Grilled Glazed Boneless Skinless Chicken Breasts Recipe 42

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GRILLED GLAZED BONELESS, SKINLESS CHICKEN BREASTS RECIPE - (4.1/5)



Grilled Glazed Boneless, Skinless Chicken Breasts Recipe - (4.1/5) image

Provided by Venzie

Number Of Ingredients 7

1/4 cup salt
1/4 cup sugar
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons nonfat dry milk powder
1/4 teaspoon pepper
Vegetable oil spray
1 recipe glaze (see related content)

Steps:

  • Serves 4 1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl. 2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high. 3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray. 4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving. Where Grilling and Glazing Go Wrong Here's what usually happens when you try for a deep sear and a substantial glaze. BURNT GLAZE, BLAND MEAT: Layer on glaze from the get-go and it tends to burn. The chicken may be moist, but it lacks flavorful browning. NICE GLAZE, DRY MEAT: If you wait to apply the sauce, you'll get good browning and a substantial glaze but dry, overcooked chicken. Technique The Power of Milk Powder To make sure that our chicken breasts could be both browned and glazed in the time it took the chicken to cook, we had to accelerate browning. A surprising ingredient-milk powder-was the solution. Milk powder contains both protein and so called reducing sugar (in this case, lactose), the keys to the Maillard reaction, the chemical process that causes browning. Faster browning gave us more time to layer on the glaze.

QUICK GRILLED CHICKEN BREAST



Quick Grilled Chicken Breast image

These grilled chicken breasts are great for a no-fuss, weeknight meal. Great served with rice and a salad.

Provided by meg

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
⅛ cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon red pepper flakes
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Lightly coat each chicken breast with olive oil. Sprinkle each side of the chicken lightly with garlic powder, onion powder, chili powder, basil, red pepper flakes, salt, and black pepper; rub to coat evenly.
  • Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes, flipping each breast only once halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 194.4 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 102.6 mg, Sugar 0.5 g

PERFECT GRILLED CHICKEN BREAST



Perfect Grilled Chicken Breast image

This isn't so much a recipe as it is how to grill a skinless, boneless chicken breast that comes out tender, juicy and perfectly cooked. I was always afraid of the BBQ because my chicken breasts would always come out dry and flavourless....not any more. Try this and I guarantee you a perfectly cooked chicken breast every time. Note: I have only estimated the amounts for the olive oil and seasonings.

Provided by Reggies Mom

Categories     Chicken

Time 9m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon seasoning salt
1 teaspoon pepper
4 tablespoons barbecue sauce (optional)

Steps:

  • Brush chicken breast with olive oil on both sides.
  • season with garlic powder, seasoned salt and pepper.
  • Preheat grill on medium heat. Place seasoned breasts on the grill, close the lid and set a timer for 4 minutes.
  • After 4 minutes, flip the chicken breast, close the lid again and set timer for another 4 minutes.
  • Remove from grill, allow to sit for 2 or 3 minutes. Pour on some BBQ sauce and serve.

Nutrition Facts : Calories 168.4, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 137.5, Carbohydrate 0.9, Fiber 0.2, Protein 25.2

GRILLED CHICKEN BREASTS WITH ONION GLAZE



Grilled Chicken Breasts With Onion Glaze image

The marinade for this chicken is delicious and the recipe makes a large quantity. Freeze half for later use or make just half the marinade. Try using a sweet onion for a sweeter flavour. From Weber's Real Grilling.

Provided by Cookin-jo

Categories     Chicken Breast

Time 25m

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 11

1 large yellow onion, roughly chopped
1/2 cup Dijon mustard
1/2 cup rice vinegar
1/2 cup soy sauce
6 garlic cloves, peeled
2 tablespoons sesame oil
2 tablespoons brown sugar
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon black pepper, freshly ground
8 boneless skinless chicken breasts

Steps:

  • Place all but the chicken breasts in a food processor or blender. Process until smooth.
  • Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
  • Refrigerate chicken for 4 to 6 hours, turning once or twice.
  • Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
  • The marinade may also be used for wings baked in the oven.

GRILLED GLAZED CHICKEN BREASTS RECIPE



Grilled Glazed Chicken Breasts Recipe image

Provided by marck

Number Of Ingredients 50

FOR CHICKEN:
1/4 C salt
1/4 C sugar
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tsp nonfat dry milk powder
1/4 tsp pepper
Vegetable oil spray
1 recipe glaze (choose from five glaze recipes below)
GLAZES
COCONUT CURRY GLAZE
2 Tbsp lime juice
1 1/2 tsp cornstarch
1/3 C canned coconut milk
3 Tbsp corn syrup
1 Tbsp fish sauce
1 Tbsp red curry paste
1 tsp grated fresh ginger
1/4 tsp ground coriander
HONEY MUSTARD GLAZE
2 Tbsp cider vinegar
1 tsp cornstarch
3 Tbsp Dijon mustard
3 Tbsp honey
2 Tbsp corn syrup
1 garlic clove, minced
1/4 tsp ground fennel seeds
SPICY HOISIN GLAZE
2 Tbsp rice vinegar
1 tsp cornstarch
1/3 C hoisin sauce
2 Tbsp light corn syrup
1-2 Tbsp Sriracha sauce
1 tsp grated fresh ginger
1/4 tsp five-spice powder
MOLASSES COFFEE GLAZE
3 Tbsp balsamic vinegar
1 1/2 tsp cornstarch
1/4 C molasses
2 Tbsp corn syrup
2 Tbsp brewed coffee
1 garlic clove, minced
1/4 tsp ground allspice
MISO SESAME GLAZE
3 Tbsp rice vinegar
1 tsp cornstarch
3 Tbsp white miso paste
2 Tbsp corn syrup
1 Tbsp sesame oil
2 tsp grated fresh ginger
1/4 tsp ground coriander

Steps:

  • FOR ALL OF THE GLAZES: Whisk first ingredient and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in the remaining ingredients. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl. FOR CHICKEN: 1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl. 2. Fill chimney starter with charcoal and light. When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray. 4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2½ minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2½ minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.

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