SIESTA KEY GRILLED CHICKEN BREASTS
While vacationing on Siesta Key, FL (which is absolutely gorgeous), we came up with this delicious marinade for b/s chicken breasts which we grilled and sliced, and served in tortillas as soft tacos with shredded letuce, tomatoes, cheese and cilantro. This marinade would work great with just about anything. *Prep time includes marinating time. This is a quick and easy fix!
Provided by Penny Stettinius
Categories < 4 Hours
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, halve the limes and squeeze then throw the limes in the bowl with the juice.
- Add everything else and mix well.
- Refrigerate for at least two hours.
- Prepare grill and heat coals to medium-high.
- Grill chicken breasts for about 2-3 minutes per side, until done to your liking.
- Remove from heat and let chicken rest for 10 minutes before slicing or serve whole.
Nutrition Facts : Calories 374.3, Fat 29.1, SaturatedFat 4.2, Cholesterol 51.3, Sodium 268.1, Carbohydrate 10.1, Fiber 3.2, Sugar 1.5, Protein 21.7
THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
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