TravelTalkOnline Forums People Talk Recipes Chicken breasts on the grill

Hey...anyone have favorite ways of preparing and grilling? Tired of the same ole.....

Thanks

My Marinade for Chicken

3 lbs. chicken, cut up
1 T. grated fresh ginger root or 1T. ginger powder
1 clove garlic, crushed or 1 T. garlic powder
3 tablespoons brown sugar
2/3 cup soy sauce
1/4 cup dry wine
2 tablespoons cooking oil

Wash and pat dry chicken. Put in plastic ziplock bag. Meanwhile, mix ingredients and pour over chix. Marinate several hours or overnight. Grill chix or bake in oven. Breasts can be left whole or cut up and skewered.
Serve w/rice pilaf.
Enjoy!!
BTW.....I eat lots of chicken so I've got lots of recipes and will submit if you'd like.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Cranberry Grilled Chicken


This super simple recipe is so flavorful and juicy.

Ingredients:
1 Tbsp. butter
1 finely chopped onion
1/2 cup chili sauce
1/3 cup brown sugar
8 oz. can jellied cranberry sauce
1/2 tsp. dried tarragon leaves
Salt and pepper to taste
3 lb. frying chicken, cut up or breasts

Preparation:
Combine butter and onion in medium saucepan and cook until tender. Add chili sauce, brown sugar, cranberry sauce, tarragon, salt, and pepper and cook over low heat until mixture is combined and sauce is melted.

Meanwhile grill chicken for 40-60 minutes, until chicken is thoroughly cooked and juices run clear. Brush with cranberry glaze during last 15 minutes of cooking time.

Heat remaining glaze to a boil after chicken is cooked and boil for 3 minutes; serve glaze with chicken. Serve w/rice and sauce.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

BTW....there's a wonderful product on the market called Soy Vay Marinades. Here's the site: http://www.soyvay.com
Delicious sauces for cooking, marinading or basting. Yummy!!

Yummy sounding recipes Contessa. We also eat lots of chicken and thus the call for help. Love trying new recipes. You are the best!

I love tarragon so this is a keeper. Thanks

That Cranberry Chicken sounds like a real keeper to me!

judyinnc, I love tarragon also and have quite a bit of it growing in my garden. Naturally when I make this (and I will) I will use the fresh tarragon. Our local grocery store is having cut chicken breast on sale for $.99 a pound and I plan on picking some of it up tomorrow.

Annie--been there, done that!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Got three large packages of chicken breasts today, had Eric debone and de-skin part of it, rest of it going into freezer as is. Love those Winn Dixie meat specials!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Also in WNC and we love tarragon and much growing. Cannot wait to make this recipe tomorrow.

Carol, I have always gotten good chicken at Winn Dixie. Beef not so good. I generally do my shopping in Publix. But when WD has the chicken on sale I always stock up. I'll take the backs off for soup and bone a couple of them and then freeze. I love chicken and eat a lot of it so I look forward to those sales!

I guess you have a lot more money than I do, Annie, as Publix is too freaking expensive for me!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Shocked.gif" alt="" /> We actually have a small grocery store here in Podunkville that I get a lot of my beef from, depending on what they have on sale. I mostly buy what's on sale and stick it in the freezer..

Carole, Publix is a lot cheaper than Winn-Dixie! We only have Publix and WD here. Now if I want to drive up to the Villages (which I really don't) they have a Fresh Market there but that store is expensive. I don't drive into Orlando anymore but if I did I know I would go to Whole Foods. And spend mega bucks there!

I like to grill the chicken with just S&P, no marinades or anything...
BUT I fill a spray bottle with cider or malt vinegar and spray the chicken every few minutes while cooking over low heat turning often...
simple but really tasty...

for grilling, I never remove the skin... you need the fat dripping on the coals for that smoky flavor and to keep it moist...
I hate dry chicken...

My favorite way to grill chicken is to put the whole chicken on a spit and rotisserie it. I rub canola oil over the outside and coat it with a poultry rub. Sometimes I'll poke holes in a lemon and stick that in the cavity along with a whole, peeled onion. Takes about an hour and it's absolutely delicious. Since there's just two of us, we eat the breast meat the first night, then I'll use the dark meat in other recipes for the next couple of meals. The carcass becomes stock at the end.

If you love tarragon have I got a recipe for you!! It's a PAHTY dish but family loves it too. I'll dig it out when I return from Vegas. It's DEVINE!
Has all the good stuff.....sour cream, butter & tarragon. Oh, chicken, too! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Georgia,
I love to rotisserie cornish game hens on the grill...
(1/2 a game hen is the perfect size for one person for dinner)...
I insert very thin garlic & lemon slices under the skin and also in the cavity... and S&P on the outside...
and spray with the PAM type olive oil a couple of times while cooking... yepr, takes about an hour...
I always use an instant read thermometer to test for doneness... overcooking will just make them dry...
I will usually marinade the game hens in 2% buttermilk overnight before cooking too...
the buttermilk makes them oh so moist & tender...
YUMMMMMM!

Sorry, not around here!!! Publix stuff is OUTRAGEOUS, compared to WD...

from what I'm reading here food prices in Fla. are way out of sight...
You guyz need some Shop-Rites, Stop & Shops, Hannafords & Price Choppers down there!

