Marinated and grilled chicken breasts
Recipe for marinated and grilled chicken breasts
Nine out of ten grill masters prefer dark meat for grilling, But it is possible to grill chicken breasts for moist and tender results. They dont dry out when you marinate the breasts a few hours in a spicy salty marinade, then the meat remains juicy and tender. This marinade is also suitable for other poultry, but you should marinate turkey better overnight.
Ingredients for 4 persons:
4 boned and skinned chicken breasts (each 350 - 480 g)
5 tblsp. brown sugar
5 tblsp. coarse salt
20 whole black peppercorns
1 red chilli (to taste)
2 bay leaves
750 ml of hot water
250 ml of cold water
1 untreated lemon (organic)
1 small onion
2 cloves of garlic
Cut any fat, sinew or bone from the chicken, then rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish. Cut the chili pepper into thin rings, cut the onion into thin slices and peel the garlic cloves and squeeze through the garlic press.
Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large bowl. Add the hot water, then stir until the salt and brown sugar have dissolved. Now stir in the cold water and let the marinade come to room temperature. Pour the marinade over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with a plastic wrap and let stand in the refrigerator for 2 hours. During this time you should turn the chicken once or twice.
Important: do not exceed this time, otherwise the breast will get chewy.
Preheat the grill to high temperature. When ready to cook, brush and oil the grate. Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate. Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.) Transfer the chicken to a decorative platter and serve with a fresh green salad, baguette or grilled potato. As fitting sauces try spicy peanut sauce, Masala Bata or Chimichurri.
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