Easy and Healthy Seasoned Grilled Chicken Breasts

Easy and Healthy Seasoned Grilled Chicken Breasts

Marinated and seasoned grilled chicken breasts, so full of flavor, you won’t even notice they’re healthy! This marinade direction I’m sharing nowadays is that the direction I exploit to infuse and season the chicken breasts I grill weekly for meal preparation. As a result of when operating 10-plus hour work days, UN agency needs to return home and create dinner? I’ve even enclosed many dish concepts to travel with these grilled chicken breasts too so you are covered for dinner for the whole week!

If you recognize ME then you recognize that I eat grilled chicken salads for dinner. And that I ne’er get uninterested in it. And that I HATE sauce (it’s a texture factor for me), thus my dish consists of a mixture of butter lettuces and romaine lettuce, some croutons and a grilled misshapen. With however flavor us this chicken is, you don’t even want sauce anyways!

I sometimes grill up a batch of this chicken the night before I’m going back to figure, thus after I get off of labor I will simply get through, knock out my unit chores (get the mail, water the plants, feed the dogs, etc), do a fast exercise then nosh on some dinner. And currently that we tend to area unit transitioning to 12-1/2 hour shifts at work return Gregorian calendar month, meal preparation are even a lot of important!

I don’t have a smoker or fancy BBQ. Just plain oil’ gas grill… Thus i used to be excited to receive Smoking-O’s rings, that area unit designed to feature that smoke and charcoal flavor to food roast on a gas grill! You don’t have to be compelled to pre-soak the Smoking-O’s either such as you do with wood chips…you simply heat your grill up, place a smoke ring on the grill straight from the package, let the ring lightweight and smoke, then you’re in business! Instant flavor supplemental to your food! And then easy…because if I will bang, you’ll be able to do it! Click here to envision Smoking-O’s out and to look at the video on however the merchandise works!

 

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INGREDIENTS

2 pounds boneless skinless chicken breasts, trimmed of excess fat (about 6 breasts)
1 packet McCormick’s Grill Mates Mesquite Marinade
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup Sweet Mesquite Seasoning
1 tablespoon bacon salt
1 tablespoon garlic pepper
1 tablespoon Lawry’s Seasoning Blend

INSTRUCTIONS

1. In a bowl add the Sweet Mesquite Seasoning, bacon salt, garlic pepper and Lawry’s Seasoning Blend.

2. In a large ziplock bag, add the entire packet of mesquite marinade and the water. Close the ziplock bag and use your hands to work the marinade and water together so they are incorporated.

3. Add one chicken breast into the ziplock bag and sprinkle with a tablespoon of the spice mixture and sprinkle with a 1/2 tablespoon of Worcestershire sauce. Close the ziplock bag and use your hands (on the outside of the bag) to work the chicken breast into the marinade. Continue to add the chicken breasts into the ziplock bag, one breast at a time, sprinkling each breast with the seasoning mixture and Worcestershire sauce. Continue this layering method until all the chicken breasts have been added into the ziplock bag.

4. If you need more liquid, add a little more Worcestershire sauce or water to the marinade. If you want more seasoning in your marinade, add additional amount of desired seasonings. Close the ziplock bag and use your hands to work the chicken into the marinade. Set aside.

5. Make sure your gas grill is clean before turning it on high heat to preheat the grill. After the grill has heated up, place one Smokin-O’s smoke ring on a hot spot on the grill and close the lid. Allow smoke ring to light and smoke (approximately 7-minutes).

6.Once smoke ring is smoking, use tongs to place the chicken directly on the grill. Reduce the heat to medium-high and close the lid. In 7-8 minutes, use the tongs to flip the chicken over. Close the lid and let the chicken cook.

7. Allow chicken to cook for an additional 8-10 minutes. Check chicken and flip again, if needed, or let the chicken cook for a few additional minutes on the second side. Cook chicken until it is completely cooked through, approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165-degrees. Cook time will vary on how thin or thick your breasts are.

8. Once chicken is fully cooked, use clean tongs to remove the chicken from the grill, and place chicken breasts on a plate or in a reusable container (if you are meal prepping). Cover the container and let the chicken rest for several minutes before slicing to eat.

9.Turn off the grill and close the lid. Let the Smokin-O’s ring sit on the grill until it completely burns out.

10. Serve chicken with desired side dishes or on top of a salad.

 

Easy and Healthy Seasoned Grilled Chicken Breasts
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Easy and Healthy Seasoned Grilled Chicken Breasts
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Asian Garlic Fried Chicken

Asian Garlic Fried Chicken

garlic fried chickenHave you ever tried an Asian style fried chicken?  It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.

But whatever you call it the taste is very similar and the recipes are pretty much the same.  And of course it’s delicious!  It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside.  In short it’s perfect!

Serve it hot over a bed of hot steamed rice or a stack of noodles.   A crisp fresh salad of greens makes a great addition.  Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.

For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge.  Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.

My family loves this delicious chicken dish I’m sure yours will too!

garlic fried chicken
Asian Garlic Fried Chicken
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garlic fried chicken
Asian Garlic Fried Chicken
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Ingredients
Garlic Sauce/Marinade
Fried Chicken
Servings:
Instructions
Sauce/Marinade
  1. Combine sauce/marinade ingredients in a sauce pan remember to reserve 1/2 of the green onions and sesame seeds.
  2. Bring mixture to a boil then reduce heat.
  3. Simmer until sugar is dissolved and sauce thickens slightly, about 15-20 minutes.
  4. Remove from heat and set aside to cool.
Chicken
  1. Marinate cubed chicken in about 1/4 of the cooled marinade/sauce overnight in the fridge.
  2. When ready to cook combine flour, corn starch, salt & pepper.
  3. Shake excess marinade off chicken cubes and dredge in flour mixture.
  4. Deep Fry and drain on paper towel.
  5. Place fried chicken in a bowl and toss in the remaining sauce.
  6. Garnish with remaining chopped green onion and sesame seeds and serve.
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Best Ever Barbecued Chicken – Homemade BBQ Sauce

Best Ever Barbecued Chicken – Homemade BBQ Sauce

Barbecued chicken

The 4th. of July is surely a day for barbecuing.  So what are you grilling on Independence Day?  Tired of the same old same old?  Why not grill some finger licking good Barbecued Chicken?

Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues.  Was it the sauce?  Or is there a marinade?  Well, after much searching I found out it takes both!  Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue.  Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!

So really there are 3 steps to making the Best Ever Barbecued Chicken:

  1. Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken.  Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered.  I use boneless chicken thighs but you can use any part or parts you like.  The rub works better on skinless parts so I’d advise you to remove the skin.  Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours.  If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
  2. Grill the marinated chicken perfectly.  Click here for grilling tips.
  3. Baste chicken with my yummy homemade Barbecue Sauce – baste the last 2 minutes for grilling and after the chicken is cooked – you can also serve barbecue sauce on the side for dipping.

So here’s my super yummy Homemade Barbecue Sauce.  The recipe makes about 2 quarts.  I keep the sauce in quart sized mason jars in the fridge.  It keeps for about 3 months.

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Ingredients:

4 Cups Ketchup

1 Cup Blackstrap Molasses

1 Cup Dark Brown Sugar – Packed

1/2 Cup Seedless Blackberry Preserves

2/3 Cup Apple Cider Vinegar

2 Tbl.  Basic BBQ Chicken Rub  (click here from my recipes)

Directions:

Place all ingredients in a saucepan and whisk together until preserves are no longer lumpy.

Simmer 10 – 15 minutes.

Remove from heat and use or transfer to jars for storing.

Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Ingredients
Servings:
Instructions
  1. Combine all ingredients in a sauce pan and whisk together until preserves are no longer lumpy
  2. Simmer for 10 - 15 minutes
  3. Remove from heat and use or transfer to jars for storing.
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Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice is one of my favorite comfort foods.  It’s one of the simple dishes my Filipino grandmothers made when I was growing up, but Filipinos call it Sotanghon.

Living in Hawaii it’s a dish one can easily find on the menu of local restaurants and is a staple at Hawaiian Luaus.  That’s probably why it never occurred to me to make it at home.  So much easier to order it at Zippy’s or some other local eatery.  Besides I didn’t have a recipe for Chicken Long Rice and never actually thought to go look for one.

Well that recently changed after I attended an Alumni Luau at my Alma Mater.  Of course Chicken Long Rice was served, and like my classmates I wasn’t too impressed with it. The version served was pretty bland and tasteless.  That’s when I mentioned that it was one of my favorite dishes but alas didn’t know how to make it.

So the discussions began and for the next couple of days during our class reunion a couple of classmates shared their recipes and tips.  A week or so later I finally made some, tweaked the way I like it of course!

Now before I share my version I should explain what it is. In a nutshell Chicken Long Rice is Hawaii’s version of chicken noodle soup.  But I suspect it’s a dish adapted from the Asian immigrants who came to the islands to work in plantations in the 1800’s.

