By Dale
Klessig
This is a great summer chicken recipe for the grill. It can be
served with a variety of side dishes or other summer fare. We are
serving it with our favorite medley of potatoes and vegetables.
Boneless skinless chicken breast halves, fresh or thawed
salt
1 tbsp onion powder
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons 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.
Lean Budget Tips
After pounding the chicken, you may want to cut the fillets in
half or in pieces. This will control the portion size of the
chicken and make it easier to grill.
The vegetable medley is quite economical and can be altered with
other of your favorite vegetables.
If red peppers are not in season, sprinkle red pepper flakes on
the medley for a nice kick to the potatoes.
Lean and Healthy Tips
Grilled boneless and skinless chicken as prepared in this recipe
offers an excellent meal that is low in calories as compared to
other main dishes.
This chicken is also great served over a lettuce salad either
hot or cold. The parmesan flavor to the chicken makes it quite
delicious served either way.
The article
Grilled Chicken Breasts and Grilled Potato Medley was Submitted
by Dale
Klessig through Articles.GetACoder.com
network. Here's the additional information: http://www.great-meals.blogspot.com
