8.26.2013

Grilled Chicken Recipe

 This marinade recipe has a spicy heat to it, but the yogurt dressing paired with this chicken, cools the flavor down. You have the option of just making the grilled chicken and using the dressing as a dip or follow the instructions for the salad makings as illustrated after the jump...Photo and recipe inspired by Marshalls Abroad.

Ingredients for Marinade:

To serve 4  people
2 lbs. boneless chicken breasts  
3/4 cup honey
4 tbl extra virgin olive oil
4 tbl soy sauce
juice and zest from 2 large lemons
4-6 cloves of garlic minced
1 tsp each of salt and pepper
2 chili peppers, finely diced, include the seeds for extra heat
1 handful of fresh cilantro leaves finely chopped
Mix all of these ingredients in a mixing bowl. Reserve 1/2 a cup to pour over the chicken once it has cooked. Pour the rest in a freezer bag. Place 2 lbs of chicken breast sliced as illustrated in the freezer bag for a couple of hours in the refrigerator. Overnight is the best if you are organized enough to prepare this the day before!

Notes: 

*It's always easier to remove the zest from lemons or limes before you cut them and juice them.
*Before placing the chicken in the marinade, rinse well and pat to dry. Pierce each piece of the chicken several times with a fork to allow better penetration of the marinade.
* Before grilling, scrape the garlic bits and any excessive marinade residue off of the chicken pieces with the back of a knife to avoid scorching while grilling.

Grill chicken over a medium heat 3- 5 minutes on each side until cooked through. Brush with the reserved marinade. If using the chicken to top a salad, place the pieces on a plate to cool . Now prepare the dressing.
Photo  Courtesy   Big Kitchen
I have one of these perforated pans that I use on the BBQ to grill chicken or fish. I just brush it with some oil and even chicken wings grill without sticking.

Dressing:

1 cup plain Greek style yogurt
2 or 3 lemons juiced,  and 2 tbl lemon zest* (see my notes above)
2 tbl minced garlic
3 tbl extra virgin olive oil
1 tsp salt
1 tsp red wine vinegar
1 handful of fresh cilantro leaves
Combine all of these ingredients. Taste and add more salt and/ or lemon if required. Stir in coarsely chopped cilantro leaves. Save some leaves for garnish.

Salad Ingredients:

Of course this just a guide. Make the salad to your liking with ingredients you already have in your kitchen. Feel free to substitute your favorite pasta or rice for the greens. 

Mixed fresh salad greens for 4 servings
2 oz. of crumbled feta, blue cheese or Gorgonzola
1 cup cherry tomatoes,cut in half
1/4 cup  walnuts, filberts, pine nuts or sunflower seeds
1/2 avocado sliced

 I like to place the ingredients intended for a single serving of salad and chicken in a small mixing bowl. Top with the right amount of salad dressing. Blend together with a pair of tongs. Distribute evenly onto a plate. This way your serving of salad and chicken has the dressing evenly dispersed for the ultimate taste experience.
It's easy to make this chicken and dressing/dip recipe for dinner the first evening and then use the leftovers to top a salad or pasta the next night. Ha Ha... that is if you have any leftovers... Enjoy!































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