Need Some New Grilled Chicken Ideas
Getting bored with all my old boneless skinless chicken breast recipes for the grill. Got any interesting ideas? Only "must" is it has to be for boneless/skinless - it's what I have and the only thing my husband will eat anyway.
That sounds pretty good but I probably don't have the ingredients on hand today to make it. However, if it isn't too much trouble, I would love to have the recipe for another time. I did have something asian in mind, and I guess if it isn't too complicated I might go out and get what I need :-)
Here you go:
1 cup soy sauce
1 Tbsp doenjang paste (soy bean paste)(may be omitted if not available)
1/2 cup beef, pork, or chicken stock or water
1/2 cup medium or fine ground red chili pepper
1/4 cup coarse ground red chili pepper (flakes & seeds)
3 Tbsp sugar
1/4 cup brown sugar or honey
1 small or medium Asian pear*
6 garlic cloves, peeled
1 medium white or yellow onion
2 inch ginger root, peeled
3 Tbsp pure sesame oil
2 Tbsp coarse ground black pepper
1 bunch green onions, finely chopped
2 Tbsp Korean rice cooking wine, rice vinegar, or mirin
(* may substitute kiwi or sweet apple)
Slice onion, pear, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
Combine water and sugars in a small pan and heat over low heat, stirring until sugars are disolved.
Remove from heat and cool.
In a large bowl, combine all ingrdients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.
Baste this sauce/marinade onto your chicken or pork, Cover and let stand for 30 minutes.
Grill to desired done-ness.
This sound absolutely delicious. I don't have all the ingredients although surprisingly I do have most (I happen to have ginger root in the house, but no rice vinegar or mirin and a couple of other things). I'm going to save this for sure, and when I make it I'll let you know how it turns out. My husband will love this - all the flavors are right up his alley!
Well, I think that the boneless, skinless chicken on the grill is kind of boring, but a couple of things I have tried are:
Make a marinade out of ketchup, soy, orange juice (or lemon), dijon, brown sugar. Sorry, but I never measure, and let chicken marinate a couple of hours (overnight is best).
I watched a show today, where the bbq guy said he did "mountain dew" in his marinade.
I also let mine marinate in good balsamic, wine, garlic and oil.
I have also started to dip my breasts in a some flour, shake off good and then grill.
It's not as good as the skin on, but it beats them being dried out.
Can you tell I have chicken alot? And yes, the boneless, skinless here too!
Well, I pat the marinade, so it's almost dry. I dregde the chicken breast lightly with flour, and shake until it's barely there. It somehow, leaves a fine coat, that enhances the chicken breast. I don't know how to explain it, but there have been times that my chicken is tough on the outer layer. I have been trying to experiment with the flour/panko/sesame seeds (fish mostly), and tried it on my chicken. So far, my chicken seems more moist, and less tough. But, it's not the same heavier coating that I would use to fry my chicken. Hope this helps.
When I was playing with my marinade, I was trying to copy chinese chicken wings. Sometimes, I add garlic and ginger, but not often. Haven't tried hot sauce though.
I make a spiced yogurt marinade for chicken that is quite similar to the epicurious one, but I spice all the yogurt and reserve what I don't need for the marinade to serve alongside the grilled chicken. In 2 c. of yogurt, I use 1 T. cinnamon, 2 t. cloves, 1 t. coriander,1 t. cumin, and 1 t. cayenne. To the yogurt mixture I add about 5 smashed and minced garic cloves and about a quarter of a finely chopped red onion. Marinate the seasoned chicken breasts in enough of the yogurt to coat for at least an hour.
I can relate to your boredom. Boneless skinless chicken breasts are about the only meat prepared in my house and it is almost always grilled. Something that makes a tremendous difference is a 24 hour marinade. This will almost always guarantee a moist and extremely flavorful result.
