Grilled Chicken Breast Recipe

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Q: What is your favorite grilled chicken breast recipe?
I just need a simple grilled chicken brest recipe, I’ve got a bunch of spices that came in one of those spice rack things

A: I love a Grilled Chicken caesar salad. Romaine lettuce, croutons, parmesan cheese and Caesar dressing…throw some cubed grilled chicken on it and yum! I also like to take grilled chicken and make tacos or quesadillas. Or if I don’t have much, I make a small batch of chicken salad.

Here’s an easy one we use sometimes when pulling out the grill:

1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes.

Have fun!

Q: Recipe for restaurant-style marinated + grilled skinless, boneless chicken breast fillet?
American/Canadian restaurants usually have some menu items that involve a grilled chicken breast served with steamed vegetables. The chicken breast always comes out really juicy on the inside and it has those grill marks on the outside.

I’m looking for one that’s NOT specific to any culture (caribbean-style, asian, etc) since I’m looking for a general chicken breast recipe. It can’t be spicy (also no Thai-style sauces, szechwan, or worcester sauces please).

I would prefer it to have a lot of flavour, BBQ sauce ok (not anything that has an overpowering smoky flavour) & perhaps be like that offered at Moxie’s Grill or Pickle Barrel Restaurant.

Thank you!
- also it can’t have an overly galric taste

A: Boy, are you particular!
My suggestion is to marinate the chicken breasts first.
You can find many commercial marinades available.
But I can’t tell which one will meet all your criteria.

Or try your favourite salad dressing, not a creamy one.
Otherwise, use Olive Oil & wine vinegar, with any spices.
Marinate for 6 hours or overnight.

Place the chicken on a grill, if you want the marks.
Or wrap with foil & place on wire rack in the oven.
You may want to brush with more marinade sauce.
Do not use the overnight stuff, throw it away.
Test with meat thermometer for doneness.

Q: Need a tasty recipe for indoor grilled chicken breast?
I’m on Weight Watchers, and I need a good recipe(s) for boneless chicken breast, low fat, possibly with marinade to vary flavor. How would I get that grilled flavor?

A: I’m on weight watchers too and honestly, I love it more than anything.

To me grilled boneless chicken breast feels like diet food. So instead I sautee pre boiled chicken with 2tsp of oil and then add a lot of zero point veggies. then low fat mayo (worth of 1 point) and voila……very filling and healthy.

Q: Does anyone know a good recipe for grilled chicken breast?
Just a grilled chicken breast with mild spices.

A: GRILLED CHICKEN BREASTS
Serves 4.

2 lbs. chicken breasts, deboned and unskinned
1/4 c. oil
1/4 c. soy sauce
1/4 c. white wine
1 tsp. tarragon
1 tsp. dry mustard

1. Put all ingredients in a bowl and marinate for several hours.
2. Grill over coals about 30 minutes, turning every 5 minutes and basting with the reserved marinade.

GRILLED CHICKEN BREASTS

5 whole chicken breasts, boneless & skinless (cut into halves)

MARINATE OVERNIGHT:

Juice of 1 lemon
Juice of 1 lime
1/4 c. olive oil
1 clove garlic, crushed
1 tsp. salt
1 tbsp. Dijon mustard
1 tbsp. honey

Bake in oven at 400 degrees for 15-20 minutes. Finish on grill 5 minutes a side and brush with Honey/Mustard Glaze.

HONEY/MUSTARD GLAZE:

1/2 c. Dijon mustard
1/4 c. honey
2 tbsp. brown sugar
Juice of 1/2 a lime

hope these help. good luck and enjoy.

Q: Where can I get a recipe for one grilled chicken breast for my Cooks 3-in-1 grill/sandwich maker/waffle maker?
I have one chicken breast… *dun dun dun* lol

Where can I find a recipe for seasonings/whatever to put on it for my grill?

Thanks in advance.
Well, “Mr. Pants” some of us have absolutely NO idea about seasonings… so bug off.

A: You don’t need a recipe. Put on what sounds good. Thats too simple a meal for a recipe. Thats like asking for a how to manual to drive a car.

Q: low-calorie grilled chicken breast recipes?
I have 6 chicken breasts right now. I’m looking for grilled chicken breast recipes. Does anybody have a simple, and yummy recipes?

A: Marinade chicken breasts in a mixture of Dijon Mustard and Worchester sauce.

In a plastic bag, add sliced almonds, hickory seasoning, garlic salt and pepper. Put the marinated chicken breasts in the bag and shake until they are covered with the almond mixture. Place in baking pan and pour remaining marinade over the top.

Bake at 350 for about 40 minutes.

Serve with steamed aparagres spears or brocolli and you have a tasty healthy very low fat meal.

Q: I need some easy fried or grilled boneless chicken breast recipe?
FYI: I’m not a good cook. Most specially on frying, I always tend to burn the outside and the insides are left uncook sometimes it still have blood on it I like my chicken or meat well done). I need some easy recipe and easy instruction. As of now I don’t have any oven and I only have grilled pan. I like garlic and butter in my food.
Thankyou!
PS: I already boiled my chicken breast so i’ll know that it’s really cook.
I don’t like pasta. I’m going to eat this with rice. And I don’t want to waste money since I already have chicken breast to cook. Please I really need help!
I thank you all for trying to help (Not you Sage and Jasper), but those seem so hard to follow plus those ingredients…. Like I said I don’t cook and also a failure in cooking. I just need a coating or easy recipe without weird ingredients.

A: Here’s a great tip to make sure you don’t under-cook your chicken breasts before the outside gets too dry and overdone:
Place chicken in a gallon size plastic ziploc baggie. With the smooth side of a mallet or skillet, pound the chicken breast out evenly and fairly gently until you have broken down all the fibers, and you can push your finger all the way through the meat (approximately 1/4″). Be patient, this step done right makes all the difference. Season with salt and pepper. Dredge the chicken in some flour(1/4C.) seasoned with salt (1t.), pepper (1/2t.) and 1/8t. cayenne pepper (opt.). In a hot skillet with olive oil over medium -high heat, pan fry the chicken until the edges are done, and the meat is “sweating” on top. Turn the chicken, and cook until the chicken is no longer pink (a paring knife carefully inserted in the center shows the doneness). Drain briefly on a PT. Cover with aluminum foil to keep warm if you are making sauce, Serve with baked asparagus with lemon and garlic chips and roasted rosemary new potatoes. This method keeps the chicken moist and tender, even if it is slightly overcooked. You can serve this chicken with mushroom sauce, lemon-wine sauce or a basil-lemon cream sauce. Enjoy!

Basil-Lemon Cream Sauce

4t. Lemon Juice and zest of 1 lemon
2T. Basil Leaves fresh, chopped
1/2t. Sugar
2T. White Wine
1/2C. Heavy Cream
2C. Chicken Broth low sodium
1T. Oil
1T. Butter
3T. Flour

Heat oil and butter in a skillet over medium heat. Add flour and cook until blonde, 2-3 minutes, stirring frequently. Slowly add chicken stock, stirring continuously until incorporated. Combine lemon juice, zest, sugar and white wine. Flavor the sauce with the mixture. Add chopped, fresh basil leaves. Slowly add cream and heat through. Drizzle over pan-fried chicken breasts. Serve hot.

Q: Different grilled chicken breast recipes?
We are all trying to eat a bit healthier and so we have started easting chicken breast more…but days of plain grilled chicken are getting old. In order to get some variety going here, what are your favorite outdoor grill chicken breast recipes? Don’t care to fry chicken….but good grilled chicken is great!

A: Tequila Lime Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

–Ina Garten
————————–

Indonesian Ginger Chicken

•1 cup honey
•3/4 cup soy sauce
•1/4 cup minced garlic (8 to 12 cloves)
•1/2 cup peeled and grated fresh ginger root
•2 (3 1/2 pound) chickens, quartered, with backs removed
•
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350ºF. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375ºF. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

–The Barefoot Contessa Cookbook
————————–

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

–Paula Dean

Q: Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes

A: We like to take a large package of boneless chicken breasts and marinate some in Italian dressing, and season the rest with rubs like Durn Good seasoning and Weber’s Zesty Lemon seasoning.

For grilling, we measure the thickest part of each chicken breast and then use the cookout calculator at charcoalbob.com to calculate the grilling times and get instructions for when to put on and turn the chicken breasts so that they all come off the grill at the same time.

The ones in Italian dressing or with zesty lemon are great with wild rice or on a nice salad. The ones with the more spicy rubs are great dipped in a little barbecue sauce or cut up and added to red beans & rice for the last 10 minutes of cooking.

