Monday, July 07, 2008

Grilled Skinless Chicken (Thighs or Breasts) with Asian Marinade

Grilled Chicken Recipe(Updated July 2008) I'm in the process of updating my recipes that don't have photos, and when I got to this one, I realized that although I created this with skinless chicken thighs, now I would make this with chicken breasts, cooked on a skewer like the ones in the photo. You can use either part of the chicken for this recipe, and skewers are also optional, but they do make the chicken cook a little more quickly.

Some people worry that cooking chicken on a grill will make the meat dry out, but I find that if they're marinated with a mixture that includes some oil, the chicken will stay juicy even without the skin. Removing the skin makes the chicken lower in saturated fat, especially if you use oil that contains "good fats" in the marinade. You may want to read my post about How to Make Juicy Grilled Chicken Breasts that are Perfect Every Time if you're not that experienced at grilling.

Grilled Skinless Chicken (Thighs or Breasts) with Asian Marinade
(4 servings, recipe created by Kalyn)

Ingredients:
8 skinless chicken thighs or 4 skinless chicken breasts

Marinade Ingredients:
1/8 cup peanut oil
1/8 cup olive oil
1/4 cup soy sauce (Kikkoman preferred)
1 T Asian sesame oil
1 T garlic puree
2 tsp. ginger puree
3 T fresh lime juice
1 tsp. Madras curry powder or hot curry powder
salt, pepper to taste

Instructions:
Trim chicken, removing all visible fat and tendons. (Thighs have a little pocket of fat on the back side that I always remove.) When I'm grilling I trim the thighs into a compact shape. For skewers like in the photo, cut the chicken breasts into two long strips, then thread onto skewers after the chicken has marinated.

Mix marinade ingredients. Arrange chicken in single layer in zip-loc bag, pour marinade over and marinate 6-10 hours in the refrigerator. If you're going to be home, turn it a few times, but it's not essential.

To cook, bring chicken to room temperature while you preheat gas or charcoal grill to medium high. Thread chicken on to skewers if making kabobs. Put chicken on grill and cook 8-10 minutes, rotating if you want criss-cross grill marks. Then turn chicken over and cook about 10 minutes more, turning several times. Chicken is done when all pieces feel firm but not hard to the touch and are golden brown. (Chicken in the photo was cooked 19 minutes at medium high heat.)

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South Beach Suggestions:
If you're following the South Beach Diet, boneless chicken breasts would be much lower in saturated fat, so be sure to trim them very well if you opt for thighs for this recipe. I ate this tonight with Wake Up Your Mouth Thai Cucumber Salad, which was a great combination.

More Grilled Chicken Breasts or Thighs to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Rosemary Mustard Grilled Chicken or Zucchini
Grilled Fusion Chicken
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
Grilled Chicken with Lemon, Capers, and Oregano
Grilled Chicken with Tarragon-Mustard Marinade
Moroccan Spiced Grilled Chicken Breasts from Simply Recipes
Ginger, Soy, and Whisky Grilled Chicken from Steamy Kitchen
Thai Grilled Chicken with Cilantro Dipping Sauce from Andrea's Recipes
Grilled Chicken with Basil Dressing from Sidewalk Shoes
Grilled Chicken Breast with Fig and Balsamic Salsa from Lucullian Delights

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18 comments:

Anh said...

I was reading your tips on how to grill chicken! So informative and lovely. I will be trying this one day!

Jerry said...

l1 A lot like satay, which is a personal favorite of my family! Great photo, too!

Alicia said...

Thanks for the recipe! I LOVE grilled chicken thighs. They are so moist and awesome. My favorite marinade is from Cooking Light for Asian BBQ Chicken. It is my favorite go-to, quick marinade for breasts or thighs.

http://tinyurl.com/6q63st

MEDITERRANEAN KIWI said...

yes please, any time, delicious for summer cooking, they go with all the vegetables in my garden!

Paula said...

Great marinade! I don't have peanut oil, but I've had good luck grilling with canola oil, so maybe that would work. This will be a hit with my family!

Catering Equipment said...

Great picture! Will try asap.

Kalyn said...

Glad people like the sound of this old favorite of mine.

Paula, canola oil will work, or use all olive oil.

MyKitchenInHalfCups said...

Beautiful. I love these little bites of meat in a meal. I agree a good marinade seems to keep skinless chicken moist when grilled like this.

Sara said...

I love chicken marinated with asian flavors. Thanks for a great recipe.

Chef Tom said...

Yum! I love Asian style chicken and I just got a new grill! :-)

Yu Ming Lui said...

Hi there, nice to see such a great variety of recipes on your blog.

I'm from Singapore and we call meat kebabs with Asian marinade "Satay" and we dip the meat into a spicy peanut sauce (still South Beach in spirit I think!).

Anonymous said...

Love this newly found site. You are putting an end to all my other food sites.
Question - how can I print the page WITH all the photos?

Thank you,
Adele

Kalyn said...

Adele, thanks for the feedback. I'm afraid there isn't a way to print the recipe with photos. I would have liked to have the option to choose with or without photos, but it wasn't possible with the method we used to eliminate the header and sidebars from printing.

Yongho Shin said...

My god, that is the most delicious chicken kebabs I have ever seen.

Time to go cook some chicken!

Jude said...

Thanks for the tips and all those links. Pretty good timing since I'm doing something similar for the weekend.

Jeanne said...

These look delicious and I loved the post with tips on grilling chickem breasts. We only ever grill bone-in chicken, with the skin on, precisely because I fear from shoe-leather consistency chicken breasts! But I'm loving the idea of leaving some chicken breasts marinating in the fridge, ready to be popped onto the griddle pan when I get home from work with a nice, fresh salsa :)

Mallika said...

I really like this recipe. My top tip is to mix in a bit of meat tenderiser which is just a bit of papaya enzyme and it softens the fibres in any meat.

Lara said...

Hi Kalyn - I used your marinade recipe on boneless chicken thighs and grilled them. My family has pronounced this the BEST chicken ever! Thank you so much for so many wonderful and inspiring recipes...you are a real blessing!

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