I'm always looking for interesting and delicious ways to grill chicken breasts. Boneless skinless chicken breasts
can quickly become dry as the Sahara desert if you aren't careful with grill heat and cooking times. Marinades always help. This is one marinade that I made up and it turns out to be a real keeper !
can quickly become dry as the Sahara desert if you aren't careful with grill heat and cooking times. Marinades always help. This is one marinade that I made up and it turns out to be a real keeper !I had bought some of those BIG boneless skinless chicken breast halves. They were quite thick so I decided to slice them in half lengthwise so that they would be an even thickness and cook evenly on the grill.
"Tandoori" Marinade
I used a stick blender but you can use a regular blender if you don't have a stick.
5 large garlic cloves
1 Tablespoon smoked paprika
1 Tablespoon black pepper
1 Tablespoon salt
1 Tablespoon plus 1 teaspoon Tandoori Masala spice blend
1/2 cup EVOO.
Blend to make a smooth marinade. It will be thick but not a paste. In Indian cooking the Tandoori Masala is usually blended with yogurt for the marinade, but I chose the olive oil for a different take on it and for insuring moisture in the meat. You can use yogurt if you like instead of the olive oil.
Put the chicken breast halves and marinade in a gallon zip lock bag and massage well. Let it sit in the refrigerator for about 3 hours and then out on the counter to warm up to room temperature.
I have a gas grill with those ceramic briquettes. I know there are big arguments about gas versus charcoal, but I like mine, so there.
Heat the grill on high for 30 minutes. You want your grill screaming hot. Make sure you brush the grates and clean them well, oil the grates and put the chicken on. Turn the heat to low, lower the lid, and let them cook on one side for 4 minutes. Turn them over and let them cook on the other side for 4-5 minutes.
Don’t overcook or the breasts will dry out. Put the breasts on a platter, cover with foil and let them rest for a few minutes. Pour any juices over the chicken when you serve it.
They are REALLY tasty. The smoked paprika enhances the smoky flavor and gives it the barest hint of 'heat' and the Tandoori Masala is just right...not too strong.
Put the chicken breast halves and marinade in a gallon zip lock bag and massage well. Let it sit in the refrigerator for about 3 hours and then out on the counter to warm up to room temperature.
I have a gas grill with those ceramic briquettes. I know there are big arguments about gas versus charcoal, but I like mine, so there.
Heat the grill on high for 30 minutes. You want your grill screaming hot. Make sure you brush the grates and clean them well, oil the grates and put the chicken on. Turn the heat to low, lower the lid, and let them cook on one side for 4 minutes. Turn them over and let them cook on the other side for 4-5 minutes.
Don’t overcook or the breasts will dry out. Put the breasts on a platter, cover with foil and let them rest for a few minutes. Pour any juices over the chicken when you serve it.
They are REALLY tasty. The smoked paprika enhances the smoky flavor and gives it the barest hint of 'heat' and the Tandoori Masala is just right...not too strong.