Grilled Masala Chicken With Vegetables Recipes
With her family's busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon's grilled chicken dish. "This is so easy and people are always asking me how to make it," the Ada, Oklahoma reader says. "I often substitute adobo seasoning for the blended spices."
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Marsala and chicken don't always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You'll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It's veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.
Recipe From cooking.nytimes.com
Provided by Charlotte Druckman
Categories dinner, poultry, roasts, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
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4.8/5 (30)
Total Time 30 mins
Category Easy Dinner
Calories 305 per serving
- Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
- Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
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- Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
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- Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
- Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
- To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
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