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Grilled Chicken with Roast Garlic Sauce recipe

Grilled Chicken with Roast Garlic Sauce recipe

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An elegant and delicious dish, that's simple enough to enjoy as a family meal. Enjoy with potatoes, rice or pasta.

89 people made this

IngredientsServes: 4

  • 1 medium head garlic
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breasts
  • 125ml white wine
  • 30g butter
  • 250ml milk
  • 1 tablespoon plain flour
  • 4 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 200 C / Gas 6.
  2. Slice the top of the head of garlic, just enough to remove papery skins and expose the tops of the cloves. Place onto a large sheet of foil and drizzle with olive oil. Wrap the garlic and roast for 20 minutes or until the garlic cloves are very soft. Allow the garlic to cool.
  3. Preheat grill.
  4. Place chicken into a 20x30cm baking dish and splash both sides with white wine. Grill for 25 minutes or until chicken is cooked through and juices run clear.
  5. Meanwhile, place butter and milk into a large frying pan and heat over medium heat until warm. Stir in the flour and cheese until the sauce begins to thicken.
  6. Slip garlic cloves from their skins and add to the sauce (if desired, chop first). Add chopped parsley. Bring the mixture to a close boil, then reduce the heat and stir. Serve with the grilled chicken.

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Reviews & ratingsAverage global rating:(90)

Reviews in English (71)

by TUNISIANSWIFE

As written, I think it would need a little bit more zing to make it sing. I had to make some changes based on ingredients on hand and w/that it was one of the best dishes I have ever prepared. I only hope I can remember what I did for next time. **It takes longer than 20 minutes to roast garlic to make it golden brown. I have a garlic roaster and it took double time. Only had legs so threw those in oven w/the white wine and s/p, Old Bay. Covered and baked while the garlic was roasting. Doubled the amt. of cheese and shredded both parm. and romano. Sauteed onions in 1 tbsp. butter, 1tbsp. olive oil and added a couple of chopped romas, tsp fine herbs, and in lieu of 1 cup milk, used the wine from the chicken w/milk to make 1 cup. Wine I used was sweet so it made the sauce too sweet so squeezed half a lemon and about 1/2 cup sour cream. Made a flour slurry using some of the hot wine liquid and added to mixture to thicken. The house smells wonderful and I wish it were not so fattening because I could eat the whole thing. Serving over linguine.-14 Feb 2006

by Brynne

First off I will say that that method of cooking chicken is fabulous. It came out so tender you could barely tell that you were eating a piece of chicken. I changed up the sauce quite a bit. I suspected that it would be bland even with the garlic, so I sauteed 2 shallots and some crimini mushrooms in butter and set it aside just in case. When I made the sauce, I added the flour before the milk in order to make a roux so the flour wouldn't be chunky. Then I used 1/2 cup half-and-half and 1/2 cup nonfat milk. I also used the whole head of garlic. The sauce was still incredibly bland. I added more parmesan, threw in some pecorino romano cheese, the shallot/mushroom mixture, and some salt and pepper. I also added a little bit of the wine from the cooked chicken. It came out pretty good. I'd make it again, but probably only once every few months.-17 Nov 2006

by Becky

After reading all of the reviews, I decided that I'd have to do something to add some flavor to this dish. So, I cut up the chicken into bite size pieces, and marinated in white cooking wine and a little soy sauce, along with some salt and pepper. After about 20 minutes, I added a few tablespoons of flour to the chicken pieces, and mixed it up. I then sauteed the chicken pieces on a high heat until cooked. Next, I sauteed some green onions and matsutake mushrooms in a separate pan with a tbsp. of olive oil, and a tbsp. of butter, then added the tbsp. of flour, a dash or two of salt, 1/2 cup of skim milk, a 1/2 cup of half and half, and the roasted garlic cloves. Before the sauce came to a boil, it was thickened just right - be sure to make the sauce on a really low heat, so that it does not come to a boil, otherwise it will turn out too thick. Lastly, I spooned the sauce mixture over the chicken, and it was ready to eat. In the end, I think it turned out pretty good, a little time consuming, so not something I'll make on a weeknight.-08 Dec 2006


1. Cut down either side of the backbone of the chicken and remove it. Press down on the breast of the chicken to flatten it. Combine all remaining ingredients and pour over the chicken, rubbing it into both sides. Refrigerate for at least 2 hours but preferably overnight.

2. For the nam jim jaew dipping sauce, place the rice in a dry frying pan and heat over high heat, shaking regularly until the rice is lightly golden. Transfer it to a mortar and pestle and grind to a coarse powder. Stir through the remaining ingredients then taste and adjust seasoning.

3. Heat a hooded barbecue to medium-low heat and add the chicken, skin side down. Cook for 20 minutes with the hood closed, then turn over and cook for a further 20-25 minutes. Remove from the heat and rest for 10 minutes before serving. If cooking the chicken in the oven, roast at 220C fan-forced (240C conventional) for 45 minutes. Serve with reserved coriander leaves, lime wedges and the dipping sauce.

