Thursday, April 4, 2013

{Recipe} My favorite way to do chicken

This is my favorite way to do chicken. We had it a couple nights ago, but I forgot to take a picture so, lets just pretend I cooked this perfect looking meal. I cook this probably once a week.

Ok, first the marinade - the pièce de résistance. Back when I used to have time to watch TV, I loved me some Giada. This is her Mixed Grill Marinade and it. is. BALLIN'. I use it and love it so much, that it prompted me to buy a lemon tree. Seriously.

For marinade:
5 cloves garlic, minced

1 cup fresh lemon juice, from about 5 lemons

2 cups extra-virgin olive oil

2 teaspoons smoked salt, or kosher salt

2 teaspoons freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup chopped flat-leaf parsley

I take 2 organic chicken breasts (this is usually the only time I use this brand because it's about $10/lb. but the flavor and quality really is noticeable) and marinate them in the above marinade in the fridge for at least an hour. Sometimes two. I'll put them out about 20 minutes and let the chill come off of them before I throw them in the grill pan.

Here's how it's done:

In a medium bowl, combine the marinade ingredients.

In a large bowl, combine the marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.

It is the juciest, most awesome chicken ever. I will usually serve it with a green of some sort (usually zuchinni, asparagus, or fresh green beans, sometimes broccoli for me) and a complex carb (wild rice, quinoa, and if I'm feeling especially nice, I make cornbread for the Golden Boy) I'll slice the pan into 12's and I'll usually eat 1 serving. No clue on how much that is, but it's a small portion. Just enough to have it, but not enough to completely derail my clean eating. 

Giada's Mixed Grill is incredible, if you're feeling like going all out. Back in my gluten-loving days, I did the saffron orzo with it. Insane. I'd probably try saffron quinoa now, if I had time to do the whole shebang. I'll keep you posted if I try that one out and how it goes.

No comments:

Post a Comment

I love hearing from you, so thanks for taking the time to comment. Writing is fun...but hearing from you is better! Feel free to email me anytime through the email button at the top of the page. Thank you so much for reading!