Monday, July 26, 2010

106. Grilled Chicken, Spanish-Style (G)

Every season has its signature recipes.  Comfort food is perfect for the winter and fall, but in the spring and summer I tend to want less food and I want it faster. Bring out the grill!

Gas grills have made it easier to be have a successful grilled meal, but the chef still has to have the know-how; a good recipe doesn't hurt, either. Many people take the time to learn how to season grilled food perfectly, time with exactness and baste with a flair. Others use their grill without a clue. It is quite horrible to see fresh vegetables or an expensive piece of meat or fish become charred and coal-like in the hands of the unprepared.

Use of marinades is a grill staple. (The packaged marinade products, however, are often quite salty; use them with caution). This Spanish-style marinade goes well with grilled chicken. It is light and not overly seasoned -  perfect for a spring or summer, chicken dinner.

Chicken may be cooked from the frozen or thawed.
 

Spanish-Style Grilled Chicken



3 T soy sauce (use gluten-free if desired)
2 T water
1 T olive oil
1 clove garlic, pressed
½ tsp dried oregano, crumbled
¼ tsp ground cumin
¼ to ½ tsp ground red pepper (optional)

6 boneless, skinless chicken breast halves which are about the same thickness throughout

Frozen breasts: Blend all ingredients except chicken and pour over chicken in a large plastic food storage bag. Press air out of bag and close top securely. Place the bag in the refrigerator for several hours. The breasts will still be partially frozen even five or six hours later. Put the breasts on the pre-heated (med/hot), greased, grill for 10 minutes. Close lid.  Turn chicken over and grill for 10 minutes, lid closed. Check for doneness; slice the meat on the diagonal. Tender and juicy, wonderfully-flavored, grilled perfection should be the result.



Thawed Chicken Breasts: Blend all ingredients except chicken and pour over chicken in a large plastic food storage bag. Press air out of bag and close top securely. Refrigerate 1 hour, turning bag over occasionally. Remove chicken from marinade and place on preheated, greased grill (med/hot). Cook chicken on each side until no longer pink in center. Serve whole or cut on the diagonal into slices.

Side dishes: Sliced tomatoes with California dressing (post #79 ), grilled sweet corn (post #107  )
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