Best 20 Grilled Chicken Breast Recipes

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Grilled chicken breast is a versatile and healthy dish that can be enjoyed as a main course or as part of a salad or sandwich. It's a great source of lean protein and can be marinated or seasoned to add flavor. Whether you're looking for a quick and easy recipe or something more elaborate, there's sure to be a grilled chicken breast recipe out there that's perfect for you.

Here are our top 20 tried and tested recipes!

GRILLED BALSAMIC CHICKEN BREAST



Grilled Balsamic Chicken Breast image

A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

1 cup balsamic vinegar
½ cup olive oil
½ cup honey
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
4 boneless, skinless chicken breasts

Steps:

  • Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
  • Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
  • Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
  • Remove chicken from marinade and discard used marinade.
  • Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME



Juicy Grilled Chicken Breast with Cilantro and Lime image

My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!

Provided by brenda boyle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 2

Number Of Ingredients 7

⅔ cup olive oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 limes, juiced
1 teaspoon garlic salt
½ teaspoon Cajun seasoning (such as Slap Ya Mama®)
2 large skinless, boneless chicken breast halves

Steps:

  • Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g

GRILLED CHICKEN BREAST AND PINEAPPLE



Grilled Chicken Breast and Pineapple image

I have been on the lookout for a recipe that I could make myself. Infusing pineapple with teriyaki was delicious! It is the perfect amount of sweet and salty and the longer you let your chicken marinate, the more delicious it becomes! This grilled recipe is now a staple at our house - everyone loves it. Serve with peas, rice, or salad.

Provided by Samsul786

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h25m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
4 pineapple rings
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons pineapple juice
3 tablespoons honey
3 tablespoons ketchup
1 tablespoon grated fresh ginger root
½ teaspoon sesame oil
1 clove garlic, minced

Steps:

  • Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 240.3 calories, Carbohydrate 28.1 g, Cholesterol 64.6 mg, Fat 3.4 g, Fiber 0.7 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 863.3 mg, Sugar 25.1 g

GRILLED CHICKEN BREAST WITH GINGER AND SOY



Grilled Chicken Breast with Ginger and Soy image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

Steps:

  • Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
  • Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
  • Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

TROPICAL GRILLED CHICKEN BREAST



Tropical Grilled Chicken Breast image

Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .

Provided by DOLPHINROB13

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 47m

Yield 4

Number Of Ingredients 6

½ cup orange juice
½ lime, juiced
1 tablespoon honey
1 teaspoon crushed red pepper flakes
4 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 8.9 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 1.2 g, Sodium 85.6 mg, Sugar 7.1 g

TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE



Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

Steps:

  • Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
  • Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
  • Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
  • Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

QUICK GRILLED CHICKEN BREAST



Quick Grilled Chicken Breast image

These grilled chicken breasts are great for a no-fuss, weeknight meal. Great served with rice and a salad.

Provided by meg

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
⅛ cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon red pepper flakes
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Lightly coat each chicken breast with olive oil. Sprinkle each side of the chicken lightly with garlic powder, onion powder, chili powder, basil, red pepper flakes, salt, and black pepper; rub to coat evenly.
  • Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes, flipping each breast only once halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 194.4 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 102.6 mg, Sugar 0.5 g

CHIPOTLE GRILLED CHICKEN BREAST



Chipotle Grilled Chicken Breast image

Spicy, Mexican-inspired grilled chicken breasts will turn any backyard BBQ into a fiesta! Chipotles are hot! So only add as many as you like.

Provided by Six Pack To Go

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 11

1 (7 ounce) can chipotle peppers in adobo sauce
1 small onion, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 limes, juiced, divided
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon salt, or to taste
⅛ cup water, or as needed
4 skinless, boneless chicken breast halves, butterflied
1 bunch fresh cilantro, chopped

Steps:

  • Combine 1 to 5 chipotle peppers with their sauce, onion, garlic, olive oil, juice of 1 lime, cumin, oregano, and salt in a food processor. Blend until smooth, adding water as needed if too thick. Reserve a small amount of marinade mixture to serve with grilled chicken.
  • Combine chicken with marinade in a plastic storage bag. Refrigerate for 30 minutes to 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard excess.
  • Place chicken breasts on the preheated grill and cook until no longer pink in the center and juices run clear, about 8 minutes per side, being careful not to overcook.
  • Remove chicken from the grill and transfer to a plate. Squeeze juice of remaining lime onto chicken and garnish with cilantro. Serve with reserved marinade mixture.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 9.8 g, Cholesterol 67.2 mg, Fat 14 g, Fiber 3.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 870.5 mg, Sugar 1.5 g

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD



Grilled Chicken Breast with Marinated Cherry Tomato Salad image

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

Provided by Marc Forgione

Categories     main-dish

Time 5h10m

Yield 2 servings

Number Of Ingredients 15

2 teaspoons coriander seeds
2 cups heirloom cherry tomatoes
1/4 red onion, thinly sliced
5 tablespoons extra-virgin olive oil
2 tablespoons fresh ginger juice
2 tablespoons fresh basil leaves, thinly sliced
1 tablespoon fresh mint leaves, thinly sliced
1 tablespoon sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
5 fresh basil leaves, torn
1 clove garlic, sliced
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

Steps:

  • For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
  • Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
  • In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
  • For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
  • Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
  • Serve the chicken with some of the marinated tomatoes on top.

GRILLED MEXICAN CHICKEN BREAST



Grilled Mexican Chicken Breast image

This recipe is from the LA Lite Cookbook. It sounds very similar to Tequila Lime Chicken, but without the tequila. This recipe will be my next grilled chicken dish to try.

Provided by DailyInspiration

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
3 tablespoons fresh lime juice
3 tablespoons orange juice
1 teaspoon cumin
2 tablespoons cilantro, minced
1/2 jalapeno pepper, seeded and minced
1 teaspoon morton lite salt
1/4 teaspoon pepper
3 tablespoons oil
4 chicken breasts, skinless, boneless and pounded (I cut through a boneless breast lengthwise to get two thin cutlets)
1 tablespoon sour cream, fat free

Steps:

  • Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.

Nutrition Facts : Calories 358.3, Fat 24.4, SaturatedFat 5.5, Cholesterol 94.4, Sodium 95.5, Carbohydrate 3.1, Fiber 0.2, Sugar 1.3, Protein 30.6

GRILLED GINGER-PEACH CHICKEN BREAST



Grilled Ginger-Peach Chicken Breast image

Ginger and peach form a great flavor combination. Especially here, where the ginger and peach flavors are enhanced by the element of smoke flavoring on the grill.

Provided by mkinshella

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h35m

Yield 6

Number Of Ingredients 7

½ cup peach preserves
1 tablespoon white wine vinegar
1 tablespoon prepared horseradish
1 tablespoon finely grated ginger root
½ teaspoon salt
½ teaspoon coarsely ground black pepper
4 chicken breasts

Steps:

  • Combine peach preserves, vinegar, horseradish, ginger, salt, and pepper in microwave-safe bowl. Microwave on high until preserves are melted, stirring once halfway through the cooking time, 30 to 60 seconds. Remove and cool to room temperature.
  • Rinse chicken breasts, pat dry, and place in a resealable plastic bag. Pour cooled marinade over chicken, seal, and refrigerate for 6 to 24 hours, turning chicken occasionally.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken on preheated grill over indirect heat, cover, and grill until chicken is browned and cooked through, about 30 minutes.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 19 g, Cholesterol 43.1 mg, Fat 1.8 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 239.6 mg, Sugar 17.2 g

GRILLED CHICKEN BREAST WITH CUCUMBER RELISH



Grilled Chicken Breast with Cucumber Relish image

To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour before grilling. This step gives the salt a chance to create tiny pockets in the meat for the juices to collect into as it cooks. A zesty, Thai-inspired cucumber relish that you can chop up while you wait adds a cooling crunch and splash of color to the finished dish.

