Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Barbecue Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Tuesday 19 August 2014

Barbecue Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Barbecue Chicken Breast Recipe Biography

Source:- Google.com.pk

This barbecue chicken breast recipe has become my family’s go to chicken recipe. I developed this recipe as an easy and delicious meal for those busy workdays when time is at a premium. And the leftovers (if there are any) are perfect the next day on a bun for a wonderful chicken. A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. "There's a real zip to this chicken. "I like to make large batches of the marinade and freeze it so it's on hand when we're in the mood to grill chicken."

The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do

One of the best barbequed chicken dishes has to be pulled chicken sandwiches. Some will argue that a grilled chicken breast is much more healthy for you than the When the barbecue crowd hit the competitions they cook chicken breast. This barbecue masterpieces are what you win with in the chicken category. This recipe choosing between delicious grilled chicken or cooked barbecue chicken breast recipe chicken isn't easy. But at least we're giving you choices.

Preparation Time :

This recipe has about a 15 min preparation time. And maximum it will take 1 hours for the finishing point and it will get ready in maximum 2 hours. Here are my tips on how to cook the barbecue chicken breast recipe and recipe is here to get you started .

Ingredients:

2 chicken breasts, skin left on

3 medium onions

3 garlic

1 inch ginger, peeled and sliced

1 lemon grass, sliced thinly

2 red chillies, chunked

1-2 T chopped tumeric leaf

1/2 tsp sugar

1 tsp salt or to taste

1 -2 T fish sauce

1 T tamarind pulp mixed with 1/4 cup water and juice and strained

1 cup thick coconut milk or cream

cooking oil

Method:

Grind onions, ginger, garlic, chillies and lemon grass in a small food processor until fine. Or pound in a pestle annd mortar.
Add the chopped tumeric leaf or any herb that you are using to the processed paste.
Use about 2-3 tablespoons of this raw paste to marinate the chicken, add a couple of splashes of fish sauce and maybe a tablespoon of oil to keep the chicken moist.
Rub the marinade over the chicken evenly. There is no need for salt as the fish sauce is salty.
Place the marinated chicken breasts in a plastic bag and marinate overnight or for a couple of hours.
Meanwhile heat 2-3 tablespoons of oil in a small pot and saute the raw paste for about a minute, stirring so that it won't stick too much.
Add coconut cream and tamarind juice. Add 1-2 tablespoons of the fish sauce and sugar. Stir and bring it to a simmer and simmer until the sauce reduces to a thickish paste.
Add salt to taste. Once done keep aside.
Preheat oven to 190 C. Prepare chicken breast smearing the cooked paste over the top of the breasts evenly (not too thickly).
Heat a thick bottomed pan and then pour in about 2 tablespoons of oil into it. When hot sear the chicken skin side down first.
When golden turn over to sear the other side. This takes probably about a minute on each side.
Then place the seared chicken breasts on the rack of a roasting pan.
Baste the chicken with more cooked paste on top, this time a little generously and roast in the oven for about 15-17 minutes.
For the last 2 or 3 minutes turn on the broiler and broil until the top of the chicken gets slightly charred on the top.
The chicken should be done when you press it and it doesn't give way. It's important not to over bake the chicken otherwise you will get dry chicken breasts which I so do not like. And you will not too.
Pour the juices collected at the bottom of the pan over the chicken. Then slice and serve with white rice like I always do.