Lemon Herb Chicken

I've made two ginormous batches of this grilled lemon chicken in the past couple of weeks (for company and for a smallish catering job), and I think it will be a staple this summer.

Everyone has LOVED it. And any excuse to grill, right?

Throw it on a salad, pair it with rice and roasted vegetables, add it wraps, pasta dishes, and even make big batches for meal prep. It seriously does it all.

Lemon Herb Chicken Marinade

• Avocado oil
• Minced or crushed fresh garlic
• Lemons – zest & juice
• Dried oregano
• Dried or fresh thyme
• Sea salt
• Black pepper
• Boneless, skinless chicken breasts or thighs

How to Make Lemon Chicken

1. Combine the oil, lemon zest & juice, herbs, salt, and pepper in a zip top plastic bag or shallow dish.
2. Add the chicken and toss it around to coat it well.
3. Cover and Let it marinate for at least 2 hours or up to 24 hours.

How to Make Grilled Lemon Chicken

1. Preheat grill to medium high heat.
2. Grill the chicken, flipping once halfway through cooking until it is cooked through and the juices are running clear – about 10 minutes depending on the thickness of your chicken.
3. Remove from the grill and let it rest for 10-15 minutes before slicing.

Garlic Lemon Chicken Recipe Tips

Butterflying the chicken or slicing them into thinner cutlets will cut down on marinating and grilling time!

Using fresh lemon juice and garlic (as opposed to bottled lemon juice and granulated garlic) will make a big difference in this recipe.

Don’t overcook the chicken. It should be about 160F when you pull it from the grill. The residual heat will finish cooking it as it rests.

Speaking of… make sure to let it rest! Cutting it straight from the grill will cause the juices to run out and your chicken may be dry.SaveSave

Grilled Lemon Chicken Variations

Slow cooker/Instant Pot: Don’t want to grill? Put the chicken in a slow cooker and cook on low for 4-6 hours. Or into an Instant Pot and cook on high pressure for 15 min (with a 15 min natural release). It’s lovely as a seasoned shredded chicken as well!

Change up the flavors: Swap out the lemon juice & zest for lime and use different herbs, like basil and cilantro. Keep the garlic, though. You’ll always need that.

Lemon Herb Chicken FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Garlic Lemon Chicken

Yield: Serves 6-7

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

Toggle ingredient group

• ¼ cup avocado or melted coconut oil
• 3 Tablespoons minced garlic (about 9 cloves)
• 1 Tablespoon grated lemon zest (about 2 lemons)
• ⅓ cup freshly squeezed lemon juice (from the 2 lemons, doesn't have to be exact)
• 1 ½ teaspoons dried oregano
• ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme leaves, removed from stems)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breasts (butterflying recommended)

Instructions

1. Combine oil, garlic, lemon zest and juice, herbs, salt, and pepper in a large bowl or zip-top plastic bag.
2. Add chicken and squish the bag around to evenly coat the chicken.
3. Let it marinade, chilled, for at least 2 hours, or up to 24 hours.
4. Preheat BBQ grill to medium-high heat. Grill chicken, flipping once, for about 10 minutes or until juices run clear and chicken is cooked through.
5. Let it rest for about 5 minutes or so before slicing.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Grilled Lemon Chicken appeared first on Perry's Plate.

Simple and Delicious Balsamic Chicken Recipe

I'm so happy to add another delicious grilled chicken recipe to my collection! After lots of trials and tinkering with herbs and spices I realized... this chicken didn't need all of that!

The simplicity of this recipe really makes the balsamic flavor shine. You will LOVE this chicken.

It's easy to prep with simple ingredients and with a few helpful tips you'll have juicy, tangy balsamic chicken ready to use in a lot of ways!

Balsamic Chicken Breast Ingredients

• Chicken breasts or thighs - I use boneless, skinless chicken and if my breast pieces are thick, I cut them into thinner cutlets. More on this below!
• Balsamic vinegar - This is what gives it that tangy-sweet flavor. Use any kind of balsamic vinegar you can find.
• Oil - I use avocado oil because I'll be grilling this chicken and need an oil that has a high smoke point. You could also use light olive oil.
• Fresh garlic - Yes, fresh. I use my Microplane grater to get it nice and grated.
• Salt and pepper
• Honey - I didn't include this in the photo and it's optional, but it will give the chicken a slightly sweeter flavor if that's what you prefer.

