thillin
somebody shut me the fark up.
Any ideas out there to spruce up boneless/skinless chicken breast? Still trying to fit in more healthy food from the smoker or grill. Should I even worry about brining them? I usually grill them from frozen.
Boneless/skinless breast ideas
- Thread starter thillin
- Start date
Plowboy
somebody shut me the fark up.
Make pinwheels with peppers.
Cut into strips. Marinade in Italian dressing. Roll up with toothpick. Wrap in bacon. Grill. I like to add couple squirts of Worcestershire to the dressing.
K I N G P I N
Full Fledged Farker
Get 2 lemons
Zest,
then juice them
put it non-reactive container
add olive oil
Kosher salt
fresh ground pepper
rosemary
mix well
let sit for a few hours
Slap on grill
enjoy
I make this all time and my picky kids love it.
Zest,
then juice them
put it non-reactive container
add olive oil
Kosher salt
fresh ground pepper
rosemary
mix well
let sit for a few hours
Slap on grill
enjoy
I make this all time and my picky kids love it.
qman
Babbling Farker
Brining is certainly worthwhile, if you tend to dry them out on the grill, or you have some one you are cooking for that wants "to be sure" they are fully cooked.
I use Italian or a Balsamic salad dressing for a marinade some, and teriyaki sauce works too.
For a change up, we will lay a slice of smoked cheese on top of the breasts to melt just as they are coming off the grill.
I use Italian or a Balsamic salad dressing for a marinade some, and teriyaki sauce works too.
For a change up, we will lay a slice of smoked cheese on top of the breasts to melt just as they are coming off the grill.
qman
Babbling Farker
Ok, here is one to try.
Sorry about all the extra cooking instructions, but recipe was developed for all users, not just us fanitical wood burners.:mrgreen:
Apricot-Honey Chicken Poupon
Recipe By :John Bailey
Serving Size : 4 Preparation Time :0:10
Categories : BSB Grill/Outdoor Cooking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Honey Mustard -- Grey Poupon
4 Tablespoons Apricot preserves
1 teaspoon ground ginger
1 1/2 pounds boneless skinless chicken breast
salt and pepper -- to taste
Whisk Honey Mustard, Apricot Preserves, and ground ginger together in small bowl.
Let stand at room temperature for flavors to blend.
Light charcoal fire or preheat gas grill, or preheat counter-top electric grill[George Foreman]
Season Chicken breasts as desired with salt and pepper.
Start chicken grilling over medium-low fire. Grill 6-8 minutes per side. Brush top with glaze when you turn chicken. When chicken is almost done, turn and brush with glaze on both sides several times to develop a caramelized glaze.
Serve hot. Makes four servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 266 Calories; 5g Fat (15.5% calories from fat); 42g Protein; 15g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 527mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
Sorry about all the extra cooking instructions, but recipe was developed for all users, not just us fanitical wood burners.:mrgreen:
Apricot-Honey Chicken Poupon
Recipe By :John Bailey
Serving Size : 4 Preparation Time :0:10
Categories : BSB Grill/Outdoor Cooking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Honey Mustard -- Grey Poupon
4 Tablespoons Apricot preserves
1 teaspoon ground ginger
1 1/2 pounds boneless skinless chicken breast
salt and pepper -- to taste
Whisk Honey Mustard, Apricot Preserves, and ground ginger together in small bowl.
Let stand at room temperature for flavors to blend.
Light charcoal fire or preheat gas grill, or preheat counter-top electric grill[George Foreman]
Season Chicken breasts as desired with salt and pepper.
Start chicken grilling over medium-low fire. Grill 6-8 minutes per side. Brush top with glaze when you turn chicken. When chicken is almost done, turn and brush with glaze on both sides several times to develop a caramelized glaze.
Serve hot. Makes four servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 266 Calories; 5g Fat (15.5% calories from fat); 42g Protein; 15g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 527mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
jiarby
Full Fledged Farker
Pound it thin, season, then layer with thin proscuitto, basil, & provolone. Roll it up, toothpick/skewer to keep closed, and grill/smoke.
Lotsa other fillings work too...
Asian:ginger/garlic/sesame, glaze with hoisin/soy/pineapple juice. Side: Pan Fried Rice
Greek: Spinach leaves, feta cheese, pine nuts. Side: Pita Chips & Hummus
Italian: pesto & asiago cheese, roma tomato slices. Side: Angel Hair, w. Garlic & EVOO
Thai: Spicy Peanut/Sesame w/ Ginger & Green Onions.
Texas: Dont roll at all, pound, then batter & fry. top with cream gravy (LOL!) Side: Mashed Taters
Lotsa other fillings work too...
Asian:ginger/garlic/sesame, glaze with hoisin/soy/pineapple juice. Side: Pan Fried Rice
Greek: Spinach leaves, feta cheese, pine nuts. Side: Pita Chips & Hummus
Italian: pesto & asiago cheese, roma tomato slices. Side: Angel Hair, w. Garlic & EVOO
Thai: Spicy Peanut/Sesame w/ Ginger & Green Onions.
Texas: Dont roll at all, pound, then batter & fry. top with cream gravy (LOL!) Side: Mashed Taters
R
Rick's Tropical Delight
Guest
bigabyte
somebody shut me the fark up.
I have made lots of things with them. Basic preparations I do are brining to keep them moist, and then either smoking with a little oil or on a bed of aromatic veggies and herb, or grilling over hardwood coals at high temps. Both impart a smoky flavor and give a most tender product. How you want to flare it up from there you have many, many options.
Those photos above have me drooling.
Those photos above have me drooling.
K I N G P I N
Full Fledged Farker
Rick, you da man. They look delish!!!!
boatnut
is Blowin Smoke!
thanks rick, you da man!
How about fajitas? Give the chickie chests a nice relaxing bath in some mojo criollo or a fajita marinade and then grill along with some peppers and onions also marinaded in the mojo criollo.
You could also stuff them with lots of thing. Lay the breast flat and cut a pocket in it with a sharp knife and then add your favorite stuff. Then you can close the slit with toothpicks or butcher's twine or food loops and bake, grill, whatever...
You could also stuff them with lots of thing. Lay the breast flat and cut a pocket in it with a sharp knife and then add your favorite stuff. Then you can close the slit with toothpicks or butcher's twine or food loops and bake, grill, whatever...
Jeremiah
is one Smokin' Farker
Get thick boneless and skinless breasts. Slice em open with a paring knife and insert some cold cuts (I like prosciutto, capicola) with cheese (goat, provolone). Close them back up and be proud you've just negated the health benefits of skinless chicken breasts.
Also check out Raichlen's TARRAGON CHICKEN PAILLARDS recipe:
http://www.bbqu.net/season4/412_4.html
Also check out Raichlen's TARRAGON CHICKEN PAILLARDS recipe:
http://www.bbqu.net/season4/412_4.html
Smokin Gator
Babbling Farker
Jerk marinade is my favorite!!!
