Wednesday, September 4, 2013

Marinated Grilled Chicken - Two Ways

Greek Marinated Grilled Chicken  |  Delicious as it Looks

I had intended to get this recipe done much earlier in the summer, but that did not happen. This summer has been the busiest in a long time. With a class reunion, a family reunion, and various other activities and get-togethers. I'm surprised I'm not completely exhausted. Oh wait, I am! Just as an example, here's the princess cake I made for my niece. It's a basic cake, nothing too fancy, but still a lot of work!


Chocolate Princess Birthday Cake  |  Delicious as it Looks

It took us a long time to actually get our grill out, up and running this summer, but I finally have a grilling recipe for you. Chicken breasts have a tendency to dry out on the grill (or with any cooking method, really), so marinating in oil helps keep them moist. Cutting slits in the top of each chicken breasts helps the marinade penetrate. I used my own oven roasted garlic oil for this chicken and it came out so moist and flavorful. Lemon juice and zest, plus some herbs, helps too. Mix it up by using the same basic method for my Cilantro-Lime Marinated Grilled Chicken (recipe below)! With IBS and fructose malabsorption, lemon, oils and herbs are great low-FODMAP ways to add flavor to your food.



Greek Marinated Grilled Chicken
Low-FODMAP, Gluten-Free, Dairy-Free
Serves 4
Greek Marinated Grilled Chicken  |  Delicious as it Looks

Ingredients

Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon (about 1 teaspoon)
½ cup Oven Roasted Garlic Oil or extra virgin olive oil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1 teaspoon ground black pepper
1 lb. boneless, skinless chicken breasts, pounded to an even thickness

Directions

  1. In a small bowl, combine the lemon juice, lemon zest, garlic or olive oil, oregano, salt and pepper.
  2. Cut three slits across the top of each chicken breast being careful to not cut all the way through. Place chicken breasts in a large plastic storage bag. Pour marinade over chicken and mix around. Squeeze air out of bag and seal. Refrigerate overnight, or for at least 4 hours.
  3. Lightly oil grill and heat to medium-high heat (about 350 to 400 degrees F). Grill chicken breasts until golden brown, about 3 minutes a side or until no longer pink in the middle. Serve.





Cilantro-Lime Marinated Grilled Chicken
Low-FODMAP, Gluten-Free, Dairy-Free
Serves 4

Ingredients

Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime (about 1 teaspoon)
½ cup Oven Roasted Garlic Oil or extra virgin olive oil
¼ cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon ground black pepper
1 lb. boneless, skinless chicken breasts, pounded to an even thickness

Directions

  1. In a small bowl, combine the lime juice, lime zest, garlic or olive oil, cilantro, salt and pepper.
  2. Cut three slits across the top of each chicken breast being careful to not cut all the way through. Place chicken breasts in a large plastic storage bag. Pour marinade over chicken and mix around. Squeeze air out of bag and seal. Refrigerate overnight, or for at least 4 hours.
  3. Lightly oil grill and heat to medium-high heat (about 350 to 400 degrees F). Grill chicken breasts until golden brown, about 3 minutes a side or until no longer pink in the middle. Serve.


1 comment:

  1. The lime cilantro chicken is so fantastic! Even my 12 year old son eats an entire chicken breast done this way. And that RARELY happens (although, I bake it instead of grill)! Thank you again Dianne for making this journey easier!

    ReplyDelete