Sunday, January 2, 2011

Grilled Chicken Medley!

Do you cut out tear recipes from magazines or newspapers or bookmark them to save with the understanding that you will prepare a particular food, soon?  I do.  Cooking is never dull, because there are many more foods to taste!  About two months ago in a pile of papers I found a recipe for "Peruvian Grilled Chicken".  Surely it could not be true that I had saved it in 2007!  Well, there it was in newsprint from our Springfield Republican - "(Recipe from the Sept. 2007 issue of Gourmet magazine)."  Whoa!

It was a November day and cold.  Grilled Chicken sounded mighty good to me.  I used the original marinade and boneless skinless chicken breast halves rather than a whole cut up chicken.  My George Foreman Grill works wonders quickly.  That little grill is one handy little aide!  This savory grilled chicken was cut into pieces and  added to a large salad for dinner.  How's that for forgetting the cold weather outdoors?  We enjoyed this dinner so much that yesterday, New Year's Day, Grilled Chicken Medley was served for dinner.  Yummy!

Grilled Chicken Medley
- adapted from Gourmet Magazine "Peruvian grilled chicken" Sept. 2007 issue printed in the Springfield Republican

In a Ziploc Gallon Freezer Bag combine & mix the following well:

1 teaspoon Garlic Powder
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper
1 Tablespoon Olive Oil (for sauteing & baking)
1/3 Cup Soy Sauce 
3 Tablespoons Lime Juice

*    *    *    *
3 Boneless Skinless Chicken Breast halves

  1. After preparing marinade, add 3 boneless skinless Chicken Breast halves to the Ziploc Gallon Freezer Bag.
  2. Place closed Ziploc Bag in/on a dish and refrigerate for 4 - 8 hours.
  3. Heat grill.
  4. Remove chicken from bag to drain.  Do not save marinade. Then, grill each half chicken breast.  (Using my George Foreman Grill, each thick chicken breast required 7 minutes.)  **Grilling time depends on size/thickness of chicken.
  5. After grilling, cool chicken 5 minutes and cut into slices or pieces.
  6. Serve over a bed of Spinach with Cucumber slices and Cherry Tomatoes.  The cooked Ziti with Parsley were in my fridge, so I added them in.  :)  Top with shredded cheese or Feta Cheese. 
  7. If desired, add a little salad dressing.
I grilled three pieces and used 1 piece per salad.  Another quick, tasty meal with many veggies awaits with the 1 leftover Grilled Chicken piece.

Why did I wait so long to try this recipe?  It's absolutely delicious! 



ann said...

Beautiful picture. This looks really delicious!

Carol said...

Looks delicious! I love the flavors it's marinated with! YUM!

JG said...

ann- Thanks! Every bite was so good.

Dishesdone- The marinade ingredients blended so well together and it had a great tang!

Mary Bergfeld said...

What a nice photo. The chicken sounds really good. I hope you have a wonderful day. Blessings...Mary

JG said...

Mary- This marinade gives the chicken so much flavor! It's also easy to prepare.

Rita said...

I love this recipe; my resolution to make meals more healthy fits the bill; thank you.
I'm keeping this one.

JG said...

Rita- :) Chicken with lots of flavor + salad = Enjoy!