I had a request to do some grilling and picnic recipes for the next few weeks (thanks Yutsano). We’ll traverse the table: meats, vegetables, side dishes and desserts. By July 4th we should be covered.
Tonight we’ll start with grilling chicken. I have a stockpile of marinade and grilling recipes for chicken breasts. I may be in the minority, but when it comes to many chicken dishes, including bbq and fried chicken, I prefer thighs. They have more flavor and are moister. The introduction of boneless thighs was like a culinary miracle as far as I was concerned.
When I am using marinades, though, I actually prefer boneless breasts. Similar to pork loin, they take on whatever flavors are introduced and cook up quickly. When using a marinade, I think their blandness proves more of an asset than a deficit; they are kind of like a blank canvas for introducing flavors.
And for busy weeknights, nothing is quicker and easier than pulling marinated chicken breasts out of the refrigerator, doing a quick stir-fry or grilling them and serving with rice and a salad. I have three recipes to get us started:
Cranberry Grilled Chicken (recipe here) is one of my favorites and anyone who has read this blog, knows I LOVE cranberries.
And Sunrise Chicken (recipe here) is a great citrus based marinade.
Tonight’s feature recipe is a marinade that is meant for grilling. Grilling gives the marinated breasts a nice crust. It can also be used on pork loin or boneless pork chops, though I prefer apple cider or cranberry juice to the grape juice in that case.
So what do you look forward to the most at a picnic? What’s your favorite thing to grill?
Fruit Juice Marinated Chicken Breasts
4 chicken boneless breasts
½ cup grape or cranberry juice
½ cup soy sauce
½ cup wine
2 tsp crushed garlic
zip lock bag or sealed container
Add all ingredients into zip lock bag and thoroughly coat & let marinate overnight. Grill 15 minutes each side, 165 degrees internal temp.
When grilling, to avoid drying chicken out, sear on each side (about 5 minutes each side), cook 5 additional minutes for each side, baste with marinade if desired, then move away from high heat for rest of the cooking time. The thickness of the chicken breasts makes a difference here, so adjust accordingly.
You’ re on your own tonight. I’ve been asked to film a drumming on Sunday and tonight is going to be a trial run. Should be fun.
https://www.balloon-juice.com/wp-content/uploads/2015/11/balloon_juice_header_logo_grey.jpg 0 0 Anne Laurie https://www.balloon-juice.com/wp-content/uploads/2015/11/balloon_juice_header_logo_grey.jpg Anne Laurie2012-05-31 22:51:152012-05-31 22:51:15Thursday Recipe Exchange - Grilled Chicken