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How To make Mesquite Grilled Breast Of Chicken with Citrus Sauce
1 c Vegetable oil
2 x Garlic cloves, crushed
2 tb Coriander, fresh, minced
1 tb Thyme leaves, fresh
2 x Scallions, chopped
4 x Chicken breasts *
2 x Shallots, minced
1 t Ginger, fresh, minced
2 tb Unsalted butter
2 x Lemons **
2 x Limes **
2 x Oranges **
2 c Chicken broth
1 t Cornstarch
1 t Water
1/4 c +2tb Grand Marnier
White pepper to taste * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a monderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syruplike consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
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Low Carb/ Keto Quick Fix Creamy Lemon Chicken: Part 2
Need a quick Keto meal? Try my Low Carb Creamy Lemon Chicken! Ready in under 20 minutes! It’s delicious, rich and your family is sure to love it!
I hope you like it!
Ingredients:
* Ready to eat Mesquite Chicken Fillets (I get mine from Sam's Club)
* 2 Tablespoons butter
* 1/4 cup Heavy cream
* 1 Cup chicken stock
* 1 Tablespoon lemon juice
* 3 - 4 Cloves garlic
* Olive oil
* Salt
* Pepper
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????Simple & Easy Creamy Lemon Chicken Cuisine | ThymeWithApril
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Creamy Lemon Chicken
Ingredients:
4 boneless skinless chicken breast
1 c low sodium chicken broth
2 lemons
1/4 c heavy cream
sea salt
pepper
smoked paprika
1 tbsp chopped garlic
1/3 c chopped shallots
2 tbsp unsalted butter
1/2 tsp red pepper flakes
olive oil
fresh parsley
How-To:
Preheat oven at 375 degrees. Place chicken in zip lock bag and use rolling pin to pound until 2 inches thick. Season with sea salt, pepper, smoked paprika on both sides. In a separate bowl add chicken broth, garlic, red pepper flakes and fresh lemon juice (1 whole lemon). Whisk together. Heat olive oil in a skillet on medium/high heat. Brown chicken breast 2-3 minutes on both sides. (Don't worry if it's not cooked all the way, it will finish cooking in the oven). Put chicken on a separate plate. In the same skillet add shallots and the chicken broth mixture. Whisk together scraping all the bits on the bottom of the pan. Allow to simmer for 10-15 mins while sauce reduces and thickens up. Add and melt unsalted butter. Add heavy cream and stir together. Add chicken back to the pan. Make sure all the chicken is coated with the creamy lemon sauce. Bake in the oven for 8-10 mins or until chicken is fully cooked. Top with fresh chopped parsley and lemon slices. Serve warm! EAT AND ENJOY!
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The BEST Chicken Marinade
The BEST Chicken Marinade
If you want your chicken seasoned right for the best taste, I highly recommend you trying this method of the chicken marinade! Your guests will be happy!
Time Stamps:
Introduction: 0:00
Pro Tip: 0:25
Add Ingredients To Bag 0:47
Get Whisk To Stir 1:48
Prep Chicken 2:08
Add Chicken To Marinade 3:32
Add Chicken To Fridge for 8+ Hours 4:11
Cooing chicken and plating 4:21
Enjoy! 4:42
Ingredients:
½ cup Branch and Vine Rosemary Infused Olive Oil-
½ cup Branch and Vine Garlic Infused Balsamic Vinegar-
¼ cup Soy Sauce
¼ cup Worcestershire Sauce
2 tbsp Lemon Juice
¾ cup Brown Sugar
2 Tbsp fresh Rosemary
2 tbsp Dijon Mustard
1 tsp Ground Black Pepper
2 tsp Garlic Powder
3.5 lb Chicken Breast or Thighs
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Lemon mesquite chicken with Island Boy Spices
Zen Siete Food. Our lemon herb chicken cooked slowly with mesquite and avocado wood flames with a dash of Island Boy 340 Boxing Blend spices.
Oven Baked BBQ Chicken
Oven Baked BBQ Chicken
3-4 boneless chicken breast
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
A splash of seasoning salt of your choice
1 cup of BBQ sauce of your choice
Make sure to rinse off your chicken. Then place them on a baking sheet lined with foil. I like to spray the pan with coconut oil or any oil of hour choice. Now, season the chicken with the granulated garlic, seasoning salt, paprika, and bbq sauce on both sides of the chicken. Place them in the oven on 425 degrees Fahrenheit for 21 minutes or until they have reached the internal temperature of 165 degrees. Once they are cooked, take them out and brush on some more bbq sauce on the tops with the left over bbq sauce from the 1 cup. Place back in the oven on high Broil for 5-10 minutes depending on how crispy you want the tops and edges of the chicken. When that broil is finished, take them out and add more bbq sauce to the tops of them if you want and enjoy!!
IG is @goodeatzkitchen for more recipes and pics.
How to Cook Smothered Chicken On The Blackstone | Cookin' With Carolina Holy Water | #GrabAGeorges
How to Cook Smothered Chicken On The Blackstone — C'mon With it!
Seasons & Spices
- 2 Grill Mates Mesquite Marinade Mix
- Lemon Pepper
- Ground Ginger
- Black Garlic
Ingredients
- Chicken Breasts
- Extra Virgin Olive Oil
- A1 Sauce
- White Onion
- 1 Stick of Butter
- 2 Packs of Sliced White Mushrooms
- Pepperjack Cheese Slices
Steps
1. Take your chicken breasts and cut them all in half. Once they’re cut up, place them in a plastic container and get ready to add your flavors.
2. It’s time to make your brine! Add 2 packets of Grill Mates Mesquite Marinade Mix, a little bit of olive oil, George’s Original Barbecue Sauce, A1 steak sauce, Lemon Pepper spices, and just a dash of Ground Ginger into a bowl and stir
3. Take your mix and pour it over your chicken!
4. Grab your gloves because it’s time to get your hands dirty. Stir the sauce into the chicken, and when they’re all fully covered, put the top back on your container and let your chickens hang out in the fridge.
5. While your chickens are in the fridge, slice up your onion
6. Place your chicken breasts and onions onto the grill. Add half a stick of butter and black garlic to your onions and mix them up.
7. Move your onions to the top of the grill and throw down 2 packs of cut white mushrooms. Add the other ½ of your stick of butter into the mushrooms and mix them in with your onions.
8. Once they've cooked for a few minutes and you’ve flipped your chicken. Grab your onions and mushrooms and start placing them on top of the chicken breasts. Then, take a slice of pepperjack and place it on top of the onions and mushrooms.
9. Let the cheese melt, and you’re ready to plate!
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ABOUT GEORGE'S
Since 1975, our sauces have been made by hand, in small batches using the same family recipe. A vinegar-based, Eastern NC style barbecue sauce: simple to make, difficult to perfect. Flavors include Original — our standard vinegar-based recipe; Hot — featuring our original style, but with double the heat; Special — a tomato-based tribute to some of our western-loving fans.
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