How to Make Balsamic Marinated Chicken

1. Salt the chicken pieces.
2. Add the chicken to a large ziptop bag or put them in a large shallow dish.
3. Add the oil, balsamic vinegar, garlic, pepper, and honey (if using).
4. Seal the bag well and use your hands to mix everything around to ensure the garlic is well incorporated throughout the chicken. If you're using a shallow dish, turn the chicken over a few times with a pair of tongs.
5. Let the chicken marinate for at least 2 hours or up to 18 hours.

How to Grill Balsamic Chicken

1. Preheat your BBQ grill to high heat.
2. Grill the chicken for a few minutes on each side until the chicken is fairly firm and the juices are running clear.
3. Remove the chicken from the grill and set aside to rest for 5-10 minutes before slicing.
4. Serve!

Tips For Making The Best Balsamic Chicken Breast

• Slice your thicker chicken pieces into thinner cutlets. This does a few things -- it creates more surface area for the marinade which creates more flavor in the chicken, it also decreases the marinating time. It also grills faster. This is easy to do if you have a sharp knife.
• Marinate the chicken for at least 2 hours. Or longer if you want a stronger flavor.
• If you use honey, decrease the grilling temperature. Honey (as well as other types of sweetener) burn easily, so I'd recommend grilling at medium-high heat instead of high heat.

Balsamic Chicken Variations

On the stovetop: Sear chicken on both sides, then reduce the heat and cook, covered, until internal temp reaches 160. Let it rest for 10 min before slicing.

In the Slow Cooker: Put all the chicken in a 4 or 6 quart slow cooker and cook on low for 4-6 hours or until chicken is tender and pulls apart easily.

In the Instant Pot: Put all the chicken in an Instant Pot with ½ cup of water or broth and cook on high pressure for 12 minutes, letting it naturally release steam for 15 minutes before switching over the steam release.

Balsamic Grilled Chicken Serving Suggestions

If you're looking for ideas of how to serve this grilled chicken, here are a few of my favorites!

Grilled Veggies: Toss some asparagus or zucchini strips on the grill along with the chicken and drizzle with some balsamic glaze!

Roasted Veggies: Any roasted vegetable would work here, but if you need some direction try my Crispy Roasted Broccoli, Crispy Brussel Sprouts, or Balsamic Roasted Vegetables.

On a Salad: Have a favorite salad recipe that needs a little protein? Toss some of that chicken on top! Here are some salad recipes that would pair well with this balsamic grilled chicken: Spring Mix Salad Recipe, Pesto Rice Salad, Strawberry Balsamic Salad, or Sweet Kale Salad.

Grain sides: If you want something heartier like rice, try my Herbed Rice or Wild Rice Salad Recipe

Add to pizza or pasta: I tossed some of this chopped balsamic grilled chicken on some pizza along with marinara, ricotta, mozzarella, and topped it with fresh basil and a drizzle of balsamic glaze. Crazy good, guys.

How to Store Leftover Grilled Balsamic Chicken

When the chicken cools to room temperature, store it in an airtight container in the refrigerator for up to a week.

To Reheat

Reheat any leftover grilled chicken in the microwave, in a skillet on the stove, covered with a splash of water, or in an oven or toaster oven until warmed.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Balsamic Chicken Breast

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

I'd consider myself a grilled chicken connoisseur and after many, many trial runs of this grilled balsamic chicken, I've nailed down the best version! (Psst... simple is best.) I'll show you everything you need and give you some tips to make the best, most flavorful marinated grilled chicken!

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Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• Sea salt
• Ground black pepper
• 2 garlic cloves, peeled
• ⅓ cup balsamic vinegar
• ¼ cup avocado oil
• 2 Tablespoons honey (optional)

Instructions

1. Lay the chicken out on a cutting board. Slice any extra thick pieces into two smaller cutlets (optional, but I highly recommend it.) Salt the chicken pieces on both sides with a few generous pinches of salt.
2. Add the chicken to a large ziptop bag or put them in a large shallow dish.
3. To the bag, add the oil, balsamic vinegar, garlic, pepper, and honey (if using). Seal the bag well and use your hands to mix everything around to ensure the garlic is well incorporated throughout the chicken. If you're using a shallow dish, turn the chicken over a few times with a pair of tongs.
4. Let the chicken marinate for at least 2 hours or up to 18 hours.
5. Preheat your BBQ grill to high heat.
6. Grill the chicken for a few minutes on each side until the chicken is fairly firm and the juices are running clear.
7. Remove the chicken from the grill and set aside to rest for 5-10 minutes before slicing.
8. Serve!

