Chook Me!

What is your favorite grilled chicken breast recipe?

I just need a simple grilled chicken brest recipe, I've got a bunch of spices that came in one of those spice rack things :-)

Public Comments

1. i just use asian sesame dressing, salt and pepper and marinate the chicken for at least 4 hours and then grill it. good luck.
2. I love a Grilled Chicken caesar salad. Romaine lettuce, croutons, parmesan cheese and Caesar dressing...throw some cubed grilled chicken on it and yum! I also like to take grilled chicken and make tacos or quesadillas. Or if I don't have much, I make a small batch of chicken salad. Here's an easy one we use sometimes when pulling out the grill: 1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Have fun!
3. I use this recipe, but I use my spice blend. Grilled Skinless Chicken Breast http://www.cookingforengineers.com/recipe/6/Grilled-Skinless-Chicken-Breast Cajun Seasoning 1 box salt 3 T black pepper 2 T garlic powder 1 t onion powder 1 t nutmeg 2 T parsley flakes (crunched) 4 T red pepper (ground) (cayenne) 2 T chili powder Combine all ingredients; store in an airtight container. Creole Seasoning Blend 1 T salt 1 1/2 t garlic powder 1 1/2 t onion powder 1 1/2 t paprika 1 1/4 t dried thyme 1 t red pepper 3/4 t black pepper 3/4 t dried oregano 1/2 t ground bay leaves 1/4 t chili powder Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/4 cup.
4. Southwestern Grilled Chicken with Lime Butter 1 tablespoon McCormick® Ground Cinnamon 1 tablespoon McCormick® Chili Powder 1 tablespoon brown sugar 1 teaspoon cocoa powder 1/2 teaspoon salt 1/4 teaspoon McCormick® Ground Black Pepper 3 tablespoons olive oil 1 tablespoon balsamic vinegar 3 1/2 pounds bone-in chicken parts LIME BUTTER: 1/2 cup butter, melted 1 tablespoon fresh lime juice 1 serrano chile, minced 2 tablespoons finely minced white onion 1/4 cup finely chopped fresh cilantro 1 pinch McCormick® Ground Black Pepper DIRECTIONS In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread seasoning paste over the chicken. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes. In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.
5. Emeril's seasoning for chicken on a breast rubbed with olive oil first to allow the seasoning to stick. Grill. Seasoning salt, garlic and onion powder, cayenne and ground ginger and black pepper would be the ingredients if Emeril's stuff.