Grilled chicken...a little too...bland.
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Score it, pepper, mixed herbs (preferably the moist kind) and then.....
'I'm so proud of it, i put ma name on it.'
'I'm so proud of it, i put ma name on it.'
Oooooh, I love grilled chicken. I have a 14" grill pan and I couldn't live without it. What I do is just sprinkle salt, pepper, garlic powder, and onion powder on both sides of the chicken breast. Then I spray the pan with cooking spray (Mazola olive oil is best IMO) and grill each side for about 3-4 minutes, or until internal temp is 170 degrees. It turns out pretty tender and suprisingly moist for me, and I use on salads and stirfrys or has a chicken sandwhich.
manofkent said:
God No! I go to my in laws house everday for my lunchbreak and she usually will have chicken or fish ready for me. She was using chili powder, I had to stop it. Got her some season salt.
make it with fruit cocktail, oranges, lemonade, and punch. I tried this first with baked chicken and my family (my WHOLE family) loves it to death.
tonymcclellan said:
Ha. Still, nice to get a free cooked lunch everyday.
If I got a bit more time I'll stab 5-6holes in a chicken breast, all the way thru with a large knife and put pepper and 3 fresh leaves of basil on it. Then wrap it in foil leaving a cave above it so it steams. 20-25mins at 170'C. yum.
tip for red meats when cooking them to tell how long they've been in for...touch index finger with thumb and push on the thumb muscle, thats rare, middle finger + thumb = medium rare, ring finger + thumb = medium well, pinky finger + thumb = well done....you should shoot for well done while cooking chicken...don't worry you probabaly won't burn yourself, atleast I don't when i poke it...
I love hot chicken with houmous/humous.
Hmm.
Hmm.
i typed these all up for a different forum, figured i might as well post them here too 
oven "fried" chicken:
-1 egg
-1/2 tsp ground thyme
-1/2 tsp rosemary
-1/2 tsp oregano
-1/2 tsp basil
-1/2 tsp salt
-1/2 tsp pepper
-8 chicken thighs, skinless/boneless
-1/2 cup all purpose flour
-preheat oven to 425*F, grease rimmed baking sheet
-in bowl, whisk together egg and spices
-place flour in separate bowl
-one at a time, dip chicken pieces in egg mixture, letting excess drip off. then coat in flour, shake off excess.
-place on greased baking sheet
-bake in center of oven for 20 mins, turning once. when turning, be sure you place chicken on fresh grease
C: 300 (per two thighs)
F: 13
C: 13
P: 33
note: i substitued gluten free flour of course, and also i used breasts instead, best if they're about 1" thick.
maple mustard grilled chicken:
-1/2 cup canola oil
-1/2 cup 100% pure maple syrup
-3tbsp balsamic vinegar
-2tbsp dijon mustard
-2 garlic cloves, crushed
-2 tsp coursely ground black pepper
-3 boneless/skinless chicken breasts
-in shallow dish, whick together oil, mmaple syrup, vinegar, mustard, garlic and pepper. add chicken breasts, turning to coat. cover and refridgerate for 1 hour minimum. i usually do about 3 hrs, or overnight--if marinating longer then 1hr though, you need to turn the chicken in the marinade, as the maple syrup and canola oil will separate.
-preheat bbq
-place chicken on greased grill over medium-high heat, (350ish) discarding marinade. cook approx 4-7 mins per side depending on thickness of breasts.
C: 133 (per breast)
F: 3.2
C: 1
P: 25
grilled chicken with tomato-raspberry salsa:
-2 cups skinned, coursely chopped tomatos
-1/4 cup finely chopped red onion
-1/4 cup chopped fresh parsley
-1/3 cup raspberry flavored vinegrette
-4 boneless/skinless chicken breasts
-1 tbsp olive oil
-1/8 tsp salt
-1/8 tsp ground black pepper
-preheat bbq to med-high (350ish)
-in bowl, stir together tomatos, onion, parsley and vinegrette
-brush chicken breasts with oil. sprinkle with salt/pepper, place on grill, close lid.
-cook 6-8mins/side, let rest 5 mins
-serve with salsa.
personally i only put in about 2 tsp parsley, using the above recipe will make it taste VERY much like parsley...too much so. also it is nice if the salsa is warmed a bit.
C: 190 (per breast)
F: 6
C: 8
P: 26
chicken bbq'd in foil packets:
-2 skinless/boneless chicken breasts
-1/2 capsicum red pepper, thinly sliced
-1/2 cup leek, thinly sliced
-1 small zucchini, cut in half lengthwise, then thinly sliced crosswise
-preheat bbq to medium-high (350ish)
-place each breast in center of 12" square of foil. top with 1/2 red pepper, leeks, zucchini. fold opposite sides of foil up to meet on top of the chickn mixture, fold edges together securely. fold remaining two short ends of packets up, to the close package securely.
-place packets on grill, seam side up, close lid, cook for 20mins
-place packets on dinner plates & serve.
note: you can season the breast any way you choose to. just with salt, pepper, paprika etc. or buy pre-seasoned breasts at your grocer, that's normally what i do.
C: 365 (per breast, seasonsed from grocer)
F: 17
C: 11
P: 42
herb roasted chicken breasts:
-4 chicken breasts
-2tbsp olive oil
-1/2tsp ground thyme
-1/2tsp dried rosemary leaves
-1/2tsp oregano
-1/2tsp basil
-1/2tsp salt
-1/2tsp ground black pepper
-preheat oven to 400*F
-mix together spices in bowl
-sprinkle seasoning over breasts
-brush breasts with olive oil
-roast in center of oven for 20-25mins
now i did this tonight with boneless/skinless thighs on the bbq at 400*F for 20mins, turning once at 10mins. also i reserved about 1/2 the spice combo and sprinkled the reserved on the thighs when i turned them at the 10min mark. turned out fine.
C: 276
F: 13
C: 0.8
P: 39
anyway, those are my favs. i never used to like chicken, but then i learned how to cook it, and now i like it!
--matt
oven "fried" chicken:
-1 egg
-1/2 tsp ground thyme
-1/2 tsp rosemary
-1/2 tsp oregano
-1/2 tsp basil
-1/2 tsp salt
-1/2 tsp pepper
-8 chicken thighs, skinless/boneless
-1/2 cup all purpose flour
-preheat oven to 425*F, grease rimmed baking sheet
-in bowl, whisk together egg and spices
-place flour in separate bowl
-one at a time, dip chicken pieces in egg mixture, letting excess drip off. then coat in flour, shake off excess.
-place on greased baking sheet
-bake in center of oven for 20 mins, turning once. when turning, be sure you place chicken on fresh grease
C: 300 (per two thighs)
F: 13
C: 13
P: 33
note: i substitued gluten free flour of course, and also i used breasts instead, best if they're about 1" thick.
maple mustard grilled chicken:
-1/2 cup canola oil
-1/2 cup 100% pure maple syrup
-3tbsp balsamic vinegar
-2tbsp dijon mustard
-2 garlic cloves, crushed
-2 tsp coursely ground black pepper
-3 boneless/skinless chicken breasts
-in shallow dish, whick together oil, mmaple syrup, vinegar, mustard, garlic and pepper. add chicken breasts, turning to coat. cover and refridgerate for 1 hour minimum. i usually do about 3 hrs, or overnight--if marinating longer then 1hr though, you need to turn the chicken in the marinade, as the maple syrup and canola oil will separate.
-preheat bbq
-place chicken on greased grill over medium-high heat, (350ish) discarding marinade. cook approx 4-7 mins per side depending on thickness of breasts.
C: 133 (per breast)
F: 3.2
C: 1
P: 25
grilled chicken with tomato-raspberry salsa:
-2 cups skinned, coursely chopped tomatos
-1/4 cup finely chopped red onion
-1/4 cup chopped fresh parsley
-1/3 cup raspberry flavored vinegrette
-4 boneless/skinless chicken breasts
-1 tbsp olive oil
-1/8 tsp salt
-1/8 tsp ground black pepper
-preheat bbq to med-high (350ish)
-in bowl, stir together tomatos, onion, parsley and vinegrette
-brush chicken breasts with oil. sprinkle with salt/pepper, place on grill, close lid.
-cook 6-8mins/side, let rest 5 mins
-serve with salsa.
personally i only put in about 2 tsp parsley, using the above recipe will make it taste VERY much like parsley...too much so. also it is nice if the salsa is warmed a bit.
C: 190 (per breast)
F: 6
C: 8
P: 26
chicken bbq'd in foil packets:
-2 skinless/boneless chicken breasts
-1/2 capsicum red pepper, thinly sliced
-1/2 cup leek, thinly sliced
-1 small zucchini, cut in half lengthwise, then thinly sliced crosswise
-preheat bbq to medium-high (350ish)
-place each breast in center of 12" square of foil. top with 1/2 red pepper, leeks, zucchini. fold opposite sides of foil up to meet on top of the chickn mixture, fold edges together securely. fold remaining two short ends of packets up, to the close package securely.
-place packets on grill, seam side up, close lid, cook for 20mins
-place packets on dinner plates & serve.
note: you can season the breast any way you choose to. just with salt, pepper, paprika etc. or buy pre-seasoned breasts at your grocer, that's normally what i do.
C: 365 (per breast, seasonsed from grocer)
F: 17
C: 11
P: 42
herb roasted chicken breasts:
-4 chicken breasts
-2tbsp olive oil
-1/2tsp ground thyme
-1/2tsp dried rosemary leaves
-1/2tsp oregano
-1/2tsp basil
-1/2tsp salt
-1/2tsp ground black pepper
-preheat oven to 400*F
-mix together spices in bowl
-sprinkle seasoning over breasts
-brush breasts with olive oil
-roast in center of oven for 20-25mins
now i did this tonight with boneless/skinless thighs on the bbq at 400*F for 20mins, turning once at 10mins. also i reserved about 1/2 the spice combo and sprinkled the reserved on the thighs when i turned them at the 10min mark. turned out fine.
C: 276
F: 13
C: 0.8
P: 39
anyway, those are my favs. i never used to like chicken, but then i learned how to cook it, and now i like it!
--matt
i HAVEN'T tried these, let me know how they go if you do..
About 1 pound boneless, skinless chicken, cut into bite-sized pieces
1 small onion
1/2 can coconut milk
1 tsp. salt
1-2 tsp mild curry powder
1 small grated carrot
handful of raisins
chopped apple
Brown the chicken and onion in a pan sprayed with non-stick spray. Add the coconut milk, salt and curry powder. Simmer for about 20 minutes. Add carrot, raisins and apples, simmer 5-7 minutes more. Serve over rice.
LEMON DILL CHICKEN SALAD
Chop turkey or chicken into cubes
Boil in a mixture of water, lemon juice, and dill
Drain when cooked. Cool.
When chicken is cold,
Add plain yogurt until chicken is coated, fresh coarsely chopped dill, juice of 1 lemon, and its zest.
Salt and pepper to taste.
Chicken and Rice
1 cup of rice (I recommend basmati)
2 cups chicken, cubed
2 1/2 cups chicken broth (I use Imagine chicken broth)
1 can stewed tomatoes
1 onion, diced
1 can of Green Giant peas (or 1 cup of frozen Green Giant peas)
1-2 Tablespoons Chili powder
1/4 teaspoon garlic powder and/or 2 cloves of garlic, minced
1 teaspoon basil
1-2 Tablespoons olive oil
Cook oil, chicken, onion, and garlic until done. Place broth, tomatoes, basil, garlic powder, and rice in a pot/wok and cook until the rice in done. Add chicken, onion, and garlic to the pot and continue cooking for 3-4 minutes.
Chinese Stirfry
2-3 tablespoons olive oil
2-3 cups of Basmati rice
You can add cooked bite size chicken or beef to this if you're feeling adventurous
Veggies:
1 medium Nappa cabbage, cut up into bite size pieces
1 large red pepper (or 2 small), cut up into very small portions
5-7 green onions (depending on how much you like them), sliced thin
2 cups Chinese bean sprouts
1 small can water chestnuts
Sauce: (you can half the ingredients if you don't like lots of sauce)
2 cups water (depending on how much sauce you like)
2 McCormick all-vegetable Bouillon (vegetable, chicken, or beef)
2 tablespoons of VH soy sauce
2 tablespoons of corn starch (add more if you want it thicker)
2 tablespoons sugar
2 tablespoons white wine (optional, just adds flavour)
You will need a large stir fry pan, skillet, or pot.
- Cook rice while preparing stirfry
- Place olive oil in pot and cook red pepper for about 5 minutes over medium heat.
- Place nappa in with oil and pepper and cook 5 minutes over medium heat. Be careful it doesn't burn.
- Add the rest of veggies and all the ingredients for the sauce, add the liquids first and then the dry ingredients.
- cover and cook on low heat for about 15 minutes or until all veggies are done. stir often to avoid burning.
Serve Over Rice and Enjoy!
Turkey Stir Fry
2 cups cooked turkey or chicken
4 cups broccoli
1 red pepper, diced
1 onion, diced
5 green onions, diced
4-5 garlic cloves, minced
10 cloves
2 tablespoons soy sauce
2 tablespoons chili sauce (Thai Kitchen)
2 tablespoon fish sauce (Thai Kitchen)
2 cups cooked basmatti rice
2 tablespoons olive oil
Cook vegetables, cloves, oil, and 1 tablespoon of soy sauce and 1 tablespoon fish sauce on high heat until the vegetables are tender. Add turkey and cook until the turkey is warm. Add rice and the rest of the soy sauce and fish sauce. Add chili sauce. Mix and Serve.
Sweet and Sour Chicken
Recipe modified from VH
1 package of plain (non breaded) chicken strips
3-4 cloves of garlic, minced
1 small lemon, juice only
4-5 green onions, diced
1 yellow onion, diced
1 cup of water
1 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
½ cup - 1 cup of VH Sweet'n Sour Dip
Cook chicken, garlic, onions, water, lemon juice and bouillon until the water is evaporated. Add sauce and cook until the chicken is done. Serve.
that's all for now!!