Provided by Shira Bocar

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

Time 50m

Number Of Ingredients 10

4 boneless, skinless chicken breasts (2 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 mini cucumbers, chopped (1 cup)
1 scallion, thinly sliced
1/2 red jalapeño (ribs and seeds removed for less heat, if desired), halved and thinly sliced
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
Vegetable oil, for grill
2 tablespoons extra-virgin olive oil
1/4 cup fresh mint leaves, for serving

Steps:

  • Season chicken on both sides with salt and pepper. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 2 hours. Meanwhile, combine cucumbers, scallion, jalapeño, vinegar, and sugar. Season with salt.
  • Heat grill to medium‐high; lightly brush grates with vegetable oil. Rub chicken with olive oil; transfer to grill. Cook about 2 minutes, then rotate chicken 45 degrees (to create crosshatch marks) and continue cooking another 2 minutes. Flip and grill until cooked through, 3 to 4 minutes more. Transfer to a platter; let stand 10 minutes. Serve with cucumber relish and mint.

SPICY GRILLED STUFFED CHICKEN BREAST SANDWICH



Spicy Grilled Stuffed Chicken Breast Sandwich image

Chicken breast stuffed with slices of avocado, jalapeno pepper, and Monterey Jack cheese, served on a bun with toppings of your choice. I like mayo and tomato.

Provided by torgie39

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
8 thin slices Monterey Jack cheese
1 avocado - peeled, pitted, and sliced
1 jalapeno pepper, seeded and sliced
¼ cup olive oil
½ lime, juiced
1 tablespoon spicy mesquite-flavored seasoning
1 pinch sea salt
1 cup chipotle barbeque sauce
4 Kaiser rolls, split

Steps:

  • Slice a small pocket into each chicken breast with a sharp knife. Layer cheese slices, avocado slices, and sliced jalapeno inside the chicken pockets. Pinch chicken breasts closed and secure with toothpicks or skewers; place chicken into a casserole dish.
  • Whisk olive oil, lime juice, mesquite seasoning, and salt together in a bowl; drizzle half of the mixture over chicken breasts. Turn chicken breasts over and drizzle with remaining olive oil mixture; cover and refrigerate for 30 minutes.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place chicken breasts on preheated grill and cook for 7 minutes; turn chicken over and brush with BBQ sauce on the cooked side. Continue grilling for about 5 minutes; turn chicken over and apply BBQ sauce to the second cooked side. Cook chicken until no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve each chicken breast on a Kaiser roll.

Nutrition Facts : Calories 648.9 calories, Carbohydrate 50.1 g, Cholesterol 89.8 mg, Fat 34.2 g, Fiber 5.1 g, Protein 35.7 g, SaturatedFat 9.4 g, Sodium 1897.4 mg, Sugar 17.7 g

LIME GRILLED CHICKEN BREAST



Lime Grilled Chicken Breast image

This recipe came about after months of experimenting, my husband (who usually dislikes boneless, skinless chicken) finally declared it "the one." Delicious and savory chicken breast marinated with garlic, lime and cilantro, grilled to perfection, and served over rice or salad. Healthy with a south-of-the-border flair.

Provided by brandymk

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 small boneless skinless chicken breasts
1/4 cup fresh squeezed lime juice
1 tablespoon white vinegar
1/4 cup water
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh garlic (about 4 large cloves)
1 thinly sliced jalapeno (de-seed if you prefer a milder spice)
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Mix all ingredients except chicken in plastic bag.
  • Add chicken, marinate in refrigerator 4-8 hours.
  • Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
  • Slice and serve over rice or salad.
  • Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
  • Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.

