What's a really good recipe for grilling chicken breast?!


Question:

What's a really good recipe for grilling chicken breast?


Answers:
Grilled Lemonade Chicken
Grill or broil this lemony chicken recipe.
INGREDIENTS:
6 chicken breast halves
1 can (6oz) frozen lemonade concentrate, undiluted
1/4 cup soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
freshly ground black pepper, to taste
1/4 teaspoon paprika
PREPARATION:
Combine lemonade, soy sauce, and seasonings. Mix well. Dip chicken pieces in the mixture and grill, basting often with lemonade sauce

Source(s):
Enjoy your meal

i have 2,

1. But some lemon pepper seasoning into a bowl...mix with water. poke holes in the chicken breast and let soak over nite.....(My fav)

2. Do the same thing above except use honey BBQ sauce.

Marinate the chicken in pineapple juice, soy sauce ginger, a little garlic and a little onion for a couple of hours. While the chicken is on the grill, baste it with the leftover marinade every few minutes. It's also really good if you use some toothpicks and attach a pineapple ring to the chicken and grill it all together.

I found this recipe in a magazine. It's awesome and uses very few ingredients.
1/2 cup your choice of bbq sauce, 1/2 cup lime juice and 1 pkg. taco seasoning mix. Mix all together and marinate chicken in this mixture for a few hours or so. Grill till juices run clear.

i love grilled chicken. and the BEST grilled chicken comes in three parts.

1. make sure your grille is CLEAN. decide now HOW to cook the chicken. the most flavorful methods are charcoal and hickorey smoking. charcoal is the easiest.

2. season the chicken. you can always smoother the chicken in bbq sauce, but then its little more than a sauce-soaked piece of protein wiht little or no chicken flavor. my personal favorite seasoning for chicken is at the bottom of this answer.

3. grill it RIGHT. NEVER NEVER NEVER GRILL COLD MEAT. EVER. also, no meat should hit the grill until the charcoal has ashed over (the coals are mostly white and you cannot see a direct flame). grill with the top OPEN. do NOT move the chicken around constantly. you may choose to coat the grill with non-stick spray or veggie oil before hand if your'e concerned with chicken getting stuck to the grill. allow the chicken to cook on one side thouroughly, and turn only ONCE. avoid basting on the grill. when you remove the chicken, let it rest for 10 minutes under a tent foil, and then re-baste with any seasoning, sauce you may have.

enjoy.




jeni-chicken
1 cup of port
2 sliced onions
pepper
1/2 a sliced apple

make the smallest peforations along the center of each piece of chicken (no more than 3 or 4). mix all ingredients in a bowl, cover with plastic wrap and chill for 4-8 hours or over night. remove from mixture and pat dry, brush chicken with olive oil lightly. allow chicken to come to room temp and then cook. discard the basting mix or you can boil it down to 1/4 quantity, puree and strain as a sauce with the chicken.

Per 2 chicken breasts- large/boneless
1 cup pineapple juice
1 can coconut milk
2 tblsps fresh garlic
1 dried Lrg New Mexico Chile pod / not real hot
1 tsp salt
1 tsp cummin
1 tsp curry powder
1 tblsp of fresh cilatro
Put all in a blender except cilatro and blend till mixed.
Stir in fresh cilantro leaves then pour over chicken. Make sure you stab the chicken with a knife or long fork before marinading so all the mix can get in the chicken and leave refrigerated no less than 4hrs (make in the morning and go to work will be fine).
As it is grilling pour some of the Marinade over the chicken with each turn. Sprinkle a little roasted coconut on the top when serving. Serve with a pineapple or mango salsa or just serve with Teriaky sauce.
You can pre make and freeze to have on hand. Make sure you add marinade in the freezer bag with the chicken. As in thaws it marinades. You can also chunk the chicken and stir fry with half of the Marinade and add a tsp or 2 of Lobster sauce and stir fry with vegs. Serve over wild rice.
Have fun - whole work is less than 30 mins to prepare.

GRILLED CHICKEN BREAST WITH PINEAPPLE
MARMALADE

1/2 tsp. shallots
1/2 c. dry white wine
1/2 c. chicken stock
1/2 c. Pineapple Marmalade
4 chicken breasts

Reduce white wine with the shallots and add the chicken stock. Bring to the boil. Gently whip in the Pineapple Marmalade. Cook to the desired thickness. Cook chicken on the grill. When half the chicken is done, baste with the mixture until done.

