Best Black Jack Chicken Breasts On The Grill Cia Recipes

BLACK JACK CHICKEN BREASTS ON THE GRILL - CIA

Steps:

• MARINADE:.
• Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.
• BARBECUE SAUCE:.
• Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
• Add the onion and garlic and saute until translucent, about 3 minutes.
• Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
• Add the tomato paste and cook, stirring constantly, for 2 minutes.
• Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
• Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
• COOK CHICKEN:.
• Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
• Remove the chicken from the marinade, letting any excess drain off.
• Season chicken with remaining salt and pepper.
• Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
• Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more.
• Serve on a heated platter or plates.

THE BEST GRILLED CHICKEN BREASTS

Steps:

• Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
• Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
• Meanwhile, heat a grill to medium.
• Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
• Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.

PEPPER JACK CHICKEN

Steps:

• Thaw and clean chicken, tenderize with a mallet or something.
• preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
• sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
• prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
• after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
• place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
• broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
• remove and enjoy.

BARBECUE JACK CHICKEN

Steps:

• Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with toothpicks., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a thermometer reads 165°, basting frequently with barbecue sauce. Discard toothpicks before serving.