Hannaford in upstate NY (at least in the southern Adirondacks) has about the best fish for quality & price anywhere I have found that is not right on the coast...
swordfish steaks there are the best for price & quality! I always buy frozen & vaccuum packed...
I NEVER buy swordfish that has been thawed in the fish mongers case... only FROZEN! (swordfish is frozen at sea, so why buy it thawed?)

Actually, I buy a lot of stuff at Save a Lot, canned goods, dry goods, and we go to Sam's about every 6 weeks and buy cheese, etc., plus there are lots of fruit stands around here. I buy meats at Winn Dixie whenever they are half price and freeze them. We have a big freezer and it gets used a lot! We probably spend less on food here than we did in Virginia because of that. Wine and beer are much more expensive though! <img src="http://www.traveltalkonline.com/forums/images/graemlins/cloud.gif" alt="" />

I think it's a recipe from Emeril, so you guys wouldn't like it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />, but we do cornish game hens on the grill, cooking the hens under a brick. Haven't done those for a while. <img src="http://www.traveltalkonline.com/forums/images/graemlins/thinks.gif" alt="" /> Maybe it's time! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

I have done the brick method also... they come out entirely different... both are really good...

BTW... the brick method has been around a long time before Emeril has been on TV, as I have been doing it that way since the 70's...
first used that method for Ruffed Grouse, Doves & Quail when I was in High School and had just started hunting them...
My grandfather (1888-1985) taught me how to do that after I brought home a bunch of quail...
and he said he learned it from my great grandfather, who died in 1909 from the flu...
My grandfather was a big time upland bird hunter... it was a passion of his...
I never saw him happier than when I brought home a few Grouse for dinner...

No, I'm sure Emeril didn't invent the method, as I saw several recipes for it when I first did it. I think I saw Bobby Flay do it one time on TV, so was looking for that cooking method in particular. Emeril's recipe of course has Essence on it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Carol, I'm surprised about the prices at Publix over your way. I do have the WD shoppers card and I have found every week that most of the items on sale in WD using the card can be found cheaper at Publix without a card. Publix is a lot cleaner, better organized, nicer employees than WD. I have always found three or four times the amount of people shopping in Publix than there is in Winn Dixie. I buy a lot of stuff at Walmart (hate the store but....). And I wish we had some fruit/vegetable stands around here! And I wish we had a fish market!

Brian I would give my eye teeth for a Super Stop & Shop here or a Shop Rite.

Oh, Publix is cleaner, neater, more people shopping there, for sure. Here, WD is MUCH cheaper when stuff is on sale, and I usually try to buy mostly what is on sale.. For the most part, I don't buy name brand stuff, that may make some difference. Can't believe you don't have any vegetable stands around there. We have 4 within fairly close proximity to our house. Eric's brother lives in Tallahassee and they don't have any veggie stands there either..

In our area we have two Shop-Rites... (just for example)...
One in Stirling, NJ & one in Bernardsville, NJ...
both about 5 miles from our house... one south & one north...
The one in Stirling is nothing like the one in Bernardsville...
The one in Bernardsville is newer and much nicer... more like a showroom store...
the one in Stirling is just OK...
They both have the same foods, same sales, but the B'ville one is still a much nicer shopping experience...
just cleaner & more organized... It's an individual store thing...

Carol, I very, very rarely buy store brands. Guess I'm a food snob! I do buy on sale and use coupons.

Brian...do you take advantage of Shop-Rites Can Can sales? I miss that store a lot!

This is how I have been cooking my chicken breasts this summer. It is a little different but oh so good. U can use bone-in or boneless, white or dark meat. You can also take a whole chicken, cut in half. I have taken jerk spice, mix with a little oil to make a paste. I even mixed it with Jamaican Pick-a-Pepper sauce once. Spread it all over and then baked it slowly in the BBQ on the top rack so it never hits the grill directly. Cook it at a very low temperature and the flavor really bakes in. Depending on the temp, it could take up to an hour. The real secret of this methood is keeping the BBQ top closed

That must be the difference then. I don't mess with coupons. I send all mine to my mom. If I had to scr*w with a coupon and the price is STILL more than I can get the generic for, I just buy the generic, every time!

Pollo al Mattone has been around for a very long time. In fact, since the Etruscans!! My grandfather used to go to the 'brick yard' for a clean brick. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Check out this site for a little history and recipe.

http://italianfood.about.com/od/chickencapon/r/blr0390.htm


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, the Cranberry Grilled Chicken was excellent. The whole family loved it and I definitley recommend! As Brian said the recipe is a keeper.

Look forward to the special recipe you have using tarragon.

Looking forward to trying the recipe you speak of. Please don't forget!

Contessa,

Recipe states 1 T garlic powder. Tee spoon or table spoon?
Or did it mean ton???? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Bob

That depends... if you are Itallian (not an irish name like yours?!?!?), then a TABLESPOON to a TON!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Geezus....are you sure you're Italian??
Big T = tablespoon......Little t= teaspoon.....TN = Ton!! Do I have to teach you everything?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa