You can select open-fire poultry in any form: clean meat or meat with skin. For baking, you can take whole pieces or cut the meat into plates. A convenient option would be to cut the poultry fillet into pieces and string it onto skewers in combination with vegetables, champignons or fruit parts. The dish turns out especially good if you manage to place it in the marinade for a while before grilling. Both spices and a combination of them with lemon juice, mustard, garlic, soy sauce, kefir, etc. are used as a sauce. Sunflowers add juiciness to the meat for chicken fillet (marinade recipes) - just a small amount is enough to give the dish an exquisite taste.
Chicken fillet: recipe for marinade with lemon and basil
This recipe is designed for a feast of 4 people. Simple ingredients, easy cooking method and excellent results. Compound:
- Boneless chicken meat – 8 pcs.
- Fresh lemon – 1 pc. Fresh basil leaf – 1 pc. Fresh garlic – 2 cloves.
- Olive oil - half a glass.
- Wine vinegar - a quarter glass.
- Seasonings in the form of salt and pepper.
Fresh lemon must be finely grated (zest only), cut in half and squeeze out the juice from both parts. Mix the zest and juice, add garlic (after passing it through a press) and vinegar. Wash the basil leaf, chop finely and mix with a pinch of salt and pepper, then add to the lemon juice. Pour olive oil here. For soaking, you will not need all the sauce; some of it must be poured into another container (about a quarter of a glass). Place the whole chicken in a larger volume of sauce and leave to marinate for half an hour in a cold place. When the time comes, remove the fillet and place it on a preheated grill, frying on one side until cooked. When it becomes necessary to turn it over, brush the other half with the remaining marinade and fry until done again. After the fire, the dish needs to cook for 5-7 minutes and you can enjoy your creation!
Recipe ingredients:
- 250 gr. peeled potatoes, cut into 1.5 cm cubes
- 2 tbsp. l. olive oil
- 1 large bunch kale, stems removed, leaves torn (about 10 cups)
- 3 cloves garlic, cut into thin slices
- Salt and freshly ground pepper
- 700 gr. skinless chicken breast fillet
- 4 tbsp. salad mixture
- 1/2 tbsp. cherry tomatoes, cut in half
- 1/3 tbsp. grated parmesan cheese
- 1 tbsp. l. freshly squeezed lemon juice
Chicken fillet: grill marinade with chili
A spicy, piquant and juicy dish is obtained if you use a suitable sauce with the addition of hot chili pepper before grilling. Its amount can be varied if the taste buds are not accustomed to eating too spicy ingredients. Or, on the contrary, add it when you want a richer dish. Compound:
- Chicken pulp - 4 pcs. Chili pepper pod - 1 pc.
- Fresh unpeeled garlic – 2 cloves.
- Fresh cilantro - a bunch. Brown sugar - 2 teaspoons. Turmeric - half a teaspoon.
- Olive oil – a few teaspoons.
- Fresh lemon - half.
Chop the garlic and herbs and combine them together, add spices, the juice of half a fresh lemon and chili (pepper must be seeded or left for spiciness, cut off the tail and finely chop).
Add the oily component to the spices, herbs and lemon and mix well. Wash the chicken, remove the veins if necessary and cut to any convenient size. Then place in the prepared sauce for 60 minutes. During this time, heat the fire temperature to maximum and fry the poultry meat. You will have to turn it over a couple of times to cook both sides until done. Before serving, garnish with a sprig of cilantro. It is generally accepted that marinade is used exclusively for meat. However, it is not. Vegetables soaked in sauce turn out much juicier and more interesting when grilled or over an open fire. In this video, learn a simple but delicious recipe for pickling vegetables.
Chicken fillet: quick marinade recipes
There are recipes for marinades that can be prepared quickly and for them to work, you do not need to keep the meat for a long time before frying.
- Mustard, sunflower or olive oil, honey.
- Seasonings (any) and sunflower oil.
