HONEY GLAZED GRILLED CHICKEN BREAST
This easy honey glaze produces an exceptionally moist and tasty grilled chicken breast. You can never have too many great chicken recipes. Just follow the easy step-by-step photo instructions.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Start with skinless boneless chicken breasts-trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
- Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add 1/2 teaspoon garlic powder. Mix well. Reserve 3/4 of the mixture for later.
- Give each breast a little salt (if not brined) and pepper to taste, then brush the glaze on both sides of the chicken. Don't forget to reserve 3/4 of the glaze for brushing during grilling.
- Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning, oiling, and preheating the grill to a surface temperature of about 450°-500°-medium-high on most grills.
- Place over direct heat. Be sure the grates are well oiled.
- After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brush until an internal temperature of 165°-about 25 minutes. But your time may vary-cook to the final internal temperature of 165° in the thickest area.
- Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 767 mg, Sugar 9 g, ServingSize 1 serving
GRILLED CHICKEN BREAST WITH TARRAGON-LEMON SAUCE
Skinless chicken breast marinated in mustard, then basted with a tarragon-lemon sauce while grilling. I use bone-in breasts, so reduce the cooking time if you use boneless breasts. Prep time does not include the 2 hour marinating time.
Provided by breezermom
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours.
- Prepare your grill for cooking the chicken over medium coals.
- Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat.
- Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.
Nutrition Facts : Calories 265.2, Fat 22.2, SaturatedFat 11.7, Cholesterol 87, Sodium 354.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 15.6
SIMPLY GRILLED CHICKEN BREASTS
Provided by Melissa d'Arabian : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
- Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
- Preheat the grill to hot.
- Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
- Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
- Preheat the oven to 275 degrees F.
- Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
- Yield: about 1 1/4 cups
- *Cook's Note: The tomatoes do not have to be "good" tomatoes.
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- Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Try for about 3/4 inch thick.
- Preheat grill on maximum. Clean and oil well. Turn off half of the grill, leaving the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of a lite burner. The thicker end of the chicken should be towards the heat.
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- Fit a resealable gallon-size ziplock bag inside a bowl (to prevent leaking). Combine all ingredients. Make sure chicken breasts are fully submerged in the brining liquid before sealing the bag and refrigerating for 2 hours and up to overnight.
- After 2 hours, head out to the grill. Make sure it's scraped clean before lightly coating the grill with vegetable oil or ghee. This will help prevent sticking. Preheat grill to medium-high (375°F-450°F).
- Pat the chicken dry with paper towels. Discard the brine. Use tongs to place chicken breasts onto the grill, spacing them out a few inches apart. Cook 6-8 minutes on each side, or until a thermometer inserted in the middle of the chicken breasts reads 160°F.
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From barbecuebible.com
Estimated Reading Time 4 mins
- Remove the loose pieces of meat called a tender from the chicken breasts. If your butcher has not already done so, remove the loose piece of meat—called a tender—that runs lengthwise on the underside of the breast.
- Brine the breasts. Brine the breasts—i.e., soak them in heavily salted water—for at least an hour (and up to 3) before grilling for the juiciest meat.
- Use hardwood chunks or make a smoking pouch for extra smoke flavor. When ready to cook, brush or scrape the grill grate clean and oil it well. For extra smoke flavor, toss a a couple of hardwood chunks or a handful of soaked, drained wood chips on the coals before grilling.
- Arrange the chicken breasts on the grill. Arrange the breasts , top sides down, on a diagonal to the grill grate, all facing the same direction. (This attention to detail will make you look more professional.)
- Turn the chicken breasts and grill the other side. Turn the breasts with tongs and grill the other side, again rotating each breast 45 degrees after 2 minutes.
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HOW TO GRILL CHICKEN BREAST LIKE A PRO I TASTE OF HOME
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Estimated Reading Time 8 mins
- Prepare the Meat. First things first: Let’s tenderize the meat a bit. Place a large piece of parchment paper or plastic wrap on your work surface, place the chicken on top and cover the chicken with another piece of parchment or plastic.
- Marinate the Chicken. Now it’s time to marinate that bird. Place the vinegar, oil, lemon juice and lemon pepper into a medium-size bowl or pan, then add the chicken.
- Clean and Grease Your Grates. When it comes to grilled food, it’s best to start with clean grill grates. Check to make sure the grill is free of stuck-on food before you begin.
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- Enjoy. When you first learn how to make grilled chicken, you’ll probably want to eat it the second it comes off the grill. However, it’s best to be patient.
GAS GRILL CHICKEN BREASTS (EASY RECIPE) - FOOD FOLKS AND FUN
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CHICKEN BREASTS GRILLED IN 3 SIMPLE STEPS | THE SEATTLE TIMES
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CHICKEN, GRILLED, COOKED, MEAT ONLY, BONELESS, SKINLESS ...
Chicken, grilled, cooked, meat only, boneless, skinless, breast, broiler or fryers contains 0.8 g of saturated fat and 88 mg of cholesterol per serving. 85 g of Chicken, grilled, cooked, meat only, boneless, skinless, breast, broiler or fryers contains IU vitamin A, 0.0 mg of vitamin C and 0.00 mcg of vitamin D as well as 0.38 mg of iron, 4.25 mg of calcium and 332 mg of potassium.
From nutritionvalue.org
Cholesterol 88mg 29 %Total Fat 2.7g 3 %Sodium 44mg 2 %
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Typical cuts of boneless, skinless chicken include breasts, thighs, and tenders. Boneless Chicken Breasts. Boneless, skinless chicken breasts are cut from the chest of the bird, with the tenderloin removed. They're quick-cooking, tender and juicy if prepared correctly. They are also a leaner choice than other cuts of chicken.
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Summary: Average Grilling Times for all Chicken Cuts Chicken breast, bone-in — 10 to 12 ounces — 30 to 40 minutes over indirect medium heat (350 °F) Leg or thigh, bone-in — 30 to 40 minutes over indirect medium heat (350 °F) Thigh, boneless, skinless — 4 ounces — 8 to 10 minutes over direct high heat (450 – 650 °F)Jan 6, 2022.
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From montalvospirits.com
HOW DO YOU GRILL BONELESS SKINLESS CHICKEN BREASTS ...
How long does it take to grill chicken breasts on a gas grill? Cook chicken breasts on medium-high heat (425 degrees Fahrenheit) for 5-7 minutes per side (until your internal temperature hits 157-160 degrees) Turn chicken frequently to cook evenly on both sides and pay attention to “hot spots” on the grill…you may see some pieces of chicken start to blacken.
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How long do you grill boneless chicken breast on the grill? Boneless skinless breasts (pounded 3/4-inch thick) should be cooked on high heat for 10 to 12 minutes. That means there are no more than five minutes to run back into the kitchen to toss the salad or grab a platter before flipping to cook the other side.
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From montalvospirits.com
From montalvospirits.com
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