50 (6-ounces) each skinless boneless chicken breasts
seasonings or salt and pepper to taste (see Notes)
Servings: 50
Grill chicken breasts on well-oiled grill preheated to 350°F, for 3-5 minutes, or until internal temperature is 165°F.
VARIATIONS:
Blackened Chicken. Rub chicken with Cajun Seasoning before grilling.
Chicken Breast Dijon. In baker's bowl mix 2 2/3 cups honey, 2 cups Dijon mustard, 1 1/2 cups fresh or reconstituted frozen lemon juice, 1 1/2 tsp dried tarragon leaves, and 3/4 cup Worcestershire sauce. Brush glaze over chicken breasts during last few minutes of grilling.
Chicken Breast with Grilled Tomato Sauce. Sauté 2 Tbsp minced garlic in 1 1/2 cups vegetable oil until fragrant but not browned. Add 5 lb 12 oz firm tomatoes, diced, and 1 1/2 Tbsp granulated sugar. Sauté 2 minutes until heated. Add 1/3 cup red wine vinegar, 1 1/2 Tbsp salt, 2 Tbsp cracked black pepper, and 1/2 cup snipped fresh parsley. Toss lightly. Ladle 2 oz sauce over cooked chicken breast.
Curried Chicken Breast. In baker's bowl blend 1 qt vegetable oil, 2 2/3 cups fresh or reconstituted frozen lemon juice, 6 oz curry powder, 3 oz minced garlic, 1/2 tsp cayenne, and 1/2 tsp ground cumin. Place chicken breasts in marinade and turn so all surfaces are covered. Cover and refrigerate for several hours or overnight. Drain. Grill as for Grilled Chicken Breast.
Herb-Marinated Chicken Breast. In baker's bowl, mix 2 1/2 cups red wine vinegar, 2 tsp dried rosemary leaves, 1/4 tsp ground thyme, 3 Tbsp minced garlic, 2 Tbsp salt, and 1 qt vegetable oil. Place chicken breasts in marinade and turn so all surfaces are covered. Cover and refrigerate for several hours or overnight. Drain. Grill as for Grilled Chicken Breast.
Sesame Mustard Chicken. Prepare sauce by combining in steam-jacketed kettle or saucepan 1 1/2 qt water, 2 3/4 cups cider vinegar, 1/4 cup cooking sherry, 1 lb 4 oz granulated sugar, 3/4 cup soy sauce, 2 oz dry mustard, 1 tsp turmeric, 1 oz toasted sesame seeds, 2 oz cornstarch, and 5 tsp sesame oil. Heat to boiling, stirring constantly, until thickened. Ladle 2 oz sauce over cooked chicken breast.
Tarragon Chicken. Follow recipe for Lime Tarragon Turkey Steaks. Substitute chicken breasts for turkey. Grill as for Grilled Chicken Breast.
seasonings or salt and pepper to taste (see Notes)
Servings: 50
Grill chicken breasts on well-oiled grill preheated to 350°F, for 3-5 minutes, or until internal temperature is 165°F.
VARIATIONS:
Blackened Chicken. Rub chicken with Cajun Seasoning before grilling.
Chicken Breast Dijon. In baker's bowl mix 2 2/3 cups honey, 2 cups Dijon mustard, 1 1/2 cups fresh or reconstituted frozen lemon juice, 1 1/2 tsp dried tarragon leaves, and 3/4 cup Worcestershire sauce. Brush glaze over chicken breasts during last few minutes of grilling.
Chicken Breast with Grilled Tomato Sauce. Sauté 2 Tbsp minced garlic in 1 1/2 cups vegetable oil until fragrant but not browned. Add 5 lb 12 oz firm tomatoes, diced, and 1 1/2 Tbsp granulated sugar. Sauté 2 minutes until heated. Add 1/3 cup red wine vinegar, 1 1/2 Tbsp salt, 2 Tbsp cracked black pepper, and 1/2 cup snipped fresh parsley. Toss lightly. Ladle 2 oz sauce over cooked chicken breast.
Curried Chicken Breast. In baker's bowl blend 1 qt vegetable oil, 2 2/3 cups fresh or reconstituted frozen lemon juice, 6 oz curry powder, 3 oz minced garlic, 1/2 tsp cayenne, and 1/2 tsp ground cumin. Place chicken breasts in marinade and turn so all surfaces are covered. Cover and refrigerate for several hours or overnight. Drain. Grill as for Grilled Chicken Breast.
Herb-Marinated Chicken Breast. In baker's bowl, mix 2 1/2 cups red wine vinegar, 2 tsp dried rosemary leaves, 1/4 tsp ground thyme, 3 Tbsp minced garlic, 2 Tbsp salt, and 1 qt vegetable oil. Place chicken breasts in marinade and turn so all surfaces are covered. Cover and refrigerate for several hours or overnight. Drain. Grill as for Grilled Chicken Breast.
Sesame Mustard Chicken. Prepare sauce by combining in steam-jacketed kettle or saucepan 1 1/2 qt water, 2 3/4 cups cider vinegar, 1/4 cup cooking sherry, 1 lb 4 oz granulated sugar, 3/4 cup soy sauce, 2 oz dry mustard, 1 tsp turmeric, 1 oz toasted sesame seeds, 2 oz cornstarch, and 5 tsp sesame oil. Heat to boiling, stirring constantly, until thickened. Ladle 2 oz sauce over cooked chicken breast.
Tarragon Chicken. Follow recipe for Lime Tarragon Turkey Steaks. Substitute chicken breasts for turkey. Grill as for Grilled Chicken Breast.
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