30 minute Grilled Chicken Sandwiches

An easy grilling that will leave them raving. Good for a weekend company lunch or a weeknight. Very moist and tasty.

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Simple Grilled BBQ Skinless Boneless Chicken Breast

Great taste, moist and tender and not much work. Although I love skin on the split chicken breast, it is not diet friendly due to fat. This year has been entirely split chicken breast. I really don't know why... I have always used skinless boneless breasts (SBCB) in the past. I wanted a barbeque on the gas grill.

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Quick Garlic Grilled Skinless Boneless Chicken Breasts With Some Bite

Sometime you don't want to brine or fuss. You just want to cook. I don't seem to have any time anymore. So it is quick weeknight type recipes for me for a while.

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Bacon Coated Chicken Kabobs

Bacon Coated Chicken Kabobs with Alabama White BBQ Sauce

The good: extremely moist and very tasty. The bad: I thought I would get more bacon taste. It's little too fussy for my routine use. And lastly, adding bacon fat just rubs the doctor in my wrong.

Sometime a recipe comes along just when you need it. I had two huge chicken breasts that need to go and bacon. I stopped my paper copy of CI  but still have my online subscription. And suddenly it was there. The results excellent but I little too much fuss for me. 

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Cracked Pepper Garlic Grill Skinless Boneless Chicken Breast

For a real pepper and garlic lover... my wife.


I knew what I wanted but really couldn't find it. I have several lemon chicken breast recipes posted already including one of our all time favorites. I want pepper, pepper and more pepper with a some garlic and no lemon. I couldn't find it but got some ideas from reading a lot of recipes. I would use nonfat yogurt for the base. I would add some extra chicken flavor with some chicken base. And last and most important, lots of cracked pepper with some garlic.

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Honey Paprika Grill Skinless Boneless Chicken Breast

Sweet and spicy with a quick wet rub that makes this a weeknight recipe with some zip. Serve straight up or serve with your favorite sauce (like my Memphis BBQ Sauce).

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Blackened Grilled Skinless Boneless Chicken Breasts

A classic blackened taste in a simple and quick recipe for two.


I have a "possible posts" folder in my bookmarks for recipes that I stumble across and want to consider doing later. It has grown and now has over 100 links. About half are recipes or variations of recipes I have done. Some I'm no longer interested in. This morning I started to weed. The second recipe was this one and has probably been there for 6 months.

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Healthy Quick Lemon Garlic Marinade Grilled Chicken

While I love my usual lemon-garlic chicken but the 6 tablespoons of butter is not your basic healthy recipe. So some substitutions and changes and we have a much heart heather and I'm sure lower caloric recipe.

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Italian Grilled Skinless Boneless Chicken Breasts

A nice Italian flair that was very moist and a nice change of pace from the usual BBQ on the grill.
I wanted Italian on the grill. I was going to fuss with cheese and tomato but really got lazy.

So I went Googling again and all I could find was multiple recipes with two ingredients... the chicken and a bottle of Italian dressing. I'm lazy but not that lazy. A few had dry Italian seasoning. So I substituted for that and went with it.

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Simply Martha - Buttermilk Grilled Skinless Boneless Chicken Breast

 

A very simple Martha Stewart inspired buttermilk brined breast. Very good taste and not spicy if that is what you're looking for.


I have done buttermilk brined (or marinaded?) chicken before and it seems to always be something special but always for oven or fried. When Chris over at Nibble Me This did a grilled buttermilk chicken it looked really great but today (and maybe today only) I just didn't want spicy. Use call me demographically impaired today.

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Quick Garlic Lemon Marinaded Grilled Skinless Boneless Chicken Breast

Yep, it tastes as good as it sounds. Quick and easy. A marinade of butter, lemon, garlic and spices. Cooked over direct heat for speed and a little bit of "crunchy".

This was our standard grilled chicken when the kids were young. The components are always in the house so not much thinking ahead.

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Southwest Chicken Breast with Cumin Mayo

I'm a thief, kind of at least. I have been eating pork all week ( see my pulled pork post) and had a couple of turkey size chicken breast thawed out but what to do with them? There was a Southwest pork tenderloin recipe on Nibble Me This I have been wanting to try but I had chicken not pork. Oh well, is it really that big of a leap?  I did it anyways. Very quick to do if you don't count the one hour for brining that you don't have to do. Excellent results. I'm sure it's wonderful with a pork tenderloin.

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Grilled Skinless Boneless Chicken Breast - Quick Marinade #1

Quick, easy and very tasty. A marinaded chicken breast that can be the main course for dinner or the perfect topping for a lunch salad. We all know that skinless boneless chicken breast can be tasteless and have a hockey puck quality if not done correctly. This marinade has soy sauce, brown sugar, olive oil, lemon juice, garlic and a little salt.


This could easily be a weeknight recipe but I ended up marinading today for 90 minutes because I got busy. You can do this for 20-30 minutes if you want. Just enough time to heat, clean and oil the grill. If you brine first (not a bad idea ever with grilled skinless chicken), do not add the salt.


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Garlic Grilled Skinless Boneless Chicken Breast

Garlic to the max in a moist grilled chicken breast.


It seems that most people have a problem with skinless boneless (slbl) chicken breast. They turn them into hockey pucks. Well in Michigan we know hockey pucks but we also know chicken breast.

I started with a simple brine of 2 cups water, 2 tablespoons table salt and 1 tablespoon sugar. I only did 30 minutes and two breasts combined gained 25 grams in weight. Not a lot but enough.

Rating 8.5 Quick easy and good.

Notes: you can do this without the brine but if your are not real careful, you will be eating garlic pucks.

Tools: Clean grill and 1 gallon zip lock bag.

Ingredients:

2 cups cool water
2 T table salt
1 T sugar
2 Skinless boneless chicken breast trimmed
Olive oil- not extra virgin
pepper
garlic-see instructions

Instructions:

1) Combine water, salt and sugar in 1 gallon zip lock bag. Mix well and place in salad bowl. Add chicken breast and refrigerate for 30 minutes minimum. Up to 2 hours if possible.

2) Preheat grill on high for at least 15 minutes. Brush grates clean and oil.

3) Pat dry breast with paper towels. Add pepper to taste on both sides and rub in. Do not add salt. Brush both sides with olive oil.

4) Place breast over high heat for 5 minutes per side.
5) While #4 mix 2 T olive oil with minced or crushed garlic. I used pre-minced due to my laziness ( 2 T) or you can crush or mice your own about 4-6 cloves.

6) After the 5 minutes per side, turn down heat to low on one side and move breast to that side with rounded side down.
7) Coat with garlic/oil mixture, cook for 2 minutes, flip and coat rounded side heavy with the garlic/oil mixture.
8) Cook until internal temp is 165 on thickest part of the breast. About 2-4 minutes.

9) Remove an let rest for 5 minutes before serving.

Notes: Regular, non virgin olive oil has a lot better heat tolerance. You will loose some garlic on the grill grates so put on plenty.

Garlic Grilled Skinless Boneless Chicken Breast

by DrDan at 101 Cooking For Two April-4-2011

Garlic to the max in a moist grilled chicken breast. It seems that most people have a problem with skinless boneless (slbl) chicken breast. They turn them into hockey pucks. Well in Michigan we know hockey pucks but we also know chicken breast. I started with a simple brine of 2 cups water, 2 tablespoons table salt and 1 tablespoon sugar. I only did 30 minutes and two breasts combined gained 25 grams in weight. Not a lot but enough.

Ingredients

• 2 Skinless boneless chicken breast trimmed
• Brine
• 2 cups cool water
• 2 T table salt
• 1 T sugar
• Rub
• 2 T Olive oil- not extra virgin
• pepper to taste
• 4 cloves garlic

Instructions

1) Combine water, salt and sugar in 1 gallon zip lock bag. Mix well and place in salad bowl. Add chicken breast and refrigerate for 30 minutes minimum. Up to 2 hours if possible.2) Preheat grill on high for at least 15 minutes. Brush grates clean and oil. 3) Pat dry breast with paper towels. Add pepper to taste on both sides and rub in. Do not add salt. Brush both sides with olive oil.4) Place breast over high heat for 5 minutes per side.5) While #4 mix 2 T olive oil with minced or crushed garlic. I used pre-minced due to my laziness ( 2 T) or you can crush or mice your own about 4-6 cloves.6) After the 5 minutes per side, turn down heat to low on one side and move breast to that side with rounded side down.7) Coat with garlic/oil mixture, cook for 2 minutes, flip and coat rounded side heavy with the garlic/oil mixture.8) Cook until internal temp is 165 on thickest part of the breast. About 2-4 minutes.

Details

Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Yield: 2

Updated

April 28, 2011