I’m pretty sure just about every culture on earth has its own version of chicken noodle soup and Asia is no different.  In fact I think every Asian country has a chicken noodle soup version; Udon or Ramen in Japan; Phð Gà in Vietnam; and Sotanghon in the Philippines just to name a few.

Where ever it originated Chicken Long Rice is simple chicken stock with clear bean thread noodles aka glass or cellophane noodles, seasoned with fresh ginger and topped with chopped green onions. I like it soupy and eat it with steamed white rice mixed in.  So here’s my version of Chicken Long Rice, it tastes almost the same as the Sontaghon my grandmas used to make!

*Bean Thread noodles can be found at any Asian Market and sometimes in the Ethnic Food section of your local grocery store.  Or you can order it from Amazon.

*I prefer to use Aloha Brand Soy Sauce as it’s milder than most brands available on the US Market (like Kikkoman and La Choy), but it’s not easily found unless you are in Hawaii or order it from Amazon.  If you can’t find Aloha Brand Soy Sauce an alternative brand is Silver Swan Soy Sauce.  It  too has a milder taste and it can be found in most Asian Markets anywhere.  But you can use any brand or your favorite brand of soy sauce.

*Use fresh ginger.  Fresh ginger root can be found at most Asian Markets.  Ginger can be frozen in a sealed ziplock bag for a long time.  Just break of pieces as you need them. You can adjust the amount of ginger root in this recipe to suit your taste.  I love the strong ginger taste and usually add a bit more to my broth.

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Chicken Long Rice

Ingredients:

4 Bone in chicken thighs. Be sure the skin is on too!

Water

1 Tbs. fresh ginger, sliced into small slivers

4 cups chicken broth

2 packages clear bean thread noodles

Salt to taste

Soy Sauce to taste

1-2 stalks green onions, chopped

Directions:

Place thighs in large pot and add enough water to almost cover chicken.

Add chicken broth and ginger.  Make sure liquids fully cover the chicken.

Bring to a boil, then reduce heat to simmer.

Cook for about 45-60 minutes or until chicken starts to fall off the bone.

Debone Chicken, remove skin,  and return to pot.

Stir in salt and soy sauce to taste.

Add noodles and cook until noodles are soft.

Garnish with green onions and serve with or without steamed rice.


chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
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chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
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Ingredients
Servings:
Instructions
  1. Place thighs in large pot and add enough water to almost cover chicken.
  2. Add chicken broth and ginger.  Make sure liquids fully cover the chicken.
  3. Bring to a boil, then reduce heat to simmer.
  4. Cook for about 45-60 minutes or until chicken starts to fall off the bone.
  5. Debone Chicken, remove skin,  and return to pot.
  6. Stir in salt and soy sauce to taste.
  7. Add noodles and cook until noodles are soft.
  8. Top with chopped green onions.
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Easy Homemade Barbecue Sauce

Easy Homemade Barbecue Sauce

Summer officially begins in 4 days!  So get out that grill and get ready for some finger licking barbecue meats smothered in homemade Barbecue Sauce!

When it comes to barbecue sauce nothing beats homemade!  I know why bother when there are literally dozens of different bottles and jars of barbecue sauce out there; each one boasting that they’re the very best!  Not to mention there are so many different types of barbecue sauce on supermarket shelves you don’t know which one to buy.  I know I get confused and end up pretty much choosing one at random, or choosing the one that’s on sale, then getting home only to find out I really don’t like it.

Well making your own barbecue sauce takes the guess work out of it and you know you’ll the it!  But before I give you my recipe for homemade barbecue sauce let me ask you if you’ve got the rub.  Yup that extra yum comes from the meat rubs you use before you slather on the barbecue sauce!

So if you don’t have your own recipe for meat rubs or don’t have a favorite brand to use then check out my chicken rub and my beef rub.  They’re both delicious!  I always have a jar full of these spice combos to use year round.  Just click on the rub for the recipe and tips about using them.

Once you’ve rubbed your meat down and let it soak up all those spices you’re ready to grill!

Grill your meat until it’s almost done then brush on the barbecue sauce and grill just until it almost reaches your desired doneness.  Then remove meat from grill and place it in a covered pot to rest for 5 minutes before serving. Don’t forget to serve a bowl of barbecue sauce on the side for those folks who want to add more.

Now scroll down for my homemade barbecue sauce recipe.  Happy grilling!

 

Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
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Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a saucepan and cook over medium heat until everything is well combined and sugar has been absorbed
  2. Place in serving bowl or in jars for storing
  3. Store in the refrigerator. It will last about 2-3 months.
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Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
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Delicious Chicken Marsala
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Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
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