Also, recently I have taken to topping them ith different things right at the end. When the breasts are cooked through I will turn off the grill and top the chicken with smoked turkey, pineapple, and swiss cheese or artichoke hearsts, sundried tomatoes, and mozzarella, basically whatever strikes your fancy, and just close the lid of the grill until the cheese begins to melt. This is a nice occasional twist that does not compromise the health of the food too much.
Arika - it's funny how I've never considered melting cheese on chicken before. I usually reserve that splurge solely for my burgers (as infrequently as I eat those). I'll have to remember this too. I had bought za'atar recently (a mediterrean herb mixture) and yesterday purchase a greek grilling cheese which I was going to make greek pizza with. However, now you gave me the idea of just flavoring the chicken with it and melting the cheese onto of the chicken instead. It would be great with sundried tomato too. I have to wait another night when I have the right side dishes to do with this to make it a bit more "greek" (I'm thinking maybe chopping it up and serving it in pita would be fabulous!).
Thanks for another great tip!
Sweet-Spicy Thai Herb-Grilled Chicken Breasts
6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
4 tablespoons soy sauce
1 1/2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons olive oil
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped cilantro
2 tablespoons (packed) dark brown sugar
1 serrano chili, stemmed, chopped(Use 2 if you like it spicier)
1/3 cup white wine
Whole cilantro leaves for garnish
Place each breast half between two sheets of plastic wrap and flatten gently with a rubber mallet or rolling pin in order to create a uniform thickness. This will allow for all parts of the meat to be cooked evenly on the grill.
Combine marinade ingredients in food processor or blender until smooth.
Place chicken breasts in a large plastic ziplock bag and pour the marinade over the meat so it is evenly coated on all sides. Seal bag, making sure to push any excess air out; chill at least 4 hours, up to overnight.
Heat grill (medium-high direct heat). Grill chicken until cooked through, about 4-5 minutes per side.
Cut chicken crosswise into thin slices. Transfer to plates and serve. Garnish with cilantro leaves.
I don't mean to hijack this topic so ignore me if you feel that's what I'm doing. I'm just very curious as to when boneless/skinless chicken breasts became almost the standard when chicken is prepared. Is it for health reasons, ease of use? It's just my very unscientific observation based on the cooking of friends, family, and the many cooking forums I visit. Boneless/skinless chicken breast seems to be the hands down choice of most people. I can count on one hand the number of times I've purchased the chicken in question. Besides being very expensive, I prefer chicken on the bone, but of course everyone has their own taste.
I prepare it often because it is somewhat healthful, easy to prepare, and versatile. I also have a pretty established aversion to any cut of meat with skin and bones still attached. Boneless skinless chicken breasts were also what was most often prepared for me when I was growing up so there is the draw based on my familiarity with it.
It's because my husband has a thing about meat on the bone - it grosses him out. If it were up to me, I'd buy it on the bone, w/the skin on in fact :-)
He won't eat a steak on the bone either. Only filet mignon.
But yes - health reasons too. High cholesterol for both of us. The chicken skin is a trigger food for me particularly. I almost never roast a whole one anymore because I can't resist eating the skin (when I do cook one, I have to cut the breast off in the kitchen and plate it for my husband and then bring it to the table. What a baby LOL).
Oh thank goodness for your hubby! I get so much flack for my aversion because according to my SO it is such a, "prissy chick thing". Now I can proudly tell him there is in fact a man who shares this aversion and he is clearly enough of a man, without gnawing on bones, to keep a wife, haha.
When I buy my breasts on sale (really 1/2 of a whole breast), they cost me about $1.00 per half. I find this quite reasonable.
Also, I really don't like the skin, and I know it's all fat, so why bother. The bone? Well, I know it can add flavor, but to me, it's not all that much flavor. I do eat low-fat, or at least try to, so the skinless, boneless is the chicken I buy. I don't eat the dark meat, so haven't done a whole chicken in a long time. With the kids grown and on their own, it's just me to cook for.
Anyway, that's my reason.