Grilled chicken breasts could be the most versatile type of meat that you could bring to your dining table. There isn’t much that this lean cut of chicken can’t do, it can be served on its own, in sandwiches or may be in salads. The secret for this dish is that it shouldn’t become too dry with marinade and should be grilled fast and hot. Choose and try the following grilled chicken breast recipes according to your flavor.
Grilled Chicken with Mozzarella Panini
Ingredients
Ingredients | Amount |
Boneless chicken breasts | 4 |
Italian bread | 8 slices |
Mozzarella cheese | 8 slices |
Olive oil | 3 tablespoons |
Rosemary (chopped) | 2 teaspoons |
Garlic powder | ½ teaspoon |
Salt | ¼ teaspoon |
Black pepper | ¼ teaspoon |
Tomato (sliced) | 1 |
Italian dressing | As you like |
Time and Yield
Total Time | 33 minutes |
Yield | Used for 4 sandwiches |
Directions
Preheat the grill at medium high heat.
Season the chicken with salt, pepper, rosemary and garlic powder and brush the chicken with olive oil.
Cook the chicken for 7 minutes per side on a lightly oiled grill, or until all the juices run clear.
Remove it from the grill and cut it into half inch slices after cooling for 5-10 minutes.
Pour Italian dressing on the chicken pieces and four slices of bread.
Add tomato, cheese and chicken slices to the bread, cover with remaining slices, and then brush with olive oil and put it on the grill.
Cook the Panini until the cheese melts.
Grilled chicken Stuffed with Basil and Tomato
Ingredients
Ingredients | Amount |
Boneless chicken breast halves | 4 |
Coarse salt | ½ teaspoon |
Garlic (minced) | 2 cloves |
Olive oil | 1 tablespoon |
Basil leaves | 12 and more for garnish |
Beefsteak tomatoes (1/4-inch-thick slices) | 2 |
Freshly ground pepper | As you like |
Time and Yield
Total Time | 50 minutes |
Yield | 4 servings |
Directions
Put the chicken on the cutting board with smooth sides down and pointed ends towards you. Begin from the long side, cut it into half and stop when you reach ½ inch before the other end. Open the breast pieces like a book and sprinkle salt on each side, marinate it with salt, garlic and oil and leave it for 30 minutes.
Heat the grill to medium high. Place two basil leaves below the half side of the chicken, place tomatoes over it, fold the other half and secure the chicken with toothpicks.
Grill chicken breasts until golden brown color appears on both sides for about 15 minutes. Place it into a platter and remove toothpicks before serving.
Lemon Chicken Breasts
Ingredients
Ingredients | Amount |
Olive oil | ¼ cup |
Garlic (minced) | 3 tablespoons |
Dry white wine | ⅓ cup |
Lemon zest | 1 tablespoon |
Fresh lemon juice | 2 tablespoons |
Oregano | 1 ½ teaspoons |
Fresh thyme (minced) | 1 teaspoon |
Kosher salt | To taste |
Ground black pepper | To taste |
Boneless chicken breast (skinned) | 4 |
Lemon | 1 |
Pan juice | As you like |
Time and Yield
Total Time | 1 hour |
Yield | 4 servings |
Directions
Warm olive oil in a saucepan and cook garlic in it for 1 minute over medium heat but don’t let it turn brown.
Take it off from heat and add lemon juice, lemon zest, oregano, thyme, white wine and 1 teaspoon salt and then put it in a 9 by 12-inch baking dish.
Wash the chicken breasts, dry them and place the skinned side up over the sauce. Brush the chicken with olive oil and sprinkle nicely with salt and pepper. Cut the lemon into 8 pieces and tuck them among pieces of chicken.
Bake for 30 to 40 minutes until the skin becomes lightly brown. If it doesn’t become enough brown, put it into broiler for another 2 minutes.
Tightly cover the pan with aluminum foil and leave for 10 minutes.
Sprinkle some salt and serve hot by adding pan juices.
Honey Mustard Chicken with Apples
Ingredients
Ingredients | Amount |
Boneless chicken breast | 4 |
Heavy duty foil, sprayed with no-stick cooking spray | 4 sheets |
Salt | To taste |
Black pepper | To taste |
Green apple (cored and cut into eighths) | 1 |
Peach jam | ¾ cup |
Red bell pepper (diced) | 1 small |
Honey mustard | 2 tablespoons |
Cornstarch | 1 tablespoon |
Garlic (minced) | 1 clove |
Ground ginger | ½ teaspoon |
Green onions (sliced, for garnish) | ¼ cup |
Time and Yield
Total Time | 30 mins |
Yield | 4 servings |
Directions
Make the grill ready for cooking.
Place a piece of chicken in the centre of the foil. Place the apple wedges at the corners of the chicken, season with salt and pepper and repeat the same process with remaining pieces.
Make a mixture of jam, bell pepper, mustard, cornstarch, garlic and ginger in a small bowl and pour a spoon of it over the chicken pieces and apple wedges.
Double fold the ends of the foil, leave the head for heat circulation and place it on the baking sheet.
Slide packets on the baking sheet onto the grill which is medium-high for 11 to 13 minutes until chicken is done in the centre. Open the packet carefully and allow steam to exit and transfer the mixture in the serving plate.
Sprinkle with onions before serving.
Tandoori-Style Chicken Breasts
Ingredients
Ingredients | Amount |
Boneless chicken breasts | 4 |
Buttermilk | 1 ¼ cups |
Lemon juice | 1 lemon |
Garlic (minced) | 2-3 cloves |
Cumin powder | ½ tablespoon |
Coriander powder | 2 teaspoons |
Garam masala | 1 teaspoon |
Salt | 1 teaspoon |
Onion powder | 1 teaspoon |
Fresh ginger (grated) | ½ teaspoon |
Turmeric | ½ teaspoon |
Cardamom powder | ½ powder |
Fenugreek (optional) | ½ teaspoon |
Cayenne | ¼-½ teaspoon |
Ground black pepper | ¼ teaspoon |
Time and Yield
Total Time | 35 times |
Yield | 4 servings |
Directions
Put the chicken in a resealable plastic bag.
Mix the remaining ingredients and put it over the chicken and massage the marinade into the chicken, seal bag and refrigerate for 1-2 hours.
Preheat the grill and place the chicken over it and sear it. Brush the undercooked part with marinade, turn and repeat the same.
Turn again and keep cooking for 12-16 minutes.
Remove from heat, slice it and serve.
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