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Seasoned chicken breasts get slathered with a sticky-sweet-smoky sauce, then layered with thin slices of ham, melty Swiss cheese, and grilled pineapple rings for drama and indulgence. Naturally gluten-free and pairs with SO many things, this will be your go-to dish for warm weather entertaining!

Why You'll Love This Chicken Malibu Recipe

• It’s a fun twist on a classic.
• The savory, buttery glaze that gets brushed all over everything? swoon
• Grilled pineapple is always a good idea
• You get to pull out your grill and hang out on your deck while you make dinner.
• It makes a really good meal for entertaining and can be scaled up really easily.

What is Malibu Chicken?

Malibu Chicken is a classic dish typically made with breaded and fried chicken breasts topped with ham and Swiss cheese, then baked until the cheese is melted and bubbly. However, if you know me, you know I like to mix things up a bit. That's why this recipe takes a twist by using the grill! Enjoy the delicious combination of chicken, savory ham, and gooey melted cheese without the need for frying!

Chicken Malibu Recipe Ingredients

• Chicken breasts
• BBQ seasoning (I used Montreal Steak Seasoning)
• Deli ham (thin)
• Canned pineapple
• Swiss cheese
• Pineapple juice (from the can)
• Butter or ghee
• Plain yellow mustard
• Honey
• Molasses
• Coconut aminos
• Chili powder

How to Make Grilled Pineapple Chicken Recipe

1. Slice through the thicker part of the chicken breasts horizontally to make them more uniform in thickness. They cook faster this way, the meat goes farther, and it's more flavorful when you're using sauces or marinades. Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.
2. Combine the butter, pineapple juice, mustard, honey, molasses, coconut aminos, and chili powder a medium mixing bowl and whisk until smooth, then set aside.
3. Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400ºF/200ºC). Or if that last sentence makes you panic, turn on your grill-pan to medium-high heat.
4. Quickly grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about two minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes.
5. Move the chicken to the indirect part of the grill (or a not-so-hot part of your pan) and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle yet again with the sauce. Continue cooking with the grill lid down (or in my case, a piece of aluminum foil. . . grill masters are rolling their eyes, I'm sure) until the internal temperature reaches 160ºF (70ºC), about 10 minutes.
6. Drizzle some more sauce ontop and serve!

Pineapple Grilled Chicken tips

Try not to move your chicken and pineapple too much while they’re on the grill - We want those beautiful grill marks and for the pineapple to caramelize in those places.

What to Serve with Grilled Chicken and Pineapple

I love to serve my Malibu chicken with these refreshing sides:

Roasted Broccoli
Cucumber Tomato Salad with Feta
Cucumber Jicama Slaw
Sauteed Green Beans
Coleslaw
Marinated Grilled Zucchini

How to Store Chicken Malibu

I highly recommend eating them all if you can since they’re best fresh off the grill. If you have leftovers you’d like to store, just put them in an airtight container and store them in the refrigerator for up to 5 days.

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Malibu Chicken Recipe FAQs

More Grilled Pineapple Recipes

Grilled Pineapple and Jalapeno Salsa

Southwest Sausage and Pineapple Skewers

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Malibu Chicken Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Grilled Malibu Chicken takes malibu chicken to another level! I love the sweet & spicy buttery glaze that get brushed on during cooking.

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Ingredients

Toggle ingredient group

• 6 boneless/skinless chicken breasts
• 2 Tablespoons BBQ seasoning (I used Montreal Steak Seasoning)
• 12 slices deli ham (thin)
• 6 slices canned pineapple
• 6 slices Swiss cheese
• ½ cup pineapple juice (from the can)
• 4 Tablespoons grassfed butter or ghee
• 1 Tablespoon plain yellow mustard
• 1 Tablespoon honey
• 1 Tablespoon molasses
• 2 teaspoons coconut aminos
• 1 teaspoon chili powder

Instructions

1. The original recipe suggested pounding the thicker parts of the breasts to make them more uniform in thickness, but I simply sliced through them horizontally to form two thin breasts out of each one. They cook faster this way, the meat goes farther, and it's more flavorful when you're using sauces or marinades. Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.
2. Combine the butter, pineapple juice, mustard, honey, molasses, coconut aminos, and chili powder a medium mixing bowl and whisk until smooth, then set aside.
3. Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º). Or if that last sentence makes you panic, turn on your grill-pan to medium-high heat.
4. Quickly grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about two minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes.
5. Move the chicken to the indirect part of the grill (or a not-so-hot part of your pan) and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle yet again with the sauce. Continue cooking with the grill lid down (or in my case, a piece of aluminum foil. . . grill masters are rolling their eyes, I'm sure) until the internal temperature reaches 160º, about 10 minutes.
6. Serve with . . . another drizzle of sauce.

Side Dish Suggestions: We ate this with a green salad, roasted broccoli, and garlic bread. D-LISH. 

Notes

Nat's Notes:

1. The first time I made this I used fresh pineapple. Instead of buying pineapple juice separately, I just pureed enough pineapple to make ½ cup for the sauce. It made it thicker, but still tasted great.

2. If you can't find coconut aminos you can use Worcestershire sauce.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Grilled Pineapple Chicken Recipe appeared first on Perry's Plate.

This Grilled BBQ Chicken is one of those recipes that has been tweaked and adjusted and I finally have it where I like it -- flavorful, moist (sorry), chicken which is merely a vehicle for my favorite BBQ sauce.

BBQ Chicken pairs with so many things and the leftovers can be made into an amazeballs BBQ Chicken Salad.

I included a few links to my favorite homemade BBQ sauces at the end of this post if you're interested in making your own! They're all naturally sweetened and can be adapted to be Whole30 or lower carb.

Do I have to marinate the chicken?

I recommend marinating the chicken for at least 2 hours. You can even prep it the day before!

If you don't have time or you forget to marinate it, at least let the chicken sit in those spices and juices for 20-30 minutes at room temperature. The lemon juice will help make your chicken more tender and flavorful!

Can I use something other than steak seasoning?

Sure! I like using my Homemade Steak Seasoning, but you can use any kind of grill seasoning or all-purpose seasoning you like. It's just there to enhance the flavor of your grilled chicken and not intended to be the main flavor.

(That's what the BBQ sauce is for. :))

I mean... c'mon.

Grilled BBQ Chicken is one of my favorite things. I love it so much.

TIPS:

Don't add the BBQ sauce to the chicken at the beginning or it'll burn. BBQ sauce has a lot of sugar which burns easily.

Don't brush BBQ sauce until after you've flipped the chicken and it's more than halfway cooked!

Set aside some BBQ sauce for brushing so you don't potentially contaminate all of your BBQ sauce with under-cooked meat juices.

What is the best type of chicken to use for Grilled BBQ Chicken?

If you're particular about cuts of chicken, use whatever cuts you like!

Boneless skinless breasts are more prone to drying out, so don't overcook those.

Thighs, drumsticks and bone-in, skin-on breasts are more forgiving and end up juicer when you grill them! They also require more grilling time, depending on the thickness of the meat.

Also, remember the rule about when to brush the BBQ sauce -- wait longer if you're using a cut of chicken that requires a longer cooking time. Burned BBQ sauce is sad.

You don't have to make your own BBQ sauce, but sometimes it's nice to do so you can control the type and amount of sweetener. BBQ sauce usually has loads of sugar. Primal Kitchen makes a delicious, naturally-sweetened Hawaiian BBQ Sauce that I've seen at Costco recently!

There are a few homemade BBQ sauce recipes in both of my cookbooks, but I do have a few posted here as well. They're all naturally sweetened and can be adapted to be Whole30 or low-carb friendly.

Homemade BBQ Sauce recipes on Perry's Plate

Balsamic BBQ Sauce is probably my favorite -- if I'm forced to choose a favorite. It's super tangy with a hint of sweet -- just like I like my BBQ sauce.

This Honey Lime Ginger BBQ Sauce is a fun twist and results in a lighter BBQ sauce with a hint of ginger.

If you have some frozen raspberries on hand, try my Raspberry Chipotle BBQ Sauce! It's sweet and fruity with a chipotle kick. I really love this one for pulled meats as well as Grilled BBQ Chicken.

What to serve with Grilled BBQ Chicken?

I mean... what CAN'T you serve with this?? Here are a few of my favorite sides for BBQ Chicken. Choosing these was no easy feat.

Make a salad out of it! Mix some BBQ Sauce into your ranch dressing for some awesome BBQ ranch.

Roasted Broccoli is one of my go-to sides because it's fast and easy and everyone loves it! Throw in some Instant Pot Lemon Herb Rice for a FABULOUS trifecta.

Another quick veggie side is my Magical Sauteed Green Beans. These are uber flavorful and would compliment the sweetness from the BBQ sauce really well. So would some Roasted Crispy Shredded Brussels Sprouts.

If you want to go the classic route, Instant Pot Potato Salad is a good choice! My potato salad has lots of pickles and some ranch dressing for a boost of flavor.

Southwest Cabbage Slaw is another salad-type of side that pairs well with anything -- including this Grilled BBQ chicken. (And you can make it ahead of time when you marinated the chicken!)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Grilled BBQ Chicken

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This is may all-time favorite BBQ sauce recipe! It comes together so quickly, too.

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Ingredients

• 2-3 lbs chicken breasts, thighs, or drumsticks
• 2 teaspoons steak seasoning
• 1 teaspoon sea salt
• Juice from half a lemon
• 3 Tablespoons avocado oil
• 1 cup your favorite BBQ sauce

Instructions

1. Place the chicken in a large, shallow container or baking dish. Sprinkle half of the steak seasoning and salt over the chicken. Turn the pieces over and sprinkle the rest of the steak seasoning and salt on the other side of the chicken.
2. Squirt the lemon juice and drizzle the avocado oil over the chicken and use a pair of tons to turn the chicken to everything is coated evenly. Cover the chicken and let it marinate, chilled, for at least 2 hours or up to 24 hours.
3. When you're ready to grill, preheat your grill to medium-high heat. Put a ½ cup of the BBQ sauce into a small bowl. Place the chicken pieces on the grill and cook, covered, for 3-4 minutes or until dark grill marks form.
4. Turn the chicken over and brush the meat with portioned BBQ sauce. Cover and let the chicken grill for another 3-4 minutes or until it's nearly cooked through. Flip the chicken over and brush the other sides with more BBQ sauce. Cook for another minute until the chicken is fully cooked.
5. Transfer the chicken to a serving dish and allow it to rest for at least 5 minutes before slicing. Serve immediately with remaining BBQ sauce.

Notes

1. If you don't have time to marinate the chicken, let it sit at room temperature for 20-30 min to allow the lemon juices and spices to soak in.
2. I like to butterfly my chicken breasts or slice them in half horizontally to create thinner pieces. It cooks faster this way and you have a higher BBQ sauce to meat ratio.
3. The type of chicken you use will affect the grilling times. Allow more time for chicken that is thicker than 1" or has skin/bones. If you're using chicken that cooks longer, don't brush the BBQ sauce on immediately after flipping the chicken or it may burn.
4. If you'd ilke to make your own BBQ sauce, check this recipe post for some of my homemade, naturally-sweetened BBQ sauce recipes!

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Grilled BBQ Chicken appeared first on Perry's Plate.

Sometimes condiments steal the show, and that might be the case here. Please don’t skip the garlic sauce! It’s bold and compliments the chicken so well!

You will love this Moroccan Chicken Recipe

Yes. Just a handful of ingredients! Pop this chicken in a quick marinade (or even the night before) and toss it on the grill when you’re ready to eat. It’s so easy!

I recommend using bone-in chicken (any kind), but you could use this marinade on boneless chicken pieces as well.

Moroccan Grilled Chicken ingredients

• Bone-in chicken pieces (drumsticks, thighs, breasts)
• Garlic cloves
• Chives or flat-leaf parsley
• Ground cumin
• Paprika
• Crushed red pepper flakes
• Heat-safe oil (like coconut or avocado)
• Salt
• Mayonnaise
• Olive oil (for the garlic sauce)

How to make Moroccan Chicken and Garlic Sauce

1. To prepare the chicken, place chicken pieces in a large bowl and add garlic, chives, cumin, paprika, pepper flakes, oil, and 1 teaspoon of salt. Toss it around until mixture is combined. Allow it to marinate, chilled, for at least 2 hours or up to 24 hours.
2. Preheat BBQ grill or grill pan to medium-high heat. Grill chicken until cooked through, turning every few minutes. Cooking time varies depending on the cut of chicken.
3. Serve chicken with garlic sauce.

How to make garlic sauce for chicken

1. Use a microplane grater and grate the garlic into a small bowl and mix the salt into it to form a paste.
2. Whisk in the yogurt gradually (very gradually) until mixture is emulsified.

