Having lots of ways to prepare chicken is a big part of homemade weeknight cooking. This particular chicken recipe works for lots of different preparations – hot and cold. Simple Grilled Garlic Chicken gets most of its flavor from the marinade and then gets amplified by the grilling. You can put this on pasta, over rice, in a sandwich or wrap or over a salad.
You can use chicken breast cut into strips or chicken tenderloins for this recipe. I prefer the tenders but I know its hard to come by enough tenders when you dont raise your own meat chickens. Not all grocers stock just tenders, but most can get you a package of them if you request it.
Substitutes and Variations:
As I’ve said you can use chicken breast or tenderloins for this recipe. You can also use boneless skinless thigh meat as well. If you want to add a more Italian flair add some basil and oregano to the seasoning mix. If you want it to have a more Mexican flavor, add some cumin and chili powder.
Suggestions for Sides:
This is so good with my Garlic Herb Angel Hair Pasta. It is also really good over a parmesan rice or couscous. You can put it over a salad, in a taco or wrap.
Tools that may make this recipe easier:
If you do not have a grill pan in your selection of pans at home – I strongly encourage you to get one. I use mine all the time for all sorts of things. The raised grills line give a unique cooking experience.
Now Let’s Get Cookin’!
Simple Grilled Garlic Chicken
Equipment
Ingredients
- 2 lb Chicken Breast cut into 1-inch strips (or the tenders)
- ½ cup Olive Oil
- 1 tbsp Garlic Powder
- 1 tbsp Dried Parsley
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Combine all ingredients in a bowl and toss to coat evenly. Cover and place in refrigerator for at least an hour.
- Using a Grill: Heat grill to highest heat. If grill grates opening are wider than the strips of chicken, use a mesh grill pan or foil to prevent falling through. Add chicken, one a time to the grill. Once you get them all on the grill, wait four minutes then start flipping each over. Again wait four minutes and remove from heat. (Use a meat thermometer to make sure the thickest part has reached 165degF)
- Using a Grill Pan: Heat pan to high. You will have to grill the chicken in batches. Start adding the chicken one at a time to the pan. Once the pan in full, wait five minutes then go back to the start and flip each piece. Wait another five minutes and remove from heat. (Use a meat thermometer to make sure the thickest part has reached 165degF)
- If serving in a hot/warm preparation, keep warm on a platter in cold oven.
- If serving in a cool/cold preparation, you can bring down to room temp on the counter than transfer to a container and place in the refrigerator.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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