Tuesday, May 08, 2007

Grilled Fusion Chicken


Yesterday I wrote about how to make juicy grilled chicken breasts that are perfect every time, and promised I'd be back for the next three days with some grilled chicken recipes. Here's a recipe I discovered last summer in Sunset magazine, and really enjoyed when I made it. The original version had the option of a creamy sauce, which I didn't use, and I'm leaving that out this time.


Grilled Fusion Chicken
(4 servings, adapted slightly from Sunset Magazine, original recipe by Janet Hubbard)

Ingredients:
4 boneless, skinless chicken breasts
chopped fresh cilantro (optional, but very good on this)

Marinade Ingredients:
1/4 cup olive oil
1 tsp. garlic puree (also called ground garlic)
1 T Tequila
1 T fresh lime juice
1/2 tsp. Worcestershire sauce
1/2 tsp. grated ginger root or ginger puree
1/2 tsp. ground Chipotle Chile Powder (I used Penzeys)
1/2 tsp. salt

(Click for step-by-step photos of how to make grilled chicken breasts.)

Instructions:
Trim all visible fat and tendons from chicken breasts, trim breasts so they are the same thickness, then cut small slits crosswise going down each breast. (This helps the marinade penetrate into the meat more.) Put chicken in ziploc bag or plastic storage container with a snap-on lid. Pour in marinade. Marinate 4-6 hours in the refrigerator or longer, turning a few times if possible.

To cook, preheat grill to medium hot (you can only hold your hand there a few seconds.) Put chicken on grill top side down. To get grill marks, rotate halfway after about 4-5 minutes. Cook not longer than 10 minutes per side, or until chicken is firm, but not hard to the touch and well-browned on both sides. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Serve hot, garnished with chopped cilantro if desired.



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South Beach Suggestions:

This would be a great main dish for any phase of the South Beach Diet. For phase one, you could serve it with the delicious Grilled Zucchini in the photo above and some Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. For phase two or three, replace the cauliflower with something like Lake Powell Spicy Rice.

Here's More Grilled Chicken or Leftover Ideas:
(recipes from other blogs may not be South Beach friendly, check ingredients)
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
Grilled Curried Chicken Skewers with Spicy Peanut Sauce
Very Greek Grilled Chicken
Grilled Lime Chicken with Black Bean Sauce from Simply Recipes
Grilled Lemon-Marinated Chicken from Seriously Good
Grilled Chipotle-Lime Chicken from Gluten-Free By The Bay
Tuscan Grilled Chicken Sandwich from Stephen Cooks
Lemon Chicken Salad from Champaign Tastecounter customizable free hit

13 comments:

Pille said...

Oh, Kalyn, I cannot wait to have our patio built, so I could start having bbq-dinners! This chicken would be one of the first dishes on my list - looks juicy and flavoursome!

valentina said...

Oh, this is gorgeous Kalyn; I have not tequila at home but I have cacha├ža - brazilian distilled spirit - it will add a brazilian touch to it. I love everything about this recipe. I will let you know how I get on.

Lisa said...

Oh man, those look succulent! What a great-looking recipe.

Kalyn said...

Pille, that's great. Having a patio to cook outdoors on is a wonderful thing. I only have a big porch, but it works.

Valentina, I think it will be great with the Brazilian touch. Love to hear how it turns out.

Lisa, thanks. This recipe really caught my eye in Sunset.

Dr. Soumya Bhat said...

Ohh kalyn,
Such a lovely presentation and those grill marks are so perfect.this dish is picture perfect.I adore it.

MyKitchenInHalfCups said...

This maybe the first chicken I try on my panini grill. It would seem like it would have to work.
Gad, that photo is a diet buster ... no wait this is "diet" food. Ha, ha, I love your diet food!

Onlinerzhaidee said...

Wow, Kalyn that is a nice dish. Moreover i loves to cook and eat it for most of my dinner time. It's more suits for a romantic dinner with a dark red wine togethar with the dish, simply superb.

Karen said...

Kalyn
Thanks for this and so many other great ideas for grilled chicken, as well as your guide for "perfect" grilled chicken. We grill non-stop in the summer and chicken is always on the list. I'm still trying to wean my husband off barbecue sauce (yuck!) and am always trying new marinades.

I'm curious - some grilling afficiandos suggest warming the meat up and not throwing it on the grill straight from the refrigerator. Is this something you do?

Kalyn said...

Soumya, thanks. I've been working on perfecting my grill marks for years; such a fun thing to practice.

Tanna, perfect for a panini grill. My brother has one he loves.

Onlinerzhaidee, oh yes, perfect for a romantic dinner.

Karen, very good question. When you're cooking something that won't be well done, especially steak, I think it's important to let the meat come to room temperature because you won't be cooking it that long on the grill. For things you're cooking for a while like chicken, I don't think it's essential, but it certainly doesn't hurt to let the chicken come to room temperature, and it will cook more quickly if you do.

Simply Jessie said...

Hi Kalyn,

For the longest time i am having weight problem so this coming January 7, 2008 i will start with SBD. Your site serves as my inpiration and guide.

Keep up the good work and my god continue to bless you.

Aysha said...

This is indeed a wonderful site Kalyn.Just cant wait to try out this recipe.Delicious!!!

Shawn said...

I made this fusion chicken to tonight and it was spectacular. It will become a staple. Thank you so much for the recipe.

Kalyn Denny said...

Shawn, so glad you liked it!

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