Grilled Chicken Breasts and Grilled Potato Medley by primusboy


									Grilled Chicken Breasts and Grilled Potato Medley
This is a great summer chicken recipe for the grill. It can be served
with a variety of side dishes or other summer fare. We are serving it
with our favorite medley of potatoes and vegetables.
Boneless skinless chicken breast halves, fresh or thawed
1 tbsp onion powder
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons chopped fresh chives
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
Dip each chicken breast into cold water and place between two sheets of
plastic wrap. Using a flat meat pounder, gently pound the chicken breast
into a flat sheet about 1/4-inch thick. Season each piece on both sides
with salt and pepper. Place the chicken into a gallon size ziplock bag.
Combine the minced garlic, parmesan cheese, fresh chives, lime juice and
olive oil. Pour into the ziplock bag over the chicken and seal the bag.
Let the chicken remain in the marinade for at least 1 hour. Refrigerate
the chicken until 15 minutes before grilling.
Prepare your gas or charcoal grill for cooking. Grill each chicken breast
until firm to the touch, 1 to 2 minutes per side. (It is important to
pound the chicken breast to maintain a uniform thickness through the
whole chicken breast. This will ensure that the entire breast is done at
the same time.)
Grilled Potatoes and Vegetables
6 medium Red Potatoes
1 whole onions cut into thin wedges
Red Peppers
Banana Peppers
Garlic Salt
Zucchini slices (optional)
1 to 2 tbsp Vegetable oil
Cut clean, washed red potatoes into cubes about 1/2 inch thick. Cut
onions into wedges. Cut red and banana peppers into strips. Toss all the
ingredients together in light vegetable oil. Sprinkle with garlic salt
and pepper.
Place your grilling basket on the hot grill. Add the potato and vegetable
mixture. Be careful of flare-ups from the vegetable oil. Begin tossing
the vegetable medley immediately and as needed throughout the grilling
process. The vegetables can be tossed like you would a salad or a stir
fry, using one or two metal utensils. Do not let the vegetables stick to
the grilling basket or they will burn. The vegetables are finished when
the potatoes are tender.
Important Tips:
Place charcoal on only one side of your grill. This will give you an area
to move your chicken or cooking basket if the grill gets too hot.
Cut the potatoes into small enough pieces so that they will cook quickly.
You may want to add the other vegetables after you have cooked the
potatoes for 3 to 4 minutes. This will prevent the onions and peppers
from overcooking.
If you have a small grill, cook the potatoes first, remove from the grill
and prepare the chicken. Then place the grilling basket back on the grill
and add the vegetable to the potatoes and cook a few more minutes. If you
have a larger grill, you may be able to keep the potatoes warm in the
basket, while you cook the chicken.
Lean Budget Tips
After pounding the chicken, you may want to cut the fillets in half or in
pieces. This will control the portion size of the chicken and make it
easier to grill.
The vegetable medley is quite economical and can be altered with other of
your favorite vegetables.
If red peppers are not in season, sprinkle red pepper flakes on the
medley for a nice kick to the potatoes.
Lean and Healthy Tips
Grilled boneless and skinless chicken as prepared in this recipe offers
an excellent meal that is low in calories as compared to other main
This chicken is also great served over a lettuce salad either hot or
cold. The parmesan flavor to the chicken makes it quite delicious served
either way.

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