GRILLED CHICKEN BREASTS

1 - 1 1/2 lbs. boneless chicken breasts
bbq sauce
desired seasoning

Preheat gas grill on high. Brush bbq sauce on all pieces. Lightly season. Grill over high heat until lightly brown. Turn each side twice while cooking and baste with bbq sauce each time to keep meat moist. Takes 8-12 minutes. Don't overcook, chicken will get tough.

GRILLED CHICKEN BREASTS WITH DIJON
SAUCE

3 whole chicken breasts, split in half
1/4 c. butter, melted
2 tbsp. lemon juice
1/4 tsp. thyme leaves
1 tsp. instant minced onion
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. dairy sour cream
1/3 c. mayonnaise
2 tbsp. dill pickle, finely chopped
2 tbsp. green onion, finely chopped
1 tbsp. Dijon mustard

Tear off six lengths of heavy-duty aluminum foil large enough to wrap a chicken breast. Place one chicken breast half, skin-side up, on each square of foil. Combine butter, lemon juice, thyme, onion, salt and pepper. Brush each piece of chicken with mixture.
Turn chicken over and brush other side. Leave chicken skin side down on foil. Bring four corners of foil up together in a pyramid shape. Fold the openings together loosely to allow for heat circulation and expansion. Seal by folding over ends and pressing to package.

Place on grill over medium hot coals and cook 30-45 minutes or until chicken is tender. While chicken is cooking, combine sour cream, mayonnaise, pickle, and mustard. To serve, remove chicken from foil bundles and spoon sauce over top. Sprinkle with green onions and serve at once. Makes 6 servings.

AND SERVE WITH
MUSHROOM, ONION AND PEPPER SAUTE
2 lg. green peppers, seeded and cut into strips
2 lg. onions, sliced
2 c. fresh mushrooms, sliced
2 tbsp. oil
Salt and pepper
Heat oil in large skillet and saute until vegetables are tender, salt and pepper. Tasty side dish for steaks, chicken or hamburgers.

Sprinkle liberally with garlic salt and grill. Really good. I serve them with chicken flavored rice.

marinate it in teryaki marinade first blackdeath..

I can see that you have gotten some answers that require a bit of prep. I'm going to give you one that is extremely simple and really only uses two ingredients besides salt and pepper.

1 - Chicken Breasts (skin on preferably)
2 - A bottle of Catalina Dressing (looks kind of like French, but more orange)

Pour Catalina Dressing into bowl and add chicken. Toss until chicken is completely coated. Let marinate in refrigerator for 6-8 hours (overnight is better)

Grill over indirect heat. Add pepper toward end of grilling, no salt is usually required.

You can also mariante the chicken in a large zip-lock bag instead of a bowl.

The dressing is a little spicy and a little sweet. If you don't want to eat the chicken skin, let it marinade a little longer then remove after cooking.

Watch for flare ups on the grill

Rub olive oil on the skin and under the skin. Season with garlic, salt, pepper, Mediterranean oregano(lightly) , and onion powder.

While Chicken breasts are my favorite part to eat they can often be dry even when grilling. Using the oil adds moisture to the chicken and also binds the flavors.

Grilled Raspberry Chicken

? 6 boneless, skinless chicken breasts
? 1/2 cup frozen raspberries, thawed
? 1 cup raspberry vinaigrette
? 1/4 cup raspberry vodka (optional)
? 1/4 cup finely chopped mint leaves (optional)
? Fresh mint sprigs, for garnish (optional)
? Fresh raspberries, for garnish (optional)

Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.

Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.

Try this:

Chicken breast marinated with Curry paste and Chillies

Ingredients:

* 2 Chicken breasts, cut into bite size chunks
* 1 large Onion, cut into chunks
* 1 Green Pepper, cut into chunks
* 10 Cherry Tomatoes
* 2 tbsp Red/Green Curry paste
* 2 tbsp Coconut Milk
* 1 Red Chilli, deseeded and finely chopped
* 1 tbsp fresh Coriander, chopped
* 1 tbsp Olive oil
* 2 tbsp Lemon juice
* A pinch of Salt

Method:

* Mix curry paste, coconut milk, olive oil, lemon juice, coriander, salt and chillies in a bowl.
* Add chicken pieces to the bowl and mix well.
* Thread chicken and vegetable pieces onto wooden skewers and barbecue or griddle for 8 minutes or until chicken is cooked.
Its yummy:-)




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