We like to take a large package of boneless chicken breasts and marinate some in Italian dressing, and season the rest with rubs like Durn Good seasoning and Weber's Zesty Lemon seasoning.
For grilling, we measure the thickest part of each chicken breast and then use the cookout calculator at charcoalbob.com to calculate the grilling times and get instructions for when to put on and turn the chicken breasts so that they all come off the grill at the same time.
The ones in Italian dressing or with zesty lemon are great with wild rice or on a nice salad. The ones with the more spicy rubs are great dipped in a little barbecue sauce or cut up and added to red beans %26amp; rice for the last 10 minutes of cooking.
We'll grill up a whole batch of boneless chicken breasts (purchased on sale) and then freeze the leftovers as a great way to eat well on a budget.Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes
Cilantro Grilled Chicken Breast
1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter, recipe follows
Fresh parsley, optional, for garnish
Preheat a grill or grill pan over high heat.
Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting.
Cilantro Butter:
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves
Follow the scampi butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
Yield: 12 servings
Scampi Butter (Base):
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine
In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi ';base'; to make different flavored butters.
Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes
If you have several sorts of fruit juice, mix up 1/2-1cup each type and add a few tablespoons of honey to taste, maybe some olive oil, salt %26amp; pepper and your favorite herbs-fresh if possible. Chopped onion and garlic will add some zing. If you like you can make a nice salad and use some of this as a dressing. Discard the marinade though and don't marinate the chicken and then use it as a salad dressing, of course! I usually put 2/3 juice and 1/3 olive oil. Marinate your trimmed, rinsed and dried chicken breasts for at least thirty minutes but not more than an hour, and grill away! You could add some pre-soaked mesquite chips to your fire too for nice subtle woodsy flavor. Be careful not to overcook the meat, 4-5 minutes per side over a medium hot grill should suffice. Enjoy, Cheri.
Heres one of my favorite grilled chicken recipes, its great for the summertime, serve it with grilled corn, sliced tomatoes, or saute'd veggies with the leftover pineapple..
krystan
HAWAIIAN GRILLED CHICKEN
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1 can pineapple tidbits (reserve the juice for marinade, and add
the tidbits to some sauteed veggies)
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoon fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)
Wash chicken and place both halves in a large Ziploc bag.
Add lemon juice, pineapple juice and add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for 1 hour, turning occasionally.
Place chicken skin side down on grill; keep chicken about 7 inches away from heat. When grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
Note: For extra flavor, sprinkle chicken with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
Serve garnished with sprigs of Rosemary and a lemon wedge.
SUPER EASY Grilled Marinated Chicken Breasts with Peach, Mango and Pineapple Chutney
grocery list:
1 bottle of italian salad dressing (can be cheapy, generic kind!)
2 fresh mangos
1 fresh pineapple
1 container of pre-made mango and peach salsa
1 jalapeno pepper
1 bunch of cilantro
go to the grocery store and buy ingredients listed above.
marinate in italian dressing for about an hour, you can poke holes in the chicken with a fork to speed up this process.
Cut up the mangos into cubes. Core the pineapple and cut into small cube pieces like the mango. Cut up about a 1/4 cup of cilantro. Chop up a jalapeno pepper into small pieces. Add all ingrediants cut up to the container of premade mango peach salsa. Allow this to ';marinate together'; in the fridge while the chicken cooks.
Throw the chicken on the grill until done.
Serve the hot grilled chicken with chilled mango, peach and pineapple chutney over the breasts. Sprinkle with a little cilantro for added color and flavor.
This recipe is super easy, relatively inexpensive (since fresh produce is in season) and very refreshing for a hot summer's evening! Enjoy!
I tried this one last month...everyone loved it, including all 4 kids...
***Basil Grilled Chicken***
3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional
Prepare charcoal grill.
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.
Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.
Simple but delicious.
Wash chichen breasts then salt and pepper.
Pat each one with lots of butter all over.
Sprinkle lightly with galic powder and then parsley.
Wrap up in aluminum foil (to steam while cooking).
Place on covered grill for apx. 45-60 min. Comes out
with that delicous smokey flavor along with the seasoning.
http://www.marthastewart.com/recipe/gril鈥?/a> autonomy_kw=grilled%20chicken%26amp;rsc=header鈥?
http://www.marthastewart.com/recipe/gril鈥?/a>
Here's some tips for grilled chicken breasts (boneless, skinless). You can use chicken with bones - just need to cook a little longer.
McCormick has seasoning packs out for chicken etc. Just add to oil. They are very good as well and really easy to use.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment