Monday, August 13, 2007
Grill your chicken breasts
As much as grillers love to cook burgers, sometimes dinner needs to be a little lighter. Chicken breasts have fewer calories and a lot less fat than red meat. But family members sometimes can complain that chicken is boring, especially if it’s prepared often. With the help of a marinade or a coating, chicken easily goes from bland to delicious.
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Easy Grilled Chicken
4 skinless, boneless chicken breast halves
1 cup fat free Italian-style dressing
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 zucchini, cut into thick slices
Lightly oil grill grate; preheat grill for medium heat. Place chicken breasts in large resealable bag. Add 3/4 cup Italian dressing and seal. Let marinate for 10 minutes. Meanwhile, put green pepper, red pepper, and zucchini into another resealable bag; add remaining dressing. Grill chicken and vegetables over indirect heat until chicken juices run clear and vegetables are tender, about 10 to 15 minutes, turning occasionally. Makes 4 servings.
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Grilled Lemon Chicken Breasts
4 skinless, boneless chicken breast halves
1/2 cup lemon juice
1/2 teaspoon onion powder
Ground black pepper to taste
Seasoning salt to taste
2 teaspoons dried parsley
Lightly oil grill grate; preheat for medium-high heat. Dip chicken in lemon juice; sprinkle with onion powder, ground black pepper, seasoning salt, and parsley. Discard any remaining lemon juice. Grill until juices run clear, about 10 to 15 minutes per side, turning occasionally. Makes 4 servings.
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Mexican Chicken Breasts
1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 envelope taco seasoning
8 4-ounce skinless, boneless chicken breast halves
Lightly oil grill grate; preheat grill for medium heat. In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. Grill, uncovered, until seared one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade. Makes 6 to 8 servings.
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Pantry Pointers
Vegetables such as peppers, onions, mushrooms, corn on the cob and summer squash cook well on the grill.
To get the best flavor from grilled vegetables, rub the vegetables with olive oil or vegetable oil or toss them with a light marinade prior to grilling.
For best results when grilling chicken, check for doneness with a meat thermometer. Chicken breasts are done when the thermometer registers 170 degrees.
When plain chicken is on the grill, prepare a sauce or salsa for topping it.