GRILLED BUFFALO CHICKEN BREAST WITH RANCH CARROTS AND CELERY



Grilled Buffalo Chicken Breast with Ranch Carrots and Celery image

This is a play on Buffalo wings but with chicken breast that's grilled instead of fried. The ranch is built right in so no dipping sauce is required.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 7

4 skin-on chicken breast halves
salt and ground black pepper to taste
¼ cup olive oil
2 tablespoons dry ranch dressing mix
2 carrots, peeled and cut in half lengthwise
2 stalks celery, halved
¼ cup Buffalo wing sauce

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
  • Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 7.8 g, Cholesterol 114 mg, Fat 25.4 g, Fiber 1.1 g, Protein 42.6 g, SaturatedFat 5 g, Sodium 830.3 mg, Sugar 1.8 g

CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD



Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad image

This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.

Provided by Barbara Mayo

Categories     Salads

Time 1h10m

Number Of Ingredients 16

4 large bonless skinless chicken breast
4 medium limes (zest and juice for marinde) juice 1 lime for dressing, juice 1 lime for finishing dish
1 c chopped fresh cilantro
1 Tbsp Mrs. Dash Southwest Chipotle spices
1 pkg large yellow rice mix (I use Vrgo but any yellow rice mix will do)
1 can(s) black beans washed and drained
2 medium ears fresh corn (grilled on grill) you may use canned mexican corn if you do not have fresh
1 clove garlic minced
2 medium fresh tomatoes coarsely chopped (if you do not have fresh tomatoes use 1 drained can of Rotel)
1 c red onion finely chopped
1 tsp adobe sauce from chilpote peppers
3 medium fresh avocados sliced
1 pinch sea salt
1/4 c extra virgin olive oil
1 Tbsp fresh ground black pepper
4 Tbsp olive oil with paper towel for grill

Steps:

  • 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
  • 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
  • 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
  • 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
  • 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

GRILLED CHICKEN BREAST WITH ZESTY PEANUT SAUCE



Grilled Chicken Breast with Zesty Peanut Sauce image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22

8 large boneless, skinless chicken breast halves
MARINADE:
1 tablespoon brown sugar
2 tablespoons Jif® Extra Crunchy Peanut Butter
1/4 cup Crisco® Pure Canola Oil
1/2 cup soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
PEANUT SAUCE:
1 cup Jif® Extra Crunchy Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons finely minced fresh gingeroot
2 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish

Steps:

  • WASH, trim and pound chicken to flatten to a consistent thickness.
  • MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
  • PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
  • When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
  • REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
  • SPOON peanut sauce over hot chicken and sprinkle with cilantro.

SUMMER GRILLED CHICKEN BREAST SANDWICH WITH AVOCADO CILANTRO MAY



Summer Grilled Chicken Breast Sandwich With Avocado Cilantro May image

Here is a great healthy chicken sandwich for one of those warm summer evenings. Serve it with a salad, chips, or your favorite side dish. It is simple, juicy, and delicious.

Provided by Chef Bevier

Categories     Lunch/Snacks

Time 27m

Yield 2 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts (6 oz. )
2 kaiser rolls
3 tablespoons olive oil
2 tablespoons butter (for the rolls)
1 teaspoon smokey paprika
1/4 teaspoon granulated garlic
iceburg lettuce leaf
sliced tomatoes
1 avocado (seeded)
1 tablespoon fine diced garlic
2 tablespoons diced cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper powder
1/4 cup mayonnaise

Steps:

  • Preheat your grill to 375 degrees.
  • Drizzle the Chicken with the Olive Oil and season with the Salt, Pepper, Paprika and the Graulated Garlic. Meanwhile in a bowl mix the Mayo Ingredients together with a fork leaving the mixture a little chunky.
  • Place the Chicken on the grill over medium direct heat and cook for approximatley 6 minutes per side depending on thickness.
  • Butter the rolls and toast them on the grill.
  • Remove the Rolls and spread some Avocado Mayo on both the top and bottom of each roll.
  • Add the Lettuce, Tomato, and the Chicken to the bottom bun -- put the top on and get ready for the big bite -- Happy Summer.

GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE



Grilled Chicken Breast with White Rosemary Barbecue Sauce image

Provided by Rick Rodgers

Categories     Chicken     Garlic     Picnic     Super Bowl     Backyard BBQ     Dinner     Mayonnaise     Lemon     Rosemary     Spring     Tailgating     Grill     Grill/Barbecue     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

White Rosemary Barbecue Sauce:
2/3 cup mayonnaise
Grated zest of 1/2 lemon
1/4 cup fresh lemon juice
2 teaspoons chopped fresh rosemary
1 large garlic clove, crushed through a press
8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • 1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
  • 2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
  • 3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
  • 4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.

GRILLED STUFFED CHICKEN BREAST (PETTI DI POLLO RIPIENI)



Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni) image

This recipe is from La Cucina Italiana. "Slice into the chicken breast to reveal a colorful filling of melted cheese and red pepper. If you don't have a grill pan, simply sear the chicken in a heavy-based skillet, using a little more oil in the pan.". You don't have to use the garlic or the fresh rosemary, but it really finishes off the dish. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 head garlic, cloves separated
1 small bunch fresh rosemary sprig
6 tablespoons extra virgin olive oil, plus more for grill pan
4 ounces scamorza cheese or 4 ounces smoked mozzarella cheese, cut into 1/8-inch cubes
2 1/2 ounces fresh ricotta cheese (1/2 cup)
1/4 cup roasted red pepper, finely chopped (from a jar)
1/4 cup fresh basil leaf, thinly sliced
4 (8 ounce) boneless skinless chicken breast halves
coarse sea salt
fresh ground black pepper

Steps:

  • Heat oven to 375°. Combine garlic cloves and 2 short rosemary sprigs in a 1/2-quart ovenproof saucepan; cover with oil. Bake until garlic cloves are tender and lightly golden, about 35 minutes.
  • Meanwhile, stir together scamorza or smoked mozzarella, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Season chicken with salt and pepper.
  • Brush grill pan with oil and heat over medium-high heat. Grill chicken until golden on both sides, about 10 minutes total. Transfer chicken to a baking dish and bake until cooked through, 6 to 8 minutes.
  • Let chicken stand 5 minutes, then transfer to a serving dish. Remove garlic oil from oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

Tips for Grilling Chicken Breast:

  • Choose the Right Cut: Opt for boneless, skinless chicken breasts for even cooking and grilling.
  • Marinate or Season: Enhance the flavor of your chicken by marinating it for at least 30 minutes or seasoning it with your favorite herbs and spices.
  • Preheat Your Grill: Ensure your grill is preheated to medium-high heat before placing the chicken on it. This helps sear the chicken and prevent it from sticking.
  • Cook over Direct Heat: Initially, cook the chicken over direct heat to create grill marks and add a smoky flavor.
  • Move to Indirect Heat: Once the chicken is seared, move it to an indirect heat zone of the grill to finish cooking evenly without burning.
  • Use a Meat Thermometer: To ensure the chicken is cooked thoroughly, insert a meat thermometer into the thickest part of the breast. Aim for an internal temperature of 165°F (74°C).
  • Let it Rest: Allow the chicken to rest for a few minutes before slicing or serving. This helps the juices redistribute and results in a more tender and flavorful chicken.

Conclusion:

Grilling chicken breast is a versatile and delicious way to enjoy this lean protein. By following these tips and experimenting with different marinades and seasonings, you can create grilled chicken breasts that are juicy, flavorful, and perfect for a variety of dishes. Whether you're preparing a simple grilled chicken salad, a hearty chicken sandwich, or a flavorful chicken kabob, these techniques will help you achieve perfectly grilled chicken breast every time. So fire up your grill and enjoy the convenience and deliciousness of grilled chicken breast!

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