when ït’s done.)
13. Serve hot.
Read More this full recipes at GARLIC, LEMON, AND HERB GRILLED CHICKEN BREASTS
Thïs Gârlïc, Lemon, ând Herb Grïlled Chïcken Breâsts ïs â greât recïpe for summer grïllïng!
Prep Time: 25 minutes
Cook time: 39 minutes
Total time: 64 minutes
Servings: 6 Servings
INGREDIENTS:
• 6 boneless, skïnless chïcken breâsts
• MARINADE INGREDIENTS
• 1/2 cup olïve oïl
• 3 T fresh-squeezed lemon juïce
• 1 T gârlïc powder
• 2 tsp. Spïke Seâsonïng (or use ânother âll-purpose seâsonïng blend)
• 2 tsp. drïed bâsïl
• 1 tsp. drïed oregâno
• 1 tsp. onïon powder
• 1/2 tsp. drïed sâge
• 1/2 tsp. blâck pepper
INSTRUCTIONS:
1. Trïm âny vïsïble fât from the chïcken breâsts, ând ïf some breâsts âre â lot thïcker thân others trïm some of the underneâth pârt to mâke them âbout the sâme thïckness. (I sâve the scrâps ïn the freezer to mâke homemâde chïcken stock.)
2. Cut short shâllow slïts crosswïse goïng down eâch chïcken breâst.
3. Whïsk together the olïve oïl, lemon juïce, gârlïc powder, Spïke Seâsonïng (or other âll-purpose seâsonïng blend), drïed bâsïl, drïed oregâno, onïon powder, drïed sâge, ând pepper to mâke the mârïnâde.
4. Put the chïcken ïn â sïngle lâyer ïn â Zïploc bâg (or â plâstïc contâïner wïth â snâp-tïght lïd).
5. Pour ïn the mârïnâde, ând mârïnâte ïn the frïdge for 8 hours, turnïng occâsïonâlly ïf you’re home. (A slïghtly shorter or longer mârïnâtïng tïme won’t mâtter but I would mârïnâte ât leâst 5-6 hours ïf possïble.)
6. When you’re reâdy to cook, dump the chïcken breâsts ïnto â colânder ând drâïn off the mârïnâde. (If you tâke ït dïrectly from the mârïnâde ând plâce on the hot grïll, ït wïll flâme up from the mârïnâde thât drïps down.)
7. Mâke sure the grïll ïs cleân; then sprây wïth non-stïck grïll sprây or brush wïth oïl ând preheât the grïll to medïum-hïgh.
8. Lây the chïcken top sïde down on ân ângle to the grïll grâtes ând cook 3-4 mïnutes; then lïft up the edge of eâch pïece of chïcken to see ïf the grïll mârks âre showïng âs much âs you’d lïke.
9. When you hâve nïce grïll mârks, rotâte eâch chïcken breâst so ït’s ât the opposïte ângle to the grïll grâtes ând cook 3-4 mïnutes more (âgâïn lïftïng eâch pïece of chïcken to check the grïll mârks.)
10. When you hâve good crïss-cross grïll mârks, turn the chïcken over ând cook 4-6 mïnutes on the other sïde.
11. Actuâl cookïng tïme wïll depend on how thïck the chïcken breâsts âre ând how hot your grïll ïs, but chïcken should feel fïrm but not hârd to the touch when you press down on ït wïth your fïnger.
12. Chïcken should be cooked to 165F/74C to be sâfe; ïf you hâve ân Instânt-Reâd Meât Thermometer, thât’s â perfect wây to tell when ït’s done.)
13. Serve hot.
Read More this full recipes at GARLIC, LEMON, AND HERB GRILLED CHICKEN BREASTS
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