|
|
|
|
|
|
|
|
|
Jacquie's grilled chicken breasts are a family favorite, and are so easy to make that it almost feels illegal - well, almost. The secret is in the marinade, and the proper grilling of the meat. Special
tools: Grill, indoor or outdoor; an outdoor grill works best
2
pounds chicken breasts, most skin removed The instructions on the bottle of Soy Vay marinade say you only have to marinade for 20 minutes, but the longer the meat is marinated, the more flavor it will absorb. Trust me, you want to absorb this flavor. We usually marinade the meat for at least four hours, or sometimes overnight. Regardless of how long you marinade the chicken, place it in a gallon freezer bag, pour in enough marinade to completely cover the chicken, and place it in your refrigerator. Every couple of hours, swish the chicken around to ensure that all surfaces are exposed to the marinade.
Photo: Jacquie is hard at work, turning over the chicken, on our outdoor grill. She has seared one side of the chicken and is turning it over. Searing the chicken locks in the flavor and produces attractive grill marks. When you're ready to grill, eat gill to high heat. As grill is heating, scrape off debris from grill grate surface using grill tool. Spray grilling surface with non-stick cooking spray. Watch for flare-ups. If desired, add hickory chips to fire. Prior to placing chicken on grill, spray both sides of the filet with non-stick cooking spray. Carefully place chicken on grill with tongs; watch for flare-ups. Grill for about 5 minutes. I can't give you an exact time, as time varies from grill to grill. Carefully lift up a corner of one breast, and if grill marks have appeared, turn chicken over and cook for another 5 minutes. The idea is to "sear" the meat to help lock in the moisture and flavor, and to leave attractive grill marks. When both sides have seared, and sport attractive grill marks, remove from high heat, and bake chicken, using indirect heat, for about 20 minutes. Baste chicken with marinade. For even moister chicken, loosely wrap chicken in aluminum foil, baste with marinade, and cook over indirect heat. In the case of our outdoor grill, we simply move the chicken to a rack, high above the fire. My oldest daughter Jacquie is quite a fan of grilling, and she came up with this recipe a few years ago, and it has become a family favorite that we usually prepare at family get together's. It's soooo good, and it's soooo easy that it almost should be illegal.
Photo: Yes, Jacquie is grilling steak alongside the chicken. You could marinate the steak in Soy Vay, but Jacquie didn't use any marinade on the steak, as she applied barbecue sauce to it during the last 10 minutes of cooking. She used practically the same techniques to grill the steak, as she did the chicken. A word on the marinade: We prefer Soy Vay brand "Toasted Sesame Dressing and Marinade," which is found next to barbecue sauce and other marinades in any well-stocked grocery store. You can substitute other brands of marinade, such as Kikkoman brand "Toasted Sesame Quick and Easy Marinade," or All Seasons brand "Asian Sesame Dressing," for good results. Note that all the marinades contain sesame, which gives the grilled chicken it's delicious and distinctive flavor. Copyright(c) 2010 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
|