We’ll grill up a whole batch of boneless chicken breasts (purchased on sale) and then freeze the leftovers as a great way to eat well on a budget.

Q: Anyone have any good recipes of grilled chicken breast?
Is there another way to grill chicken other than Bar-B-Queing it?

A: Grilled Caribbean Chicken Breasts: Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice!

Recipe:
1/4 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
1/2 Spanish Onion
1/4 teaspoon hot pepper sauce
1/2 teaspoon chopped fresh oregano
1 1/2 skinless, boneless chicken breasts

*Season chicken with salt, pepper, garlic powder, onion powder, and cajun season….flavor to your liking

Directions:

In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Q: A nice chicken breast recipe? Your fave?
I am going to make chicken breasts tonight but would like to try something new. Any ideas? What are some of your favorite chicken recipes? I like recipes with a nice sauce, nothing too dry like plain grilled chicken…
Forgot to mention that I will be cooking 3 chicken breasts.

A: i give this recipe out a lot here. it’s is a family fav. there are three of us, so i make three breast (whcih fits perfectly in a large pan). i don’t always make the tomato and basil and it’s still great. it looks complicated because it’s long, but read through it, it’s as simple as can be. it’s also impressive enough for guests. they’ll never know how easy it was!

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli — make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice — chiffonade

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings — thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat — your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Q: What is a good boneless skinless chicken breast recipe for company? It needs to go with grilled squash & rice

A: Best chickenr ecipe ever!!!!!

4 chix breasts
8 oz cream cheese
1 tsp chives
4 slices of bacon
1 can of cream of chicken soup
1/2 cup mayo
1/2 cup of milk
1 tsp lemon juice
1/4 tsp pepper
pinch of salt

Preheat oven to 325 degrees
lightly grease 9*13 baking dish
Pound chicken flat. Spread with cream cheese on each piece, then sprinkle with chives. Roll up the chicken and wrap it closed with the bacon. Place in baking dish.
In a bowl, combine all other ingridients. mix until smooth and pour over chicken. Bake one hour.

This is my favorite chicken dish ever. Love it with rice and squash because the sauce from the chix tastes so good on them as well. You will love it, promise!

Q: What’s a simple healthy chicken breast recipe?
I like to keep fit and do weight training so keep my protein levels a bit higher than average. Im bored of grilled chicken, what other healthy reipes are quick and tasty?

A: Chicken and Angel hair pasta with Creamy Garlic Sauce

4 boneless skinless chicken breast; cooked and cut into strips
(16 oz.) angel hair pasta
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons
all-purpose flour
3/4 cup ready-to-serve chicken broth
3/4 cup 1% or 2% milk
2 teaspoons dried parsley flakes
Salt and ground
black pepper to taste
1/3 cup grated Parmesan cheese

Instructions:
Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss pasta with sauce; and top with sliced chicken.

This is a great alternative to the traditional Alfredo sauce, and is low in fat. You could defiantly leave out the pasta . The chicken in the sauce is great by its self.
Great served with a simple salad. Hope this helps. ENJOY

Q: what’s a really good recipe for grilling chicken breast?

A: Grilled Lemonade Chicken
Grill or broil this lemony chicken recipe.
INGREDIENTS:
6 chicken breast halves
1 can (6oz) frozen lemonade concentrate, undiluted
1/4 cup soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
freshly ground black pepper, to taste
1/4 teaspoon paprika
PREPARATION:
Combine lemonade, soy sauce, and seasonings. Mix well. Dip chicken pieces in the mixture and grill, basting often with lemonade sauce

Q: Does anyone have a good grilled chicken recipe!?
I ACTUALLY have a little time to cook tonight. I have some boneless chicken breasts that I was just going to throw on the grill, but I want something a little different…..I am SOOOO sick of the same old marinades in a jar. Nothing that is going to take me 8 hours to cook though!! Can anyone help me out!?

A: Something fun to try (and a little different) is shish-kebab. Cut the chicken into chunks and make your own marinade with some olive oil, worsteshire (or however you spell it!) sauce, lemon juice and any spices you like such as rosemary. Set the meat in the fridge for an hour or so and put some wood sticks in water to soak. Chop some of your favorite veggies into big chunks and alternate with the meat. Something different and actually pretty healthy.

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