How to Grilled Boneless Chicken

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Grilling is one of the {easiest|simplest} and {flavorful|palatable} ways of {preparing|cooking} chicken. Boneless chicken is the preferred chicken part when grilling, especially the breasts which can be prepared within minutes. Here is a {delicious|appetizing} recipe for grilled chicken breasts {full of |filled|packed} spice and {wonderful|superb|great} flavors.

1 teaspoon olive oil
4 cloves garlic, minced
1/2 onion, grated
1/2 cup bourbon
1/4 cup cider vinegar
2 cups ketchup
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce from canned chipotle peppers
1/4 cup brown sugar
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons grill seasoning, or to taste
4 thick slices red onion
1 teaspoon olive oil

1.{Trim|remove} {excess|extra} fat and skin from chicken.
2.{Wash|clean} chicken parts and pat dry with paper towels
3.Heat one teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir for {approximately|about} until the onion softens and turns {translucent|clear-like}. {Pour in|add} the bourbon, and {simmer|boil} for 10 minutes.
4.{Pour|add|put in} the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Once the mixture begins to boil {reduce|minimise} heat to medium-low and {simmer|cook} 15 minutes. {Pour|place} sauce into a bowl, and {refrigerate|chill} until {mixture|sauce} cools.
5.{Season|flavor} chicken breasts with grill seasoning, and {place|put} into a {shallow|low} glass dish. {Remove|take away} one cup of the cooled sauce and {refrigerate|chill}. Pour the remaining portion over the chicken breasts, coating both sides. Cover the chicken and {refrigerate|chill|cool} for 2 hours.
6.{Preheat|prepare} an {outdoor|outside} grill for medium-high heat.
7.{Drain|remove} marinade from the chicken and {discard|throw away}. {Coat|cover} both sides of the chicken breast in olive oil.
8.Cook chicken on preheated grill, {basting|coating} with {reserved|remaining} sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. {Meanwhile|in the interim}, {brush|bast} onion slices with 1 teaspoon olive oil. {Secure|lock} the rings with toothpicks to keep them from {falling apart|crumbling}. Grill over indirect heat until soft, about 15 minutes.
9.To {reduce|minimise} flare-ups move chicken pieces to an unused part of the grill every time you turn them.
10.To serve, place chicken onto serving plates and top with a slice grilled onion and your {favorite|preferred} side dish.

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