When preparing chicken breast for grilling,the first thing you need to do is to fillet them in order to make all the pieces even. This step is important for all the pieces to cook evenly. After your fillets are ready, the next step is to marinate them overnight before you are ready to grill. Marinating the chicken breasts will allow all of the flavors to be absorbed by the meat. To Marinate the chicken breasts follow this simple recipe.
My recipe for grilled chicken breast is simple. You will need:
4 chicken breast, boneless and skinless
1 yellow onion, chopped
1 clove garlic, chopped
salt and pepper
2 tablespoons vegetable oil
Place the chicken breast fillets in a large bowl , add the remaining ingredients while rubbing and turning the meat with your hands. Chicken breasts tend to be very low in fat and very dry in structure. This means you will need to oil them if you don't want them to stick to the grill. To solve this problem, add some more oil and mix again. Cover the bowl and place in a refrigerator overnight for the ingredients to soak in.
Chicken breasts are a lot like fish, very light and neutral, which makes them very easy to grill (Usually in 12 minutes). This is do to the lean structure of chicken breasts which allows the heat to effortlessly disperse trough them and boil away the excess water very quickly. This means you can't walk away from the grill. You must be there to look after the process and turn the breast over every now and then (otherwise, they'll become too dry).
Before placing the pieces on the grill, take some uncooked bacon and rub it all over the hot grates to make the chicken breasts stick less to the surface. Put the bacon aside, and start placing the pieces on the grates. A lot of good grilling comes down to the right temperature and the right timing. In this case, it's a direct medium heat for somewhere between 8-12 minutes.
When you are ready to place the fillets on the grill, lay the side of the breast which was covered with skin down first. That's the smooth side of the fillet and it's less likely to stick. Every time you place a piece of meat down on the grill, it's going to stick initially. Therefore, you must let it sit and develop a little bit of browning on the first side, because this browning is what helps it release easily. So, let the fillets grill on the first side for the full 4-5 minutes.
Pay attention to the whole process and turn over the pieces after 5 minutes. Try to grill all the pieces evenly. Once you decide that a particular piece is done, place it in a stainless steel or a glass pot that you have at hand. It's very important that the pot is covered, because this will tenderize the breasts and disperse the heat evenly. Once done, serve warm with mashed potatoes or french fries. Bon appetite!
My recipe for grilled chicken breast is simple. You will need:
4 chicken breast, boneless and skinless
1 yellow onion, chopped
1 clove garlic, chopped
salt and pepper
2 tablespoons vegetable oil
Place the chicken breast fillets in a large bowl , add the remaining ingredients while rubbing and turning the meat with your hands. Chicken breasts tend to be very low in fat and very dry in structure. This means you will need to oil them if you don't want them to stick to the grill. To solve this problem, add some more oil and mix again. Cover the bowl and place in a refrigerator overnight for the ingredients to soak in.
Chicken breasts are a lot like fish, very light and neutral, which makes them very easy to grill (Usually in 12 minutes). This is do to the lean structure of chicken breasts which allows the heat to effortlessly disperse trough them and boil away the excess water very quickly. This means you can't walk away from the grill. You must be there to look after the process and turn the breast over every now and then (otherwise, they'll become too dry).
Before placing the pieces on the grill, take some uncooked bacon and rub it all over the hot grates to make the chicken breasts stick less to the surface. Put the bacon aside, and start placing the pieces on the grates. A lot of good grilling comes down to the right temperature and the right timing. In this case, it's a direct medium heat for somewhere between 8-12 minutes.
When you are ready to place the fillets on the grill, lay the side of the breast which was covered with skin down first. That's the smooth side of the fillet and it's less likely to stick. Every time you place a piece of meat down on the grill, it's going to stick initially. Therefore, you must let it sit and develop a little bit of browning on the first side, because this browning is what helps it release easily. So, let the fillets grill on the first side for the full 4-5 minutes.
Pay attention to the whole process and turn over the pieces after 5 minutes. Try to grill all the pieces evenly. Once you decide that a particular piece is done, place it in a stainless steel or a glass pot that you have at hand. It's very important that the pot is covered, because this will tenderize the breasts and disperse the heat evenly. Once done, serve warm with mashed potatoes or french fries. Bon appetite!
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Want to learn more about grilling chicken breasts, then visit Sean R Mackey's website for more chicken breasts recipes and cooking tips
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