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Thursday, June 10, 2010

Herb Marinated Chicken

Have you ever had to actually name a recipe?  It's not as easy as you think sometimes.  You want it to sound tasty and flavorful and mmmmmmmmmmmmm... and sometimes you just can't figure out what that name should be.  I'm not the most creative person (outside of the kitchen) so, though the name might not be "exciting", the chicken is definitely a must try!

This chicken was moist AND delicious.  I would say that the chicken stayed so moist by being marinated in mayonnaise, but I have to tell you, the key to keeping chicken tender and juicy is by not over cooking it.  I know everyone is worried about under cooking chicken, I mean who wants to cut into a piece of chicken and see a pink center right?  It's not steak, my friends!!  But the problem then becomes that people will over cook it.  Over cooked chicken can never be moist, no matter what you marinate it in or for how long.  Keep on eye on your chicken, as soon as it is no longer pink remove it immediately!  Remember, the chicken will continue to cook even after you take it off the grill.  Also remember, thicker pieces will take longer to cook.  By all means...use a meat thermometer if you have it.  Chicken is cooked at 165 degrees.  If you want all your pieces of chicken to cook the same, you are going to have to pound them down to the exact same thickness.  You'll want to use the flat side of your meat tenderizer for that.

Anyway.. this chicken has the potential to be melt in your mouth good... don't ruin it by over cooking it!!!

Herb Marinated Chicken
Printable Recipe 
4 boneless, skinless chicken breasts
1/3 cup mayonnaise
1 teaspoon grainy mustard (you could use Dijon also)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
salt and pepper

Mix all the ingredients, except the chicken, together in a small bowl.  Place the chicken in a Ziploc bag or shallow dish.  Spoon the mayo mixture over the chicken and massage bag to coat.  Seal and let marinate in the refrigerator for at least 1 hour.

Preheat your grill to about 400 degrees (medium, medium-high).  Remove the chicken from the bad and discard the marinade.  Place the chicken on the grill and cook for about 5-8 minutes per side, depending on the thickness.  Remove from grill and Enjoy!!


StephenC said...

Beautiful! I'm making your lime tilapia and the baked zucchini crust casserole (from "For the love of cooking" tomorrow night.

Debbie said...

Looks delicious Jenn....perfect for this time of year too!