Wednesday, September 15, 2010

Recipe for Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce

Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce found on KalynsKitchen.com
Easy grilled chicken with a delicious Roasted Red Pepper Aioli Sauce.

I've become a little infatuated with the Roasted Red Pepper Aioli Sauce that my friend Margarethe introduced me to. I've been eating that sauce on just about everything the last few days, but this Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce were especially planned to be served together. This is a simple marinade and you can even put chicken in the fridge to marinate when you go to bed at night, and then cook it after work the next day. The chicken is tasty, but most of all, it's a great vehicle for delivering the sauce to your mouth!

Trim all visible fat and membranes from the chicken breasts. I save those scraps in the freezer and use them to make homemade chicken stock. (This recipe makes enough marinade for 4 pieces of chicken, but I only cooked two when I tested the recipe and took these photos.)

Whisk together the lemon juice, garlic puree, poultry seasoning, and olive oil.

Put the chicken breasts in a Ziploc bag and marinate in the fridge for 6-8 hours (or longer; I marinated it for nearly 24 hours and it was still great.)

You can cook this chicken on a gas or charcoal grill outside, but I cooked this on a stove-top grill pan. Whichever you're using, oil the pan or grill grates before you put the chicken on.

I was going to be drizzling sauce over this chicken, so I didn't worry about grill marks, just turned it a few times, cooking about 10 minutes, or until the chicken is firm to the touch and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce drizzled over.


Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce
(Makes 4 servings, recipe created by Kalyn to go with Roasted Red Pepper Aioli Sauce.)

Ingredients:
4 boneless, skinless chicken breasts
2 T fresh-squeezed lemon juice
1 T garlic puree (or minced fresh garlic)
1 tsp. dried poultry seasoning
4 T olive oil

Roasted Red Pepper Aioli Sauce

Instructions:
Trim all visible fat and tendons from chicken breasts, then cut small slits going down the length of each breast. (You may want to read How to Make Juicy Grilled Chicken Breasts that are Perfect Every Time for more about how to trim chicken and make slits.)

Whisk together the lemon juice, garlic, poultry seasoning, and olive oil. Put chicken in a Ziploc bag or plastic container with a tight lid that's big enough to hold chicken in a single layer. Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken. Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.

When ready to cook, remove chicken from the fridge and let it come to room temperature. Oil the grill grates or grill pan with olive oil or non-stick spray. Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)

Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn't bother since I was serving the chicken with the sauce over it.) Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
This chicken served with a few tablespoons of sauce would be a great main dish for any phase of the South Beach Diet, or any type of low-glycemic eating plan.

Nutritional Information?
I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Ideas for Garlic Chicken to Enjoy with This Flavorful Sauce:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Chicken and Veggie Kabobs with Garlic and Basil from Kalyn's Kitchen
Chicken Souvlaki from Kalyn's Kitchen
Roasted Garlic Chicken from Simply Recipes
Slow Cooker Lemon Garlic Chicken from The Kitchn
Tuscan Garlic Chicken from Amanda's Cookin'
Garlic Chicken on Skewers from The Perfect Pantry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
counter customizable free hit

38 comments:

  1. OMG I think I will love that roasted red pepper aioli too. I have all the ingredients for this! I'll try it this weekend.

    ReplyDelete
  2. This looks SO delicious! I can't wait to try it.

    ReplyDelete
  3. A gorgeous color! And what a nice flavor combination with the garlic and grilled chicken.

    ReplyDelete
  4. TW, thanks. It was truly a very tasty dinner!

    ReplyDelete
  5. The chicken looks amazing and the sauce sounds like something that would be a great complement to chicken or fish! Can't wait to give it a try!

    ReplyDelete
  6. Deborah, thanks! The sauce is good on everything!

    ReplyDelete
  7. My word, this does look good. The aioli is definitely on my 'must cook' list. Thanks for sharing.

    ReplyDelete
  8. I love that this marinade is simple and not extroverted enough to steal the show from the aioli. Looks delicious!

    ReplyDelete
  9. I might not be able to wait until the weekend to try this after all. Lunch is sounding better and better.

    ReplyDelete
  10. This looks delicious! I love that you marinate the chicken AND add the red pepper sauce. I can't wait to try this :)

    ReplyDelete
  11. Klutzy Cook, hope you enjoy it.

    Joanne, thanks. Definitely a keeper for me.

    Diane, good for lunch or dinner I'd say!

    Dana, it was definitely very flavorful.

    ReplyDelete
  12. Kalyn, as I commented on FB, I love chicken dishes, but sometimes run out of ideas. Thank goodness I have you! This is definitely going on the menu plan for the weekend. I just bought chicken and red peppers--very fortuitous!

