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Boneless skinless breast ideas

yzziyzzi Posts: 1,793
edited March 2012 in EggHead Forum
I just pulled a frozen pack of chicken out of the freezer to defrost to grill tomorrow. I won't have time to marinade in anything, so any ideas for chicken breast to grill tomorrow for dinner other than just doing a rub and throwing them on?
Dunedin, FL

Comments

  • stevesailsstevesails Posts: 990
    garlic salt and pepper, or mrs dash.   dont over cook. 
    XL   Walled Lake, MI

  • Put them in a Ziploc bag with Italian dressing just before you light your coals. Grill.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • BYS1981BYS1981 Posts: 2,490
    I did this recipe the other day and it came out great. I have used the recipe many times, just first egging the chicken.

    Teriyaki Sauce

    1/2 c Soy sauce
    1/2 c sugar
    1/2 teaspoon grated fresh ginger
    2 tablespoons mirin (available at asian markets)
    1 garlic clove, minced or pressed.
    1/2 teaspoon cornstarch

    Combine soy sauce, sugar, ginger, and garlic in saucepan; stir together mirin and cornstarch in small bowl until lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occassionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 C and forms syrupy glaze, about 4 minutes. Cover to keep warm.

    I usually do this with some sort of steamed veggies, and over a bed of rice.
  • I know it sounds boring, and you were looking for something OTHER than just a rub, but I tell ya what - nothing beats some good quality EVOO and your favorite rub (we're really liking Peri Peri right now) on some boneless, skinless... and it's SOOOOOO easy & quick to do!!!  :)


    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Butterfly and stuff with prosciutto, arugula, roasted red peppers, feta....toothpick to hold back together and direct grill several minutes on each side until done...
  • yzziyzzi Posts: 1,793
    edited March 2012
    81, ginger/soy sounds like a plan...
    Mighty, that sounds really good. Next time I will try that.
    Dunedin, FL
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Teriyaki marinates pretty fast.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • MickeyMickey Posts: 17,812

    For them I just cut in half (to make thinner) and salt & pepper. Just don't want thick breast. Also after a little pounding I put goat cheese and peppers, roll up and bacon wrap is always good.  But the  thin S&P'ed breast off the egg is very good.

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • yzziyzzi Posts: 1,793
    Teriyaki turned out great. I never sliced/flattened the breasts, cooked 450 on raised grid, and they still came out juicy and tender. Thanks for the suggestions.
    Dunedin, FL
  • BYS1981BYS1981 Posts: 2,490
    Glad it turned out good. I wasn't sure if you'd be able to find the mirin simply because it was it was difficult for me to find in CA.

    Cheers!
  • yzziyzzi Posts: 1,793
    I substituted with rice wine and some honey. Turned out great, and just finished up the last of it for lunch.
    Dunedin, FL
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