Broiled Chicken Breasts With Chutney Glaze Food

BASIC BROILED CHICKEN BREASTS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
• Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

EASY BROILED CHICKEN BREASTS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine butter, vegetable oil, onion, garlic, lemon juice, salt, paprika, and ginger in a small saucepan over medium heat. Stir until butter is completely melted, about 3 minutes. Reduce heat to low and simmer until onion is translucent, 5 to 7 minutes.
• Place chicken in a baking dish and baste with the butter sauce.
• Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

BROILED CHICKEN BREASTS WITH CHUTNEY GLAZE

Steps:

• Preheat oven to broil.
• Place chicken in large foil-lined baking dish.
• Mix coriander, salt and chutney together.
• Brush chicken with chutney mixture.
• Broil approximately 10 minutes.
• Turn chicken over and brush remaining side with the rest of the chutney glaze.
• Broil another 10 minutes or until chicken is done and is a rich golden color.
• Squeeze lime juice over chicken to taste.

JUICY BROILED CHICKEN BREAST

Steps:

• Position an oven rack 4 inched below the heating element and preheat your broiler on high (500°F). Line a large broiler-safe rimmed baking sheet with foil and lightly grease the foil.
• Dry the chicken breasts with paper towels.
• Slice each of them horizontally into two even pieces.*
• Place the chicken pieces on the prepared baking sheet. Spray them with oil, season with half the seasonings, then spray with more oil.**
• Broil them for 3 minutes on the first side. Flip them, season the second side with the remaining seasonings, and spray it with more oil.
• Broil the second side for 3-5 more minutes, depending on how thick the chicken pieces are and on how hot your broiler is. Their internal temperature should reach 165°F.
• Let the chicken rest for 5 minutes before serving.

GRILLED CHICKEN BREASTS WITH ONION GLAZE

Steps:

• Place all but the chicken breasts in a food processor or blender. Process until smooth.
• Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
• Refrigerate chicken for 4 to 6 hours, turning once or twice.
• Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
• The marinade may also be used for wings baked in the oven.

GRILLED CHICKEN BREAST WITH BARBECUE GLAZE

Steps:

• Combine sauce, honey, mayonnaise, garlic and ginger.
• Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for 3 hours or overnight.
• Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if using large breasts), brushing occasionally with the marinade.

BROILED CHICKEN BREASTS WITH LEMON AND ROSEMARY

Steps:

• Cut back bone from chicken breasts if desired.
• Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
• Sprinkle with lemon juice, and rub with olive oil.
• Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
• Remove from refrigerator about 1 hour before cooking.
• In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
• Bring to a boil over medium heat, and reduce by about half.
• Add corn starch mixture, bring to a boil, and cook until thickened.
• Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
• Prepare charcoal (preferred) or gas grill for medium-low heat.
• Place chicken on grill, meaty side up.
• Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
• Stir up coals or increase heat to medium.
• Baste again, and turn chicken, meaty side down.
• Continue cooking until chicken is just slightly charred.
• Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.