Wednesday, March 7, 2018

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Grilled Chicken as You Like It

Grilled Chicken as You Like It

Grilled Chicken as You Like It

Grilled Chicken as You Like It


New techniques, great sauces, and fresh marinades for the whole bird - or easy pieces.
The assignment? Grilled chicken. The process? More than 80 pounds of chicken cooked in pursuit of our goal - Sunset's ultimate guide to foolproof grilled chicken. If your idea of making this summer classic is basting with bottled sauce, it's time for a wake-up call. We've put several new spins on this much-loved food.
If you're interested in new grilling methods, try Grilled Whole Chicken with Plum Sauce Glaze. If you're watching every gram of fat, we can help with that, too. How about Grilled Chicken Salad with Raspberries?
No matter which recipe you choose - even one of your own - our food safety tips and grilling chart will help you determine cooking times, grilling methods, and doneness, for perfect results every time.
Low-fat at its best
If your diet demands skinless chicken breasts, and the adjectives tough, dry, and tasteless spring to mind, get ready for a surprise. This lean, versatile cut ranks with the best when you know the cooking secrets illustrated by this recipe - quick cooking to seal in moist juices, and bold seasonings to carry the flavor.
Cornmeal-crusted Chicken
Prep and cook time: About 35 minutes Makes: 6 servings
6 boneless, skinless chicken breast halves (about 2 lb. total) 1 1/4 pounds Roma tomatoes, cored and chopped 1 cup (about 1 1/2 oz.) finely silvered arugula 3 tablespoons capers 2 tablespoons lemon juice 1 tablespoon olive oil 1 large egg 3/4 cup yellow cornmeal 1/4 cup grated parmesan cheese 1/2 teaspoon black pepper 1/4 teaspoon cayenne Salt
1. Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick. Repeat with remaining chicken. (If making ahead, cover and chill up to 4 hours.)
2. Combine chopped tomatoes, arugula, capers, lemon juice, and olive oil; set aside at room temperature.
3. In a small bowl, beat the egg with I tablespoon water to blend. In another bowl, stir the cornmeal, parmesan cheese, black pepper, and cayenne to blend. Dip each chicken breast half in the egg mixture, turning to coat both sides, then in the cornmeal-parmesan mixture, turning to cover completely.
4. Place the chicken on a well-oiled charcoal grill above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds), or on a gas grill adjusted to the medium heat. Cover gas grill. Cook chicken until undersides are browned, about 5 minutes. With a spatula, turn the chicken over and cook until browned and meat is no longer pink in center (cut to test), 5 to 6 minutes longer.
5. Arrange chicken on a serving platter or on individual plates; top with tomato mixture and add salt to taste.
Per serving: 298 cal., 20% (59 cal.) from fat; 40 g protein; 6.5 g fat (1.7 g sat.); 18 g carbo.; 293 mg sodium; 126 mg chol





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