- Olive, peanut oil with water and lemon juice.
- Oil, lemon juice, ground pepper (red, white, yellow) and soy sauce.
- Mayonnaise, pepper and salt.
- Soy sauce, oil, wine, spices.
Unusual recipe with tarragon
- Soy sauce - 4 tablespoons.
- Dry white wine – 4 tablespoons.
- Olive oil – 4 tablespoons.
- Dry tarragon - 1 teaspoon.
- Mustard powder – 1 teaspoon
- Freshly ground black pepper – 1 teaspoon.
- Salt – 1 teaspoon.
- Chicken loin – 4 pcs.
Combine all the components carefully and place the fillet in them for two hours. It is better to cut the poultry parts into two so that they marinate and fry faster. When the frying process takes place, coat the meat portions in the sauce and turn over. This process will add juiciness, sharpness and piquancy to the dish.
Little tricks for marinating
For the sauce, you can take any container that easily fits in the refrigerator, but preference when choosing containers should be given to plastic sealed containers with a tight lid. You can use a plastic bag with a zipper for small amounts of food, which should not be washed afterwards, but simply thrown away. Mixing the contents of such a package is also very easy, as is applying marinade from it to meat parts during frying with a brush. This device is easy to hang on a tree or fence if we are talking about an outdoor grill.
If the company is going to be small, for example, up to 4 people, there is a simple and easy-to-remember way to have a successful picnic: cook four pieces of meat per guest, stock up on four tablespoons of any liquid ingredients according to the recipe and add one teaspoon of your favorite spices to each of them. . You can never go wrong with this ratio, and remembering it is easy and convenient for all occasions! If you are afraid of drying out the chicken meat, then you need to take a slice of lemon and slices of bacon with you to the picnic, hold the meat in them before frying, and it will turn out juicy and tasty!
Like a merchant
Ingredients
Our ancestors did not have a particular variety of overseas spices, but they prepared a lot of what grows in many corners of vast Russia - hence the name “merchant style”.
- 1 kg breasts;
- 2 teaspoons salt;
- 2 tablespoons of dried onions;
- 2 tablespoons dried garlic;
- 0.5 red pepper;
- 2 teaspoons black pepper.
Preparation
We cut off the bones and excess parts from the breasts, creating pieces of equal thickness so that they fry evenly. Mix the spices and rub the pieces with them. Marinate for 20-30 minutes in the room.
How to cook chicken breasts on an electric grill? We set the grill to the desired mode or 220 degrees. When it's hot, add the chicken and close the lid. After 2 minutes of frying, reduce the temperature to 180 and fry for another 7 minutes. If you already have a program for chicken, we stick to it, without changing or subtracting anything.
Grilled chicken fillet - general cooking principles
Fillet for grilling can be used clean or with skin. It can be baked as a whole piece, cut into plates, or cooked in small pieces. Often shish kebab is made from grilled fillet, using the product alone or in combination with vegetables, mushrooms and even fruits.
Before placing the fillet on the grill, it must be marinated or simply rubbed with spices. Lemon juice, mustard, different types of pepper and garlic go great with chicken. Aromatic cumin, rosemary, and soy sauce are often used. And to give the white meat juiciness, the chicken is greased with a small amount of vegetable oil.
The cooking time for fillets largely depends on the unit used and can range from a few minutes to half an hour. But in any case, it is very important not to overcook the chicken, otherwise it will become tasteless and dry.
How to Grill Chicken
Before we talk about how to grill chicken, we need to figure out which parts of the chicken are best for cooking.
Chicken parts and their features
Breast: This is the part of the chicken, good for people who want to eat healthy food. White chicken meat is a blank canvas for flavoring. Be careful not to overcook it, the chicken breast can dry out quickly!
Tenderloin: Lean, white meat cut located just behind the breastbone. It can dry out quickly too, so be careful not to overcook it.
