Chook Me! - Different grilled chicken breast recipes?

Different grilled chicken breast recipes?

We are all trying to eat a bit healthier and so we have started easting chicken breast more...but days of plain grilled chicken are getting old. In order to get some variety going here, what are your favorite outdoor grill chicken breast recipes? Don't care to fry chicken....but good grilled chicken is great!

Public Comments

I like to baste with chipotle bbq sauce and use mesquite wood chips in my bbq.
marinate them in italian dressing for a hour before grilling. if you like spicy theres several blackened steak seasonings, out they are for any kind of meat...I put it on heavy..but I like spicy, then I spray mist them with olive oil(you can get olive oil in a spray like Pam)
Baked Lemon Chicken Ingredients: 4 Bonelesschicken breasts 1/2 cup butter 1/3 cup Lemon juice 1/2 cup Flour 1 tablespoon Minced onion 1 clove minced garlic 1 teaspoon Salt and pepper Directions: Pound the chicken breasts. Dredge with flour. Melt the butter in a baking pan. Coat chicken on all sides. Bake at 375 F, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, mix lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable. for a picture go to http://www.cdkitchen.com/recipes/recs/450/Baked-Lemon-Chicken82430.shtml Chicken with Ginger-Peach - serves 4 Preparation - 20 minutes, cooking time - 35 minutes. 2 tbsp red wine vinegar 2 tbsp sugar 2 tsp freshly grated ginger 2 cloves garlic, crushed 1/2 cup peach jam or preserves 1 tsp low-sodium soy sauce Salt to taste freshly ground black pepper 4 boneless, skinless chicken breasts, 4 to 6 ounces each 1 tbsp olive oil For the ginger-peach glaze: In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil. Remove from heat. Add the soy sauce and season with salt and pepper. For the chicken: Preheat the grill to medium-high. Sprinkle the chicken with salt and pepper and drizzle with olive oil. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side. Place the chicken on a serving platter and brush it with the ginger-peach glaze. Chilli Chicken Chick-Peas Couscous - serves 4 2 cups couscous 4 cups boiling water 1 tsp olive oil 14 oz chicken without skin and bone, diced 1 yellow pepper, seeded and sliced 2 large courgettes, sliced thickly 1 small greenchilli, thinly sliced 1 large tomato, diced 15 oz can chick-peas, drained Salt and pepper to taste Coriander or parsley sprigs to garnish Place couscous in a large bowl and pour over boiling water. Cover and leave to stand for 30 minutes. Heat the oil in a large, non-stick pan and stir fry the chicken quickly to seal, then reduce the heat. Stir in the pepper, courgettes and chilli and cook for 10 minutes, until the vegetables are softened. Stir in the tomato and chick-peas, then add the couscous. Adjust the seasoning and stir over a moderate heat until hot. Serve garnished with sprigs of fresh coriander or parsley. Ginger Chicken - serves 4 2 tbsp lemon juice 2 tbsp light sugar 1 tsp grated fresh ginger root 2 tsp soy sauce 8 chicken drumsticks, skinned Black pepper to taste Mix together the lemon juice, sugar, ginger, soy sauce and pepper. With a sharp knife, slash the chicken drumsticks about three times through the thickest part, then toss the chicken in the glaze. Cook the chicken on a hot grill or barbecue, turning occasionally and brushing with the glaze, until the chicken is golden and the juice run clear, not pink, when pierced. Serve on a bed of lettuce, with crusty bread. For a ton of healthy chicken recipes go to http://www.free-gourmet-recipes.com/hchicken.shtml they have a lot of recipes. I have cooked some of them!! They are so good and healthy! Have a great day. You can put me as the best anser if you want! PLEASE! :P Hope this helps! BYE
Chicken and sun dried Tomato Bruschetta 2 skinless, boneless chicken breast halves 295 ml Italian salad dressing, divided 120 g fresh spinach, torn 85 g crumbled feta cheese 8 sun-dried tomatoes, packed without oil, chopped 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices 60 ml olive oil 1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred. 4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. 5. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve. = = = = = = = = = Grilled Lemon Chicken 80 ml lemon juice 60 ml olive oil 15 ml Dijon mustard 10 g garlic, finely chopped 20 g finely chopped red bell pepper 3 g salt 0.5 g ground black pepper 4 skinless, boneless chicken breast halves 1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator. 2. Preheat grill for high heat. 3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade. = = = = = = = = = == = = You should also try Chicken Kabobs for Variation :)) Chicken Kabobs 60 ml vegetable oil 80 ml honey 80 ml soy sauce 0.5 g ground black pepper 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 cloves garlic 5 small onions, cut into 2 inch pieces 2 red bell peppers, cut into 2 inch pieces skewers 1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 2. Preheat the grill for high heat. 3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. 4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. Theres only 178 calories per skewer and they're soo good!
You can experiment with all kids of seasonings and home made sauces. You have to be careful with the bottled sauces... many are very high in sodium and sugar... 2 things that are not healthy if you're trying to eat healthier. I prefer mixtures of seasonings. I buy some salt-free seasoning/spices mixes. Costco (warehouse shopping) has a wonderful organic mixture, but I have found others that are salt-free as well. First I brush the chicken breasts (skinless) with olive oil, the generously sprinkle on the seasoning. That side down, then repeat and turn. Adding a squeeze of fresh lemon adds to the flavor. Frying isn't necessarily bad either. Try buying some almond flour. I use it for fish and chicken pieces (cutting breast in strips) instead of bread crumbs, but sometimes I'll mix the almond flour with a little whole wheat bread crumbs too. Almond flour (or almond meal) is pure almonds ground to a flour-like texture. I moisten the breasts in Egg Beater, but an egg beaten with a little cold water is fine, or just moisten with water. I usually add a lemon pepper seasoning mix to the almond flour and/or tarragon). Then fry in canola oil. Oil just needs to coat the pan. Thin strips cook quickly.
I layer a glass pan with cooked rice, and layer with sliced or ground marinated chicken, then layer more rice then a layer of zucchini, sun dried tomatoes, peppers, olives and slice tomato, and layer some more rice.....don't forget to season really nice. Drizzle a little bit of Italian dressing, sliced lemon, bay leaves-----cover and bake..............yummmm
heres a few hundred chicken recipes, theres over 40,000 free recipes on the site, hope ya find something ya like (i usually takes bits and pieces of a recipe and make what i think will be good, maybe some of these will give ya some ideas http://sharedrecipes.org/Chicken.html
Tequila Lime Chicken 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature. --Ina Garten -------------------------- Indonesian Ginger Chicken •1 cup honey •3/4 cup soy sauce •1/4 cup minced garlic (8 to 12 cloves) •1/2 cup peeled and grated fresh ginger root •2 (3 1/2 pound) chickens, quartered, with backs removed • Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350ºF. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375ºF. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown. --The Barefoot Contessa Cookbook -------------------------- Sizzling Fajitas 1/4 cup vegetable oil, divided 3 tablespoons lemon juice 1 garlic clove, minced 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Dash hot sauce Salt and freshly ground black pepper 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp) 1 medium onion, halved and sliced lengthwise 1 green bell pepper, sliced 1 red bell pepper, sliced 8 (8-inch) flour tortillas 1 lime, juiced, for topping Sour cream, for topping Salsa, for topping Guacamole, for topping Cheddar cheese, shredded, for topping In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments. --Paula Dean