Best 2 Versailles Garlic Chicken Recipes

Are you ready to embark on a culinary journey that will tantalize your taste buds with flavors of rustic France? In the heart of Versailles, a dish has been cherished for generations, captivating the palates of food connoisseurs. It's none other than the Versailles Garlic Chicken – a symphony of tender chicken, bathed in a velvety sauce that bursts with aromatic garlic. This article will unveil the secrets behind creating this exquisite dish, taking you on a step-by-step adventure to recreate the magic of Versailles in your own kitchen. Get ready to be amazed as we unveil the secrets to crafting the ultimate Versailles Garlic Chicken.

Let's cook with our recipes!

MY FAVORITE GRILLED CHICKEN EVER

My Favorite Grilled Chicken Ever image

Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.

Provided by stylingmom

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 9h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups white distilled vinegar
2 cups water
2 sticks butter
4 tablespoons Worcestershire sauce
4 tablespoons garlic salt
2 tablespoons ground black pepper
1 tablespoon white sugar
2 teaspoons minced garlic
2 (8 ounce) bone-in chicken breasts
4 chicken leg quarters

Steps:

Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g

CUBAN GARLIC CHICKEN

Cuban Garlic Chicken image

This is straight from Havana, from a restaurant called "Gladys' House". Adapted from a recipe printed in the Chicago Tribune. You can find bottled sour orange juice in Hispanic markets or well-stocked Hispanic aisles in your local grocery store. Cook/prepare time includes marination time of one hour. I'm having a really hard time getting the first ingredient through the Zaar editor, but it's 2, 3-4 lb. chickens, cut into serving pieces

Provided by Hey Jude

Categories Chicken

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 lbs whole chickens (2 3-4 lb. chicken, cut into pieces)
12 garlic cloves, coarsely chopped
1 cup sour orange juice (or 1/2 cup orange juice mixed with 1/2 cup lime juice)
1 tablespoon salt
1 tablespoon white vinegar
1 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Steps:

Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
Remove the chicken to a platter, spoon garlic sauce over the pieces.

Tips:

Use a heavy-bottomed skillet or Dutch oven to prevent the chicken from burning.
Sear the chicken over high heat to create a golden brown crust.
Reduce the heat to medium-low and cook the chicken until it is cooked through.
Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Add the garlic and herbs towards the end of cooking to prevent them from burning.
Serve the chicken with a side of roasted vegetables or mashed potatoes.

Conclusion:

Versailles Garlic Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of garlic, herbs, and butter creates a flavorful and juicy chicken dish that is sure to please everyone at the table. With a few simple tips, you can make this dish at home and enjoy a restaurant-quality meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »