Wednesday, April 23, 2008

Grilled Chicken variations

To grill chicken is simple, whether you're doing it inside on a grill pan or George Foreman (love these by the way!), or outside of a traditional grill. If outside, put down a layer of foil and punch holes in it. Salt and pepper both sides of the chicken and place over medium heat for 3 minutes on each side. Then reduce the heat to low and cook about 10 minutes until the internal temperature reaches 160 degrees. If you don't have a good meat thermometer check the juices of the chicken. If it is clear, it's done. Remove from grill and let rest 5 minutes before cutting

In our house, warm weather is all about grilling. In fact I might venture to say we grill TOO much if that is possible. My favorite things to grill is chicken because it is so versatile and light. Usually I will grill a few extra chicken breasts at a time for use later in the week. Here are two very simple and delicious recipes we made for dinner last night with grilled chicken.


I call this "Garbage Can" Salad because I usually dump everything but the kitchen sink on top of it, anything from green onions to peas, ham, and various cheeses. Here is what I made last night.

"Garbage Can" Salad with warm Grilled Chicken

Bibb lettuce
Red leaf lettuce
1 large carrot, chopped or shredded
1 stalk of celery, chopped
1/4 cup feta cheese
garlic butter croutons
1 grilled chicken breast, cut into strips
desired amount of dressing



I really should call this entry "His & Hers Chicken" because this shows the different personalities of chicken I think, and those who eat it. I err on the lighter side of things, whereas my husband likes things slightly heavier. This sandwich was a huge hit with him as you can see.

Chicken Parmesan Sandwich

1 grilled chicken breast
2 tbsp pasta sauce
1/4 cup mozzarella cheese
whole wheat hoagie style bun



Silence (when your mouth is too full to speak...) is the best compliment


Other options for grill chicken: Quesadillas, Chicken Pot Pie, a Hawaiian pizza

2 comments:

Nick said...

Easy and simple. Grilled chicken is so versatile. I prefer to use chicken tenders, they're a little bit more expensive (usually about $0.50 per lb extra), but they are so much more tender. Not to mention they're the perfect size for dipping in a peanut sauce =)

- The Peanut Butter Boy

Amber said...

I sure he LOVED taking this picture!