Grilled Chicken with Roasted Garlic Herb Marinade
This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade
I am so happy to be creating another wonderful recipe for one of our family’s favorite brands, Mazola® Corn Oil. Making the switch to Mazola was the best decision I’ve made for our family’s nutrition. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
It’s summer and a great time to start thinking about eating healthier foods. For our family, that means eating lots of lean meats and fresh vegetables. And my favorite way to cook those fresh ingredients is to grill them with tasty and delicious marinades that incorporate our favorite oil, Mazola Corn Oil.
Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is smart heart-heathy choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
I’ve been using Mazola Corn Oil in all my recipes. It’s an all-purpose, cholesterol free cooking oil that I use in almost every recipe I make. It works perfectly for everything from baking to salad dressings and of course, grilling! By using Mazola Corn Oil, I may be able to reduce saturated fats and cholesterol in our family’s favorite recipes.
Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils* – 4x more than olive oil, 3x more than vegetable (soybean) oil, and 1.3x more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.
Because Mazola has such a high smoke point (450˚ F), it works perfectly for grilling. I love using it when I’m grilling outside and especially in all my grilling marinades like this Roasted Garlic Herb Marinade!
Our family has been grilling 3 or 4 times a week in the past few months. We love to spend time outside and make dinner on the grill. It’s so much fun to have the kids playing in the backyard and pool while my husband and I prepare dinner on the grill. It’s so relaxing and enjoyable.
To make this marinade, I start with a whole head of roast garlic. To make roast garlic, just add a whole garlic and some Mazola Corn Oil and salt to a piece of aluminum foil and wrap it up. Place it in the oven for about 30 minutes at 400°, or until it becomes very fragrant.
After the garlic has cooled, add it to a small jelly jar and crush it up with the back of a spoon. then add some white wine vinegar, lemon juice, herbs de province and Mazola Corn Oil. Put the lid on and shake it well to combine.
Next, just add this marinade to your chicken and some fresh vegetables if you like too!
Then let it set for a few hours and then you are ready to grill!
Place everything on a grill over medium heat and grill under the vegetables are tender crisp and the chicken has an internal temperature of 165° or until the juices run clear.
The smell from your foods cooking after marinating in this delicious roast garlic marinade is the best! And the taste is even more amazing!
Be sure to check out Mazola.com for more recipe ideas.
Yield: Serves 4
Grilled Chicken and Vegetables with Roasted Garlic Herb Marinade
2.33 stars (3 reviews)
Loading...method: Grilled course: Main
cuisine: American diet: Heart-Healthy
Ingredients:
- 2lbs boneless, skinless chicken breasts
- 1 medium bunch of fresh asparagus
- 2 medium zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
For the Marinade:
- 1 whole head of garlic, roasted
- 2 tablespoons white wine vinegar
- the juice from half a lemon
- 2 teaspooons herbs de Provence
- 1/3 cup MAZOLA CORN OIL
Directions:
Combine all ingredients for the marinade and drizzle a few tablespoons over vegetables and pour the rest over the chicken. Coat all sides of the vegetables and chicken and cover with plastic wrap and let marinate in the fridge for at least 4 hours or overnight if possible.
Heat grill to medium heat and place chicken on grill. Discard remaining marinade. When the chicken is ready t o flip (halfway cooked), add the vegetables to the grill and continue to grill over medium heat.
Cook chicken to an internal temperature of 165°, or until juices run clear. Cook vegetables until tender crisp.
