Friday, February 10, 2012

Grilled Chicken Breasts w/dipping sauce and Roasted Veggies

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Normally Will does the grilling in our family but he was busy, I was hungry and the 4 chicken breasts were begging to be cooked!  So-ooo this is what I did. . .
Note, while chicken breasts are beginning to cook on grill, begin preparing your Roasted Veggies and Dipping Sauce(see recipes below).

Directions and Ingredients:  Ingredients in bold type.
Serves:  4
Place small handful of mesquite chips in foil , wrap and prick with holes.  Set foil pouch under the grating, preheat grill on HIGH for 10 minutes or until the chips begin to smoke.

    Grapefruit/Lemon Pepper Marinated Chicken Breasts

While gas grill is preheating:  
  1. Marinate chicken breasts with the juice of half a grapefruit, 3 tablespoons light olive oil, (swish around to help chicken absorb marinade.)  Season well with Lemon Pepper and Kosher or Sea Salt.  
  2. When grill is smoking, set the three burner tubes on MEDIUM-OFF-MEDIUM (MOM).
  3. In small bowl or measuring cup, pour 1/3 cup light olive oil.  Oil grill grating with light olive oil, (I used a silicon basting brush).
  4. Place chicken breasts in center of grill, bone side down; grill for 20 minutes.
  5. Baste skin-side with light olive oil, turn to grill skin-side for 10 minutes.  
  6. With bone-side now facing up, lightly baste with olive oil; drizzle with 1 teaspoon honey.  Baste again with olive oil before turning.  
  7. Set burners to LOW-OFF-LOW for final 10 minutes of grilling. 
  8. Baste skin-side lightly with olive oil, drizzle with 1 teaspoon honey.
Step 6. Bone-side of Chicken Breast after first 20 minutes of grilling.
Basted lightly with light olive oil and drizzled with honey.

Lemon Peppered Rosemary Potatoes with Roasted Veggies

Preheat oven to 375 degrees F.
  • Scrub 4 medium potatoes; split length-wise.
  • Place potatoes in shallow baking pan; drizzle with Extra Virgin Olive Oil turning to evenly coat entire potato.  Season well with Lemon Pepper on both sides and sprinkle with 1 tablespoon, freshly chopped Rosemary.
  • To shallow baking pan add:  1/2 onion cut into 1/2-inch wedges.                      1/2 cup mini sweet red peppers or 1/2 large red pepper cut into 1/4-inch wedges.  Drizzle with Extra Virgin Olive Oil, turning to coat well, Salt and Pepper onion and sweet peppers.
  • Roast for 15 minutes.
  • Turn Veggies over, roast for additional 10-15 minutes, until tender and lightly browned.
DIPPING SAUCE for Grilled Chicken Breasts
1/2 cup honey
2 1/2 tablespoons Tabasco Brand Chipotle Sauce
1 1/2 tablespoons soy sauce
Whisk to blend.  Serve in individual dipping dishes.
Grilled Chicken Breast w/Dipping Sauce & Roasted Veggies

These recipes are my improvisations.  Will and I both found them to be surprisingly good, and we know you will too!  There's always something new, or tried and true, being cooked up . . . Over at Julie's!

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