    Thanks,
    Shirley

    ReplyDelete
  13. These look delicious and they are far more than a vehicle for delivering that lovely sauce :-). It is always a pleasure to visit here. I hope you are having a great day. Blessings...Mary

    ReplyDelete
  14. Shirley, we seem to be aligned in our timing! Hope you will enjoy it.

    Mary, thank you, what a nice thing to say. Hope you're having a great day too.

    ReplyDelete
  15. This really looks delicious and I will have to try it! Bet the sauce is great. Thanks!

    ReplyDelete
  16. Pam, I know I keep saying it over and over, but this sauce is awesome!

    ReplyDelete
  17. I'm with you on this recipe - lemon, herbs, and garlic are my go-to for chicken. I've never had poultry seasoning, though. I'll have to check it out when I go to the store today.

    And the sauce - I understand needing a sauce delivery device. I'm guilty of eating good sauces and dips with a spoon. I know...not too lady-like but, hey, if it's good I won't apologize.

    ReplyDelete
  18. Amy, I'll never tell about eating the sauce with a spoon! (But it's great on this chicken too.)

    ReplyDelete
  19. Oh Roasted Red Pepper ANYTHING is divine. I am going to have to try this recipe for on of the two chickens I need to break down and cook up. Great stuff Kalyn!

    ReplyDelete
  20. Sorry this is off topic, is anyone else having difficulty getting to Simply Recipes? Your post links to it at the bottom, but I can't get through. I also tried just typing it in and going through google search results.

    This roasted red pepper aioli sauce recipe sounds delicious; I do plan to make it soon.

    ReplyDelete
  21. Laura, I just did a search for Simply Recipes and also clicked the link in my post and it opened fine for me. Must have been a temporary thing. Glad you like the red pepper sauce.

    ReplyDelete
  22. Truly good looking. I love the way it is marinated.

    ReplyDelete
  23. Tobias, thanks. It was definitely tasty.

    ReplyDelete
  24. Hi Kalyn,
    I've been reading your recipes for a while....and finally am making a comment. THANK YOU so much for your fabulous recipes. I've tried several, and will continue to share your blog with my friends who are all trying to eat healthy!

    ReplyDelete
  25. Roz, you're so welcome, and thank you for commenting (always love to hear from people who enjoy the recipes!)

    ReplyDelete
  26. I've never posted a comment to your blog, Kalyn, but I tell everyone about it. This is, by far, the best recipe. And that's even over your egg muffins that I adore so much.

    I don't think there is a single recipe I've gotten from you that my husband has ever said, "Hon, don't make that ever again." It's always, "When can we have that again!?!" Thank you!

    ReplyDelete
  27. Kryssie, so happy to hear that! I am pretty picky about the recipes I post, so I'm glad my quality control efforts are paying off.

    ReplyDelete
  28. That dish looks totally scrumptious! What a great sauce and combo.

    Cheers,

    Rosa

    ReplyDelete
  29. Rosa, thanks. I did like it very much.

    ReplyDelete
  30. I have to say you never disappoint. I made the red pepper aioli sauce this afternoon and served it with your marinated flank steak recipe. Great combination. I used half regular mayo and half lite. I also drizzled the olive oil in very slowly and the sauce emulsified beautifully, thick and delicious. Next time I might try it with roasted garlic as it might make for a mellower flavor. It was a little strong for some of the family...NOT me.

    ReplyDelete
  31. Julie, thanks for the nice feedback. I love the sound of htis with flank steak. And roasted garlic sounds good in the sauce.

    ReplyDelete
  32. I was too lazy to grill the chicken so I baked it instead (I was also cooking the Zucchini Bake w/ Feta/Thyme so it was easy). DELCIOUS. The chicken actually would have been good even without the aioli sauce but that was just a bonus.

    ReplyDelete
  33. So glad you liked it, and good to know that the chicken worked well baked too!

    ReplyDelete
  34. Scientifically speaking, marinating the chicken for so long doesn't really make a difference to the taste. Actually, with the acid, it will probably just make the chicken's outer layer mushy. Try 30 minutes to an hour. We have done this marinade a couple times and marinated for 45 minutes. It is so good and juicy!! Thanks, Kalyn for a great recipe. That sauce is so tasty too. But folks, marinate for 45 minutes and don't cut the slits for best results!!

    ReplyDelete
  35. This Aioli is ABSOLUTELY DELICIOUS!!! And my chicken is in the fridge marinating.. Can't wait to have it tonight

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips