On 9/27/2015 2:27 PM, Cindy Hamilton wrote:
> On Sunday, September 27, 2015 at 1:44:58 PM UTC-4, BigC300 wrote:
>> It seems like the grocers are selling lots of boneless skinless
>> chicken breasts. What's the most preferred method of cooking this
>> piece of chicken?
>>
>> William
>
> I prefer them grilled. (I prefer almost every meat grilled.)
>
> Generally, I butterfly them so they're pretty uniform thickness,
> which helps me to not overcook the thin areas while waiting for the
> thick parts to get done.
>

Chicken breasts will mainly taste like whatever you season them with.
I like to marinate them in a combination of lemon, lime, and orange
juice with lots of crushed garlic, some black pepper, and some honey,
which helps them brown nicely. Grill them fast, serve over rice
w/vegetables with citrus sauce on the side (more of the marinade, with
additional honey to taste and cornstarch to thicken, cooked till it
thickens).

Another quick and simple grilled approached is Greek style - season
breasts with salt, pepper, garlic and oregano. Grill quickly over high
heat, plate them then squeeze some fresh lemon juice over them. Or
just salt and pepper, then grill pineapple slices along with the
chicken, serve the meat on a bed of rice with the grilled pineapple
slices atop the chicken breast.

And of course they can be grilled and glazed with just about anything
you can imagine. I like a combination of minced onion and tart
cranberry sauce, or apricot jam with a bit of crushed garlic and a
dash of soy sauce.