Adam's tip: Use a meat thermometer if you really want to make cooking chicken on the barbecue foolproof. The legalities require me to tell you that the temperature you're looking for at the thickest part of the breast is 74C, but personally, I cook it to about 65C.

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.


How I Got This Simple Recipe

My Mom got the recipe from my Great Aunt a LONG LONG time ago (over 50 years ago), and who knows where my Great Aunt (a great cook) got the recipe from! You just need to know this recipe has been used faithfully by our family for well over 50 years!

Everyone seems to have their own favorite recipe for grilled chicken. This is mine, and it’s DELICIOUS! This grilled chicken basting sauce is ridiculously EASY to make, completely FOOLPROOF, wildly INEXPENSIVE and completely LIP-SMACKIN’ DELICIOUS!


Ingredients

  • Tabasco Chipotle Pepper Sauce &ndash Of all the chipotle sauces I&rsquove tried, this is the most flavorful one! It really gives the chicken a complex flavor that goes beyond just being spicy.
  • Chicken &ndash I use thin cut boneless skinless chicken breasts. If you can&rsquot find thin cut, just buy larger breasts and cut them in half.
  • Honey &ndash For the best flavor, try to find a local, organic honey. Those usually have richer flavor than sweeter bear bottle versions.
  • Garlic powder &ndash This helps to give the chicken even more savory, mouthwatering seasoning that makes it so irresistible!
  • Smoked paprika &ndash Use smoked, not regular paprika for a more authentic grilled flavor.
  • Sea salt &ndash To taste. Careful not to overdo it!
  • Kentucky flour &ndash Trust me, Kentucky flour makes all the difference. You can use spicy and hot for added heat, or regular to keep things more neutral.
  • Garnishes &ndash Cilantro, red chili and limes are the best fresh and flavorful garnishes for this chicken dinner.

Ingredients and Substitutions

  • Chicken: You can use 4lb of bone-in chicken thighs or around 3lb of boneless chicken thighs or breasts. I like to use skinless, boneless chicken breast when possible – check the FAQ for more guidance.
  • Chimichurri sauce: I use my homemade chimichurri sauce, which you can make three ways depending on what herbs you have available. The basic version combines fresh parsley with dried oregano, garlic, salt, maple (or honey), olive oil, and red or white wine vinegar for a refreshing, summery flavor.

Keep reading below (after the recipe how-to) for more information on recipe add-ins and variations!


Ingredients

  1. Sauce
    • 9 ounces dried large white beans, such as lima beans
    • 1/2 cup ground almonds
    • 2 garlic cloves
    • 1 tablespoon white wine vinegar
    • Scant 1/2 cup olive oil
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon cold-pressed flaxseed oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground white pepper
  2. Chicken
    • 2 spring chickens (poussins), (about 2 pounds each)
    • Juice of 1 lemon
    • 3 tablespoons olive oil
    • 1/2 teaspoon dried oregano
    • 3 tablespoons dry white wine
    • 2 garlic cloves, finely chopped
    • 1 onion, finely chopped
    • Salt and pepper
    • 2 tablespoons chopped fresh herbs, such as parsley, thyme, or oregano
    • Lemon wedges, to serve

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chile Dipping Sauce

Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.


Vietnamese Grilled Chicken (Ga Nuong)

Vietnamese grilled chicken (Ga Nuong) is a an easy weeknight recipe. The chicken is infused with the flavors of five spice, fish sauce, soy sauce, and other quick pantry items.

This is also the same recipe used in the well known Vietnamese sandwich, Banh Mi Ga Nuong.

For the longest time, I wasn't able to replicate the recipe . until now. With help from a great cook who worked in a Vietnamese deli, I finally can make these at home.

The cuts of chicken are usually bone-in chicken quarters, with thighs and legs attached. They are butterflied around the bone to lay flat for faster and even cooking. However, you can use any cut of chicken. To satisfy a large crowd, I prefer chicken wings.

At the restaurant, the chicken goes on a wire rack to roast in the oven, but you can also throw these babies onto the grill. Before the chicken finish cooking, brush on another layer of sauce from the pan drippings. This not only makes the chicken moist, it also provides a shiny finish and another layer of amazing flavor.


The ingredients you'll need

You'll only need five ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Chicken breasts: I use boneless skinless chicken breasts in this recipe.

Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Another tasty option is to use melted butter.

Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.

Seasonings: Black pepper and garlic powder. I actually prefer garlic powder to fresh minced garlic. I feel that it better coats the chicken, and it also doesn't burn as easily. Note that there's no salt in this recipe - the soy sauce takes care of that.


Heat the oven to 375 F (190 C).

Pat the chicken dry. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.

In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.

Place the chicken in a large baking dish. Set aside.

Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.

After this time, remove chicken from oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.

Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.

Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.

Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.


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