Grilled Moroccan Chicken Recipe variations

Try adding some extra crushed red pepper flakes or cayenne to the marinade mixture to add some heat.

Use smoked paprika for an extra smoky flavor in the marinade.

Change up the type of chicken! Try using the marinade in some boneless, skinless chicken breasts or thighs.

Serving Grilled Moroccan Chicken

My favorite way to serve this was with some Instant Pot Coconut Rice or ginger rice and a batch of Quick Marinated Cucumbers. Seriously so so good.

Here are a few other suggestions:

Moroccan Roasted Carrots

Cabbage Slaw with Cucumber Yogurt Dressing

Wild Rice Cold Salad

Magical Sauteed Fresh Green Beans

How to store Chicken and Garlic Sauce

If you happen to have leftovers, store them separately in lidded containers in the refrigerator. Use the chicken with in 4-5 days and the garlic sauce within a week.

More Grilled Chicken Recipes

Paleo Thai Grilled Chicken and "Peanut" Sauce

Puerto Rican Marinated Chicken

Grilled Jerk Chicken

Grilled Herb Chicken with Caramelized Onions

Perfect, Versatile Lemon Chicken

Grilled Malibu Chicken

Check out all of my best grilled chicken recipes on this post: My Best Grilled Chicken Recipes

Moroccan Grilled Chicken FAQs

Grilled Moroccan Chicken Recipe

Yield: Serves 4-5

I have a whole section of my website dedicated to grilling. I would grill everything all the time if I could! I love adding fun twists on traditional grilled recipes and this grilled zucchini recipe is the perfect example of that.

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Ingredients

For the garlic sauce:

Toggle ingredient group

• 4 garlic cloves, finely chopped
• salt
• ⅓ cup olive oil
• 3 Tablespoons mayonnaise

For the chicken:

Toggle ingredient group

• 2 - 2 ½ pounds bone-in chicken pieces (drumsticks, thighs, breasts)
• 2 garlic cloves, chopped
• ½ cup finely chopped chives or flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ¼ teaspoon crushed red pepper flakes
• 2 Tablespoons heat-safe oil (like coconut or avocado)
• 1 teaspoon salt

Instructions

1. Use a microplane grater and grate the garlic into a small bowl and mix the salt into it to form a paste. If you don't have a microplane grater, use a garlic press or finely mince the garlic with a knife, scraping it with the side of the blade to crush it. Stir in the mayonnaise.
2. Whisk in the olive oiil gradually (very gradually) until mixture is emulsified. If you add it too fast the sauce will separate. If that happens just mix it well immediately before serving. (It's still delicious either way!)
3. To prepare the chicken, place chicken pieces in a large bowl and add garlic, chives, cumin, paprika, pepper flakes, oil, and 1 teaspoon of salt. Toss it around until mixture is combined. Allow it to marinate, chilled, for at least 2 hours.
4. Preheat BBQ grill or grill pan to medium-high heat. Grill chicken until cooked through, turning every few minutes. Cooking time varies depending on the cut of chicken. Our drumsticks took about 20 minutes to cook. Juices should run clear and flesh should be firm to the touch.
5. Serve chicken with garlic sauce.

Notes

Nat's Note:

You can make the garlic sauce several hours in advance. The leftovers are great in omelets, salads, and rice bowl type things.

Nutrition Information

Yield 5 Serving Size 2 drumsticks
Amount Per Serving Calories 686Total Fat 47gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 35gCholesterol 268mgSodium 800mgCarbohydrates 2gFiber 1gSugar 0gProtein 60g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post Moroccan Grilled Chicken appeared first on Perry's Plate.

I'll tell you about this salad in a second, but can I just say how much I love this mermaid bowl?! Target clearance shelf got me bad with this one.

It's the perfect size for a salad, too. Bigger than a cereal bowl, but smaller than a serving bowl. Although, with this salad, I may use a serving bowl next time.

We like to have salad bar nights at our house. Most of the time it's in order to clean out the fridge, but once in a while I like to be intentional about it.

A while back I posted a recipe for Thai Spice Blend, and I love to make Thai grilled chicken and fish with it. It's great on roasted sweet potatoes, too. I thought it would be great in a Thai-inspired salad since I've had a hankering for salads lately.