--matt
About 1 pound boneless, skinless chicken, cut into bite-sized pieces
1 small onion
1/2 can coconut milk
1 tsp. salt
1-2 tsp mild curry powder
1 small grated carrot
handful of raisins
chopped apple
Brown the chicken and onion in a pan sprayed with non-stick spray. Add the coconut milk, salt and curry powder. Simmer for about 20 minutes. Add carrot, raisins and apples, simmer 5-7 minutes more. Serve over rice.
LEMON DILL CHICKEN SALAD
Chop turkey or chicken into cubes
Boil in a mixture of water, lemon juice, and dill
Drain when cooked. Cool.
When chicken is cold,
Add plain yogurt until chicken is coated, fresh coarsely chopped dill, juice of 1 lemon, and its zest.
Salt and pepper to taste.
Chicken and Rice
1 cup of rice (I recommend basmati)
2 cups chicken, cubed
2 1/2 cups chicken broth (I use Imagine chicken broth)
1 can stewed tomatoes
1 onion, diced
1 can of Green Giant peas (or 1 cup of frozen Green Giant peas)
1-2 Tablespoons Chili powder
1/4 teaspoon garlic powder and/or 2 cloves of garlic, minced
1 teaspoon basil
1-2 Tablespoons olive oil
Cook oil, chicken, onion, and garlic until done. Place broth, tomatoes, basil, garlic powder, and rice in a pot/wok and cook until the rice in done. Add chicken, onion, and garlic to the pot and continue cooking for 3-4 minutes.
Chinese Stirfry
2-3 tablespoons olive oil
2-3 cups of Basmati rice
You can add cooked bite size chicken or beef to this if you're feeling adventurous
Veggies:
1 medium Nappa cabbage, cut up into bite size pieces
1 large red pepper (or 2 small), cut up into very small portions
5-7 green onions (depending on how much you like them), sliced thin
2 cups Chinese bean sprouts
1 small can water chestnuts
Sauce: (you can half the ingredients if you don't like lots of sauce)
2 cups water (depending on how much sauce you like)
2 McCormick all-vegetable Bouillon (vegetable, chicken, or beef)
2 tablespoons of VH soy sauce
2 tablespoons of corn starch (add more if you want it thicker)
2 tablespoons sugar
2 tablespoons white wine (optional, just adds flavour)
You will need a large stir fry pan, skillet, or pot.
- Cook rice while preparing stirfry
- Place olive oil in pot and cook red pepper for about 5 minutes over medium heat.
- Place nappa in with oil and pepper and cook 5 minutes over medium heat. Be careful it doesn't burn.
- Add the rest of veggies and all the ingredients for the sauce, add the liquids first and then the dry ingredients.
- cover and cook on low heat for about 15 minutes or until all veggies are done. stir often to avoid burning.
Serve Over Rice and Enjoy!
Turkey Stir Fry
2 cups cooked turkey or chicken
4 cups broccoli
1 red pepper, diced
1 onion, diced
5 green onions, diced
4-5 garlic cloves, minced
10 cloves
2 tablespoons soy sauce
2 tablespoons chili sauce (Thai Kitchen)
2 tablespoon fish sauce (Thai Kitchen)
2 cups cooked basmatti rice
2 tablespoons olive oil
Cook vegetables, cloves, oil, and 1 tablespoon of soy sauce and 1 tablespoon fish sauce on high heat until the vegetables are tender. Add turkey and cook until the turkey is warm. Add rice and the rest of the soy sauce and fish sauce. Add chili sauce. Mix and Serve.
Sweet and Sour Chicken
Recipe modified from VH
1 package of plain (non breaded) chicken strips
3-4 cloves of garlic, minced
1 small lemon, juice only
4-5 green onions, diced
1 yellow onion, diced
1 cup of water
1 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
½ cup - 1 cup of VH Sweet'n Sour Dip
Cook chicken, garlic, onions, water, lemon juice and bouillon until the water is evaporated. Add sauce and cook until the chicken is done. Serve.
that's all for now!!
--matt
I love to marinate chicken breasts in Italian dressing or dill pickle brine overnight. I'm pretty good at judging the "doneness" of chicken but a probe thermometer is also good. If that's your method, remove it from heat at around 160 degrees. It continues to cook after removing it from heat. It will usually rise 5 - 10 degrees. Allow it to rest for about 10 or so minutes before slicing or serving. That will allow the juice to be absorbed back into the muscle and not be spread all over the cutting board when you cut into it, which means juicier chicken. That applies to most meats. I won't say I'm an expert but I'm an avid cook and former chef at a very nice restaurant.