JUICY GRILLED CHICKEN BREASTS | ALLRECIPES
Boneless breasts are brined and then marinated and cooked on the grill. The result is a moist, juicy breast with a lot of flavor. This is the perfect recipe to change and adjust according to what spices you have on hand. Great on sandwiches and wraps, chicken salad, cubed and added to pesto pasta... The possibilities are endless for leftovers - they stay absolutely moist and tender.
Provided by Melisa Richbourg
Categories Meat and Poultry Chicken Breast
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine water, kosher salt, and sugar in a resealable zip-top bag; add chicken breasts. Remove air from the bag, seal, and refrigerate for 30 minutes.
- Remove chicken from the bag; discard brine. Return 1 chicken breast at a time to the bag, partially seal, and pound with a rolling pin or similar object until thickness is even. Transfer to a plate and continue with remaining chicken breasts.
- Return chicken to the bag and add olive oil, vinegar, paprika, garlic, lemon zest, oregano, chili powder, thyme, and black pepper. Seal and let marinate in the refrigerator for 30 minutes.
- Remove chicken from the marinade and rest on a plate for 10 to 15 minutes.
- Meanwhile, preheat an outdoor gas grill for high heat and lightly oil the grate. Turn 1 burner off and keep the other on high heat.
- Grill chicken over the mid-point on the grill for 2 minutes, then rotate 90 degrees and cook for 2 minutes more. Flip and proceed the same way on the other side until browned and no longer pink in the center, 4 to 5 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Move to the cooler part of the grill if you need to cook a little longer.
- Tent chicken with foil and let rest for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 422.7 calories, CarbohydrateContent 14.3 g, CholesterolContent 64.6 mg, FatContent 30 g, FiberContent 0.9 g, ProteinContent 24 g, SaturatedFatContent 4.5 g, SodiumContent 5756.5 mg, SugarContent 12.7 g
GRILLED BUTTERFLIED CHICKEN BREASTS RECIPE | MYRECIPES
For even and faster cooking, butterfly your chicken before grilling. To do this, place one hand flat on top of the breast to hold it steady. Hold knife parallel to cutting board with other hand, and make a long, smooth cut horizontally through the middle of the breast. Stop about 1/2 inch short of cutting all the way through.
Provided by Ann Taylor Pittman
Total Time 22 minutes
Yield Serves 4 (serving size: 1 breast half)
Number Of Ingredients 7
Steps:
- Preheat grill to high heat. Why? Thin cuts cook quickly; high heat will give the exterior a good sear quickly without overcooking the meat.
- Slice 1 breast half horizontally, cutting to, but not through, the other side. Open halves like a book, laying chicken flat. Repeat with remaining chicken. How? Place one hand flat on top of the breast to hold it steady. Hold knife parallel to cutting board with other hand, and make a long, smooth cut horizontally through the middle of the breast. Stop about 1/2 inch short of cutting all the way through.
- Brush oil evenly over chicken. Combine sugar and remaining ingredients; sprinkle evenly over both sides of chicken.
- Why? You've doubled the surface area of the meat--meaning more room for the spice rub and more area to pick up chargrilled flavor.
- Grill chicken 2 to 3 minutes on each side or until done. Why? Because the butterflied breast is half the thickness now, it will cook very quickly.
Nutrition Facts : Calories 222 calories, CarbohydrateContent 2 g, CholesterolContent 94 mg, FatContent 7.5 g, ProteinContent 35 g, SaturatedFatContent 1.6 g, SodiumContent 444 mg, SugarContent 1 g
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