Big salads with a lot components are my favorite. I love mixing textures, temperatures, and having salty, sweet, and spicy bits throughout. It does take a little more time to prep, but most of the time we have leftover toppings and greens for lunches later in the week.

Speaking of prep work, I've got a little guy on the move lately that makes it kind of hard to do any kind of work, much less prep work. Naptimes are golden, but you can only do so much in 2-3 hours.

I was trying to get some photos taken while the light was good, and he was ALLLL up in my business. I put him in his chair with a bowl of banana blender ice cream and a spoon, you know, because at 16 months he insists on using a spoon and feeding himself. The boy is as stubborn as his mother. He is seriously more prep work and clean up than anything else I've ever made.

But his eyes and impish smile and the way he walks like a little T-Rex with his elbows tucked in at his sides turn me into a puddle of melted butter so I don't mind.

The moral of this post is....

Sometimes the best things require a lot of prep work, like big Thai Grilled Chicken Salads, babies, and painting my bathroom (which is next on my list -- I just need to buy 40 rolls of blue tape).

And don't forget about the dressing. That bowl of sunshine is the icing on the cake... salad. Ew. You know what I mean.

Thai Grilled Chicken Bowls with Mango-Lime Dressing

Yield: Serves 6

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Let's be real here. The hero of this meal is the mango-lime dressing. It's super fabulous with all the garnishes, but that dressing. I can't get over how deliciously sweet and tart it turned out to be!

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Ingredients

For the chicken:

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• 1 ½-2 pounds uncooked chicken breasts or thighs
• 1 teaspoon sea salt
• 2 Tablespoons avocado oil or other heat-safe oil
• 1 Tablespoon Thai Spice Blend, homemade or store bought
• Juice from 1 lime (about 2 Tablespoons)
• 2 teaspoons fish sauce

For the cashews:

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• 2 Tablespoons honey
• Pinch of crushed red pepper flakes
• 1 ½ cups raw cashews
• Pinch of sea salt, to taste

For the dressing:

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• 1 mango, peeled, pitted, and chopped or 1 ½ cups frozen mango, thawed
• Juice from 1 lime (about 2 Tablespoons)
• 1-inch piece of fresh ginger, chopped
• ¼-1 teaspoon sriracha or sambal oelek (Asian chili paste), to taste
• 3 Tablespoons avocado or light olive oil
• Pinch of sea salt
• 1 Tablespoon honey, if needed (depending on how sweet the mango is)

For the salad:

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• 1 ½ cup unsweetened coconut flakes
• 8 ounces of snow peas, trimmed
• 1 english cucumber, diced
• Enough chopped Romaine lettuce or cooked jasmine rice for 6 people

Instructions

1. Slice the chicken in half horizontally if the breasts are really thick, to create two thinner breasts. Put them in a shallow bowl or a large zip-top bag. Sprinkle the chicken evenly with 1 teaspoon of salt.
2. In a small bowl, combine the avocado oil, Thai spice, lime juice, and fish sauce. Pour the marinade over the chicken, toss the chicken around to coat it evenly, and chill for at least 2 hours or up to 24.
3. Meanwhile, prepare the other salad components. To make the sweet & spicy cashews, put the honey and pepper flakes in a medium skillet over medium heat. When the honey is warm, add the cashews and reduce heat to medium-low. Cook the cashews, stirring often, until they are lightly golden brown, 5-7 minutes. Remove the cashews from the skillet and spread them out evenly on a rimmed baking sheet to cool them off. Sprinkle with a little sea salt.
4. To make the dressing, put all of the ingredients into a blender or food processor except the honey. Blend, and taste, adding another pinch or two of salt or the honey, if necessary. Chill until ready to use.
5. Preheat the grill to medium-high heat. Grill the chicken, flipping once, for 6-10 minutes, depending on the thickness of the chicken, until cooked through and the juices are running clear.
6. Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice thinly.
7. Put a handful of salad greens or a few spoonfuls of cooked rice in the bottom of each bowl. Top with sliced chicken, cucumbers, snow peas, cashews, coconut flakes, and a drizzle of dressing.

Notes

Nat's Notes:

1. You can prepare all of the salad components (the cashews, dressing, and vegetable prep) a day or two ahead of time.

2. To make these bowls even more amazing, replace some of the water used to cook the rice with coconut cream or coconut milk.

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The post Thai Grilled Chicken Bowls with Mango-Lime Dressing appeared first on Perry's Plate.