Wednesday, July 25, 2012

Grilled Chicken Week

     This week came about because we are trying to be healthier; like everyone else, when aren't we? Grant wanted to do something a little simpler, well, wanted ME to do something simpler for dinners, like grilled chicken. I was totally up for that, but of course, I couldn't just make the same recipe every night, I had to find some fun recipes that were also easy-ish and not defeat the whole purpose of the plan.

     I found some recipes online in various places and the result was pretty awesome! These recipes are originally for various amounts, and different types of chicken. I have changed each recipe for our liking: dinner for two. You may also click on the link to each recipe to see any changes I've made to the recipe or to the amounts.

     A friend gave me some pretty good tips for grilling chicken, so I thought I'd just do an introductory post to explain the specifics of how I'll be grilling the chicken so I won't need to do it for each post.

Grilling Tips:

1. I'm using medium sized chicken breasts which are about the size of my palm (roughly 6 inches long). And I'll be grilling them for approx. 6-7 minutes on each side. If you have larger ones, you'll need closer to 10 minutes per side.

2. Preheat grill on high. Then when you're ready to put the chicken on, turn down to med-low.

3. Spritz the grate with cooking spray several times so you're chicken is less likely to stick (Don't just spray the whole thing b/c you'll get major flare ups, just spritz it). Also, many people dip a paper towel in olive oil and using tongs, brush the grate with the paper towel. I myself haven't used this method, but most recipes will have you do this. I just find it easier to use Pam.

4. Place your chicken on the grill. If you want to give it that extra punch of prettiness, put it at an angle so you'll get cool grill marks. I place the large side of the breast closer to the middle of the grate since it's thicker and will need more time to cook. Close the lid and walk away.

5. Look at your watch (clock on your cell phone) and check the time so you know EXACTLY when to come back and check the chicken.

6. Flip your chicken to the other side. Close the cover, walk away again. Again, check your watch.

7. If basting, here's where you wanna do it. One thing I've learned is that if you put your chicken on the grill with a very sugary sauce on it (BBQ), it will be more likely to burn and char. You might like that, my husband, however, does not. It is better for me to wait and put it on the chicken at the end and cook the chicken for another minute to adhere the sauce to the chicken.

8. Plate your chicken and take it inside and let it rest for 5 minutes to allow the juices to settle. If you cut right into it, all the juices will flow out of your chicken leaving you with dry chicken, and no one ever said "MMM" while eating a dry piece of chicken. Never. Don't do it. You'll be tempted... but you'll be mad at yourself.

A lot of people have been requesting these recipes.
Here are some pictures of this weeks dishes:


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