Wings: Due to their skin and higher fat content, wings are great for frying, as the skin holds the sauce well and they remain juicier. Wings are everyone's favorite food, especially because they can be eaten with your hands.
Thigh: Thigh is also a succulent meat. Because of their shape and skin, they hold sauce and seasoning well, so they are flavorful. Unlike breasts, you can cook them hotter, around 80°C is ideal for thighs.
For any of these options, you can either get them pre-packaged at the store, or you can buy and cut up your own chicken (which is much cheaper).
For all of the methods listed below (except the last), we recommend the following grill settings:
- You can use any grill, fuel source (gas, coal);
- With our GrillGrate, we offer direct heat to grill your chicken. No need for indirect heat or dual zone grilling! This is because GrillGrates help control flare-ups, so there's no risk of your chicken being directly over the flame and burning;
- Plus, GrillGrate evens out hot and cold spots on your grill, eliminating the need for “safe zones” and allowing you to make the most of every inch of space!
- We recommend using the grill at medium heat, between 230°C and 290°C on the grates.
Recipe 1: Grilled chicken fillet with rosemary (in a frying pan)
To prepare this chicken fillet you will need a grill pan. The dish can be classified as very fast; everything will take no more than 12 minutes. It does not require dressings or sauces, and the chicken does not lose its characteristic taste.
Ingredients
• 1 tsp. rosemary;
• a little olive oil;
Preparation
1. Take both fillets and rinse well under the tap. Then dry it. Now use a sharp knife to cut lengthwise. You should end up with four flat pieces.
2. Rub the chicken pieces with salt and pepper on all sides.
3. Heat the grill pan, do not add oil. But sprinkle the dried rosemary evenly. If you use fresh twigs, you can chop them.
4. Don’t wait for the rosemary to start frying, and immediately place the fillet pieces on top of it.
5. Fry the pieces for exactly two minutes, during which time we do not touch the chicken or lift it.
6. Turn over to the second side and grease the fried top with olive oil. Just a little, use a few drops. It is convenient to do this with a silicone brush.
7. After a couple of minutes, turn it over again and now grease this side. We repeat this two more times. That is, fry on each side two more times for 2 minutes and remove.
Electric grilled chicken breast: 6 recipes with photos
Healthy food can be very tasty if you decide to replace regular frying in oil with cooking in an electric grill. This is a very fast and gentle method of heat treatment, in which food acquires a minimum of extra calories on the way to the dinner table. Meat or fish are covered with an appetizing crust, but the oil does not flow off them in streams, because you don’t have to add it at all - there is no need. The final result pleases all household members and even those who are trying to lose weight. The best choice of dish for such people would be electric grilled chicken breast, the recipes for which we present in this collection.
Recipe 2: Grilled Chicken with Lemon
To prepare this chicken fillet, you can use any grill; even the simplest frying pan will do. The whole secret of this recipe lies in the aromatic marinade, in which you need to keep the fillet for at least 30 minutes.
Ingredients
• 20 ml oil (olive);
• 2 cloves of garlic.
Preparation
1. Pass the peeled garlic cloves through a press.
2. Add juice squeezed from a whole medium-sized lemon.
3. Add salt and pepper, rub the marinade with a spoon until the salt dissolves. At the end add olive oil.
4. Wash the fillets, then cut each fillet in half into two slices. Take a hammer and tap lightly. A few times on each side is enough.
5. Rub the chicken with the prepared marinade, and simply pour the rest on top.
6. Cover the dishes and forget about them for at least half an hour. It is advisable to turn it over to the other side after a while. If you marinate the fillet in advance, it is better to put it in the refrigerator.
7. Preheat the grill.
8. Take out the fillet pieces and shake off any droplets of marinade.
9. Fry on each side for five minutes. Serve with fresh vegetables.
Cooking chicken thigh fillet
You can cook not only breast, but also chicken thigh fillet in a grill pan.
- 2 chicken thighs;
- 1 teaspoon vegetable oil;
- salt, curry to taste;
- lemon, herbs, fresh vegetables for serving.
Not everyone loves breast fillet. If you are a fan of dark meat chicken, then use thighs to prepare the dish. If they are frozen, they must first be thawed. Then carefully separate the skin; we don’t need it.
Using a sharp knife, cut out the bone and get a layer of meat. We beat the fillet, paying special attention to the thickest places. Our task is to make the layer of meat the same thickness over the entire area.
Recipe 4: Filipino Grilled Chicken Adobo
An elementary dish with a very interesting name. Classic adobo is made by simmering ingredients. This is an improved version of preparing a dish with grilled chicken fillet.
Ingredients
• 2 tablespoons of lemon juice;
• 1 spoon of olive oil;
• 1 spoon of chopped cilantro;
• 2 cloves of garlic;
Preparation
1. Take a plastic container or just a thick bag. In the second case, it is important that it is intact.
2. Chop the garlic and throw it into the container. Add cilantro and chopped onion into small pieces. Add oregano and other spices, add oil with lemon juice and salt.
3. Cut the chicken fillet into pieces one centimeter thick and add to the rest of the ingredients.
4. Shake the container or bag vigorously for a few seconds and place it in the refrigerator for four hours. Shake periodically.
5. Take out the pieces, shake off the remaining marinade and vegetables.
6. Place on a preheated grill and cook for 6-7 minutes, periodically turning over to the other side.
Breasts in bacon
Ingredients
To make the breasts juicier, you can wrap each piece in bacon. Consolidation!
- Chicken breasts - 400 grams;
- Bacon - 200 grams.
Serve with corn on the electric grill.
Preparation
There are no special culinary tricks here: cut the breast into pieces of equal thickness, width and length (about 6 cm in length, 3 cm in width and 2 cm in thickness), wrap them in pieces of bacon and fry on an electric grill: or in a special chicken mode , or 2 minutes at 220 degrees, and then 5 minutes at 180. This is quite enough for such pieces.
By the way, you can cook a grilled rabbit in the same way.
Recipe 5: Grilled chicken fillet in the oven
Many ovens come with a grill, but how do you cook chicken in them? Many people mistakenly believe that the chicken will turn out dry. In fact, everything is very simple and it will turn out juicy if you use the right marinade. The dish is quite spicy; if necessary, you can reduce the amount of pepper.
Ingredients
• 2 cloves of garlic;
• 2 tsp. brown sugar;
• 2 tablespoons of olive oil;
Preparation
1. Chop the garlic cloves and combine with very finely chopped cilantro.
2. Add chili pepper to the marinade, which also needs to be chopped. We cut off the tail and leave the seeds.
Stuffed breasts
Ingredients
If you want to surprise your household, put a surprise in the chicken for them:
- 4 chicken fillets;
- 4 slices of mozzarella;
- 4 slices Cheddar cheese;
- 4 teaspoons ketchup;
- 4 teaspoons olive oil;
- Salt and black pepper - to taste;
- Medium sized tomato.
An equally tasty combination is the filling of prunes, garlic and mayonnaise.
Preparation
You need to wash and beat the chicken fillet so that it becomes thin and pliable for further manipulation. Lubricate it with olive oil, salt and pepper. For each fillet you need to put two pieces of different cheeses, a slice of tomato and season it all with ketchup.
Frying such chicken fillet is either in a special mode for chicken, or according to the scheme known to you and me: we start with 220 degrees (2 minutes), then reduce it to 180 and bring it to 7-8 minutes. Unforgettably delicious! Even if the cheese leaks out, it will fry and go to the cook - the best reward for his work!
Source
Recipe 7: Grilled chicken fillet in the microwave
Many microwave ovens have a built-in grill, but who uses one? This is actually a very convenient thing. And cooking chicken fillet on the grill will not take more than 15 minutes. It is better to use chicken fillet with skin, the dish will be juicier.
