Grilled Chicken Recipes

Summer Barbecue Entrees - Grilled Rosemary Chicken, Quesadillas,

May 19, 2009 Minka Gantenbein

Get grilling this summer with these tempting and tasty grilled chicken recipes that are a flavorful alternative to the same old barbecue menu.

Summer barbecues conjure up images of chicken drumsticks slathered in thick red sauce. While barbecued chicken is definitely a favorite food for many, serving the same old menu can turn into a barbecue rut after a while. Here are some flavorful options for grilled chicken that are easy and delicious.

Grilled Rosemary Chicken

Ingredients:

  • 2-3 lbs. skinless, boneless chicken thighs, breasts or tenders
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 Tbsp fresh thyme, finely chopped
  • 2 Tbsp fresh rosemary, finely chopped
  • 2 tsp salt
  • 1 tsp pepper

Directions:

  1. In a gallon size ziploc bag, mix together the olive oil, lemon juice, garlic, thyme, rosemary, salt and pepper.
  2. Place the chicken pieces in the marinade, seal the bag and coat well.
  3. Refrigerate the bagged chicken for 3 to 4 hours.
  4. Prepare the grill at medium heat.
  5. Place the chicken directly on the grill and cook for 15 minutes, turning frequently with tongs.
  6. Remove chicken from grill and place on a serving platter.

Grilled rosemary chicken is best served with a crisp salad of mixed greens accompanied by a vinaigrette dressing, and a glass of smooth white wine. For heartier appetites, add a side of risotto or scalloped potatoes to this dish.

Grilled Chicken Chile Quesadillas

Ingredients:

  • 4 skinless, boneless chicken breasts
  • 8 flour tortillas
  • 2 1/2 cups shredded Mexican cheese or Monterey Jack
  • 2 Tbsp olive oil
  • 8 oz can of diced green chiles
  • 2 small avocados, cut into 1-inch chunks
  • 1 cup sour cream
  • salt and pepper to taste
  • 2 cups salsa or pico de gallo, for garnish
  • chopped cilantro, for garnish

Directions:

  1. Preheat grill to medium heat.
  2. Coat the chicken breasts with olive oil and sprinkle with salt and pepper.
  3. Place the chicken on the grill and cook for 5 minutes on each side.
  4. Remove the chicken from grill, place on a cutting board, and cut into 2 inch chunks or slices.
  5. Spread a tablespoon of sour cream on each tortilla.
  6. Sprinkle approximately half a cup of the shredded cheese evenly on four of the tortillas.
  7. Evenly distribute the chicken slices, diced green chiles, and avocado chunks over the cheese on each of the four tortillas.
  8. Sprinkle the remaining cheese evenly over the avocado chunks and cover each with another tortilla, sour cream side facing down.
  9. Carefully slide the quesadillas onto the preheated grill and cook uncovered for 2-3 minutes per side until cheese is melted.
  10. Slice each quesadilla into wedges.
  11. Top each of the quesadillas with a tablespoon of sour cream and 1/2 cup salsa or pico de gallo.
  12. Sprinkle with cilantro and serve warm.

The garnishes for these grilled chicken chile quesadillas can be adjusted to suit each individual's taste. Try mango salsa or guacamole as alternatives to the suggested garnishes in this recipe.

One more great grilling recipe to try is Roast Chicken with Smoky Potato Salad. This smoky flavored roast chicken gets its tangy taste from a combination of pilsner beer and a chili-lime spice rub. Accompany this chicken with smoky potato salad and enjoy the best of outdoor cooking.

The copyright of the article Grilled Chicken Recipes in Seasonal Cooking is owned by Minka Gantenbein. Permission to republish Grilled Chicken Recipes in print or online must be granted by the author in writing.
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