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Category: Poultry I
Prep Time: Cook Time: Total Time:
Boneless skinless chicken breast halves, fresh or thawed
salt
1 tbsp onion powder
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tbsp chopped fresh chives
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
Dip each chicken breast into cold water and place between two sheets of plastic wrap. Using a flat meat pounder, gently pound the chicken breast into a flat sheet about 1/4-inch thick. Season each piece on both sides with salt and pepper. Place the chicken into a gallon size ziplock bag.
Combine the minced garlic, parmesan cheese, fresh chives, lime juice and olive oil. Pour into the ziplock bag over the chicken and seal the bag. Let the chicken remain in the marinade for at least 1 hour. Refrigerate the chicken until 15 minutes before grilling.
Prepare your gas or charcoal grill for cooking. Grill each chicken breast until firm to the touch, 1 to 2 minutes per side. (It is important to pound the chicken breast to maintain a uniform thickness through the whole chicken breast. This will ensure that the entire breast is done at the same time.)
Grilled Potatoes and Vegetables
6 medium Red Potatoes
1 whole onions cut into thin wedges
Red Peppers
Banana Peppers
Garlic Salt
Pepper
Zucchini slices (optional)
1 to 2 tbsp Vegetable oil
Cut clean, washed red potatoes into cubes about 1/2 inch thick. Cut onions into wedges. Cut red and banana peppers into strips. Toss all the ingredients together in light vegetable oil. Sprinkle with garlic salt and pepper.
Place your grilling basket on the hot grill. Add the potato and vegetable mixture. Be careful of flare-ups from the vegetable oil. Begin tossing the vegetable medley immediately and as needed throughout the grilling process. The vegetables can be tossed like you would a salad or a stir fry, using one or two metal utensils. Do not let the vegetables stick to the grilling basket or they will burn. The vegetables are finished when the potatoes are tender.
Important Tips:
Place charcoal on only one side of your grill. This will give you an area to move your chicken or cooking basket if the grill gets too hot.
Cut the potatoes into small enough pieces so that they will cook quickly. You may want to add the other vegetables after you have cooked the potatoes for 3 to 4 minutes. This will prevent the onions and peppers from overcooking.
If you have a small grill, cook the potatoes first, remove from the grill and prepare the chicken. Then place the grilling basket back on the grill and add the vegetable to the potatoes and cook a few more minutes. If you have a larger grill, you may be able to keep the potatoes warm in the basket, while you cook the chicken.
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GRILLED CHICKEN BREASTS AND GRILLED POTATO MEDLEY
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Boneless skinless chicken breast halves, fresh or thawed
salt
1 tbsp onion powder
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tbsp chopped fresh chives
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
Dip each chicken breast into cold water and place between two sheets of plastic wrap. Using a flat meat pounder, gently pound the chicken breast into a flat sheet about 1/4-inch thick. Season each piece on both sides with salt and pepper. Place the chicken into a gallon size ziplock bag.
Combine the minced garlic, parmesan cheese, fresh chives, lime juice and olive oil. Pour into the ziplock bag over the chicken and seal the bag. Let the chicken remain in the marinade for at least 1 hour. Refrigerate the chicken until 15 minutes before grilling.
Prepare your gas or charcoal grill for cooking. Grill each chicken breast until firm to the touch, 1 to 2 minutes per side. (It is important to pound the chicken breast to maintain a uniform thickness through the whole chicken breast. This will ensure that the entire breast is done at the same time.)
Grilled Potatoes and Vegetables
6 medium Red Potatoes
1 whole onions cut into thin wedges
Red Peppers
Banana Peppers
Garlic Salt
Pepper
Zucchini slices (optional)
1 to 2 tbsp Vegetable oil
Cut clean, washed red potatoes into cubes about 1/2 inch thick. Cut onions into wedges. Cut red and banana peppers into strips. Toss all the ingredients together in light vegetable oil. Sprinkle with garlic salt and pepper.
Place your grilling basket on the hot grill. Add the potato and vegetable mixture. Be careful of flare-ups from the vegetable oil. Begin tossing the vegetable medley immediately and as needed throughout the grilling process. The vegetables can be tossed like you would a salad or a stir fry, using one or two metal utensils. Do not let the vegetables stick to the grilling basket or they will burn. The vegetables are finished when the potatoes are tender.
Important Tips:
Place charcoal on only one side of your grill. This will give you an area to move your chicken or cooking basket if the grill gets too hot.
Cut the potatoes into small enough pieces so that they will cook quickly. You may want to add the other vegetables after you have cooked the potatoes for 3 to 4 minutes. This will prevent the onions and peppers from overcooking.
If you have a small grill, cook the potatoes first, remove from the grill and prepare the chicken. Then place the grilling basket back on the grill and add the vegetable to the potatoes and cook a few more minutes. If you have a larger grill, you may be able to keep the potatoes warm in the basket, while you cook the chicken.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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