Ingredients
• 1 tsp. seasoning for chicken;
Preparation
1. Take a microwave-safe container and pour oil into it, add chicken spices and mix. It is better to use a glass and shallow bowl.
2. Coat the fillet with the mixture. Seasonings usually already have salt in them. But if it’s not enough, then add more.
3. Leave the fillet for 20 minutes.
4. Now put it in the microwave, install the microwave and grill. Cook for 15 minutes. Periodically you need to press pause, open the door and turn it over.
Sweet and sour marinade with Worcestershire sauce
Marinades are not only cold, but also hot. So, tomato sweet and sour sauce (with the addition of Worcestershire), after boiling and briefly cooling, will become an excellent “tenderizer” for any type of meat. But the chicken with it becomes incredibly tasty, as if it had been simmered on open coals, even though you bake it in the oven.
Ingredients:
- Tomato juice – 1 glass.
- Olive oil – ½ cup.
- Worcestershire sauce - 1/3 cup.
- Garlic clove – 3 pcs.
- Onion – 1 pc.
- Parsley – 1 bunch.
- Sugar – 2 tbsp. l.
- Dried thyme, rosemary - 1 tsp each.
Preparation:
1. Finely chop the greens with onions and garlic, and then place them in hot oil to simmer over medium heat for about five minutes.
2. Then pour in the juice with Worcestershire sauce and add sugar and herbs. Reduce heat and simmer this mixture for about a third of an hour.
3. Then let it cool to 40 degrees and dip the poultry slices into it. After an hour, the meat can be baked with potatoes or vegetables.
Bon appetit!
Recipe 8: Grilled chicken fillet with mushrooms
Another version of grilled chicken shish kebab. For this, it is advisable to use small-sized greenhouse champignons.
Ingredients
• 1 spoon of mustard;
Preparation
1. Mix mustard with honey and vegetable oil, add any seasonings and salt to taste. Grind until smooth.
2. Cut the fillet into cubes, the size should approximately match the mushrooms.
3. Wash the champignons, combine with the fillet and stir with the sauce. Marinate for an hour.
4. Cut the bell peppers into large pieces and string them onto wooden skewers along with mushrooms and chicken pieces.
5. Transfer the kebab to the grill or place it under the oven grill. Bring until done, turning every two minutes.
Grilled chicken fillet - useful tips and tricks
• Chicken fillet loves all kinds of spices and marinades. Therefore, you can marinate it the day before, but do not forget to put it in the refrigerator.
• To make the fillet juicy, you can stuff the flesh with pieces of butter. It must first be cut into small pieces and frozen.
• To give the fillet pieces a golden brown crust, you can brush them with a thin layer of melted honey. Its mixture with diluted mustard is often used.
• You don't have to grill just the fillets. Place eggplants, zucchini, tomatoes and other vegetables nearby. The issue with the side dish can be resolved very simply!
Grilled chicken is one of the most popular dishes at the cottage and at picnics. One of the secrets to delicious grilled food is a well-chosen marinade. It not only gives the meat a certain flavor, but also makes it softer. There are a lot of recipes for chicken sauce, it can be dry and liquid, spicy and tender.
Good to know
To cook on a grill pan, you can use the fillet as a whole piece, or cut it into plates. The meat must be rubbed with spices or marinated in sauce.
- A special feature of the grill pan is the convex stripes located on the bottom. Thanks to this shape, ruddy stripes appear on fried foods.
- The pan heats up quickly and “holds” the temperature, so the food is fried quickly and does not dry out. When frying, use a minimal amount of oil. It is enough to spray the bottom with a spray bottle or lubricate it with a brush.
- Using a grill pan, you can simultaneously cook a main dish and a side dish, such as vegetables.
Interesting Facts! The grill is one of the first devices that our ancestors began to use for cooking. The first found prototype of a modern grill is a grill for frying meat, which dates back to the 11th century BC.
General Tips for Marinating Chicken for Grilling
Chicken ideally should not be frozen; it is better to buy it chilled, in which case the meat will turn out juicy.
Before marinating, the chicken carcass should be thoroughly rinsed under cold running water, then wiped just as thoroughly with a paper towel so that it becomes dry.
It is convenient to marinate chicken in a plastic bag. This method has advantages: it is simple and always available, it soaks the chicken as much as possible, and eliminates any foreign taste.
Chicken meat is soft in itself; you can marinate for only 1 hour in the refrigerator. If you increase the time to five hours, or even better, leave it overnight, the taste will be richer and the meat will be more tender.
If the marinade contains soy sauce, it is important not to oversalt it, since the sauce is salty.
To prevent the chicken from turning out dry and tough, it is better to salt it at the end of cooking, then the salt will not draw out the moisture.
A variety of ingredients go with chicken meat. It can be Provençal herbs, garlic, citrus fruits, honey, onions, peppers, yogurt, dill, wine, pineapple, ginger and much more, for every taste.
If you don't know how to marinate chicken for grilling, use ready-made recipes.
Video on how to cook chicken breast in an electric grill
We recently got an electric grill. I often watch all sorts of videos on the Internet about cooking and saw this device there. It interested me because you can cook a lot of things in it. And if you buy different attachments, you can avoid purchasing unnecessary household appliances, such as waffle irons and sandwich makers. But besides this, everything is prepared faster this way.
Waffles and pancakes are delicious, but they’re still indulgence; you can’t get enough of that kind of food. My main goal when purchasing this equipment was to cook meat. And I was captivated by the fact that you just marinate the meat and just fry it for a few minutes. You can add vegetables to it, and a complete dinner is ready. And all this in less than 10 minutes! Not counting the time of marinating the meat. This is simply wonderful.
I have been looking for a long time for a marinade that is not too spicy so that the whole family can eat the dish. My wife likes it spicy, but I don't really like it. In this marinade, all components are well combined and complement each other. The combination of paprika and garlic makes the bird piquant, chili adds heat, and the aroma of rosemary spreads throughout the apartment.
Marinade recipes
Classic chicken marinade
To prepare it you will need the juice of half a lemon, a tablespoon of refined sunflower or olive oil, a chopped clove of garlic, two bay leaves and coarse salt (you can use sea salt). The chicken is cooked whole. The carcass is rubbed with the mixture and marinated for two days. If the chicken is not broiler, you can put it under pressure to make it softer.
With thyme and lemon zest
Chicken kept in this marinade turns out very flavorful. To prepare it you will need the following ingredients:
- juice of 1/2 lemon;
- zest of 1 lemon;
- three tablespoons of vegetable oil;
- three cloves of young garlic;
- a bunch of thyme;
- pepper and salt.
Crush the garlic with a garlic press, add oil, lemon juice, grated zest, salt, pepper and chopped thyme. Spread the chicken and pound it so that it is as flat as possible. Coat it with marinade, place in a container, cover with a lid and place in the refrigerator overnight.
In Chinese
It is based on traditional soy sauce. For a quarter cup of sauce you will need:
- three table. spoons of grated ginger root;
- a quarter cup of sugar, preferably brown;
- table. a spoonful of grated garlic;
- two tea spoons of sesame oil;
- tea a spoonful of ground black pepper.
Yogurt marinade
Photo: thinkstockphotos.com The easiest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!
RECIPE FOR YOGURT MARINADE
What you need: 1 tbsp. natural yogurt (can be replaced with kefir or even fermented baked milk) 1 tbsp. spoon lemon juice 1 teaspoon curry 1 teaspoon turmeric 1 teaspoon cardamom salt - to taste
How to make spicy yogurt marinade:
1. Mix all ingredients into a homogeneous mass and marinate the bird. It is recommended to soak the chicken in the yogurt marinade overnight. Salt the chicken at the end of cooking or just before serving.
