Best Grilled Chicken Recipe…EVER!!!!

Grilled Chicken Skewer With SaladSo, I swore that I would never share this recipe! It has been my entertaining go to for several years now, and it is always a hit. Not only is it fairly easy, it is incredibly healthy and delicious. Although it’s primarily meant for summer grilling, I adapt it for the winter months too by baking the chicken instead of grilling it…still delicious!

Mediterranean food is just plain healthy (It’s also my favorite). Give me some tabouli and hummus, and I’m in paradise. Although tandoori is technically an Indian dish, I like to pair it with Mediterranean sidekicks. The yogurt marinade and side sauce make the ensemble work deliciously. Even if you don’t usually gravitate toward ethnic foods, give it a try. Your taste buds may surprise you. My sidekicks for this chicken dish include rice pilaf, tabouli, pita and hummus, and a watermelon/mint salad for dessert. Here is my version adapted from the Williams-Sonoma Complete Grilling Cookbook.

The Chicken Marinade: 

3/4 cups plain yogurt

4 tablespoons fresh lemon juice

4 tablespoons olive oil

1 1/2 tablespoon minced garlic

1 tablespoon curry powder

1 tablespoon ground turmeric

1 teaspoon salt (optional)

1/2 teaspoon cayenne pepper

4-5 boneless skinless chicken breasts (I often double the recipe for company)

Chicken Directions: 

Mix all of the above ingredients together in a bowl. Using a knife, score the chicken (make small cuts into the meat). Place flat in a dish and pour the above marinade over the meat, coating both sides completely. Cover and refrigerate for a few hours (overnight is even better). Get the grill going, and throw the chicken on. Use the left over marinade to re-coat the chicken when you flip it. Cook on grill until fully cooked (approx. 20-30 min).

The Side Sauce:

1 cucumber chopped

1 cup plain yogurt

1/4 cup chopped fresh mint

1/2 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

Side Sauce Directions: 

Simply mix it all together and serve it on top of the chicken or on the side as a dipping sauce for the chicken.

Enjoy!!

From,

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Healthy Summer Eats: Honey-Lime Chicken Kebabs with Mango

fresh mangoHoney! Lime! Mango! Three of my favorite ingredients! If you’re on the same page…keep reading. With the grill fired up I am ready to throw together some kebabs. The thought of kebabs may intimidate you because often they are time and labor intensive-not these guys. You can have dinner ready in just a few minutes. If firing up the grill sounds overwhelming, these kebabs can also be cooked in a broiler pan!

What it takes to make your amazing meal…

1 pound of boneless, skinless chicken breast cut into cubes

2 teaspoons grated lime peel (if you don’t have lime…lemon will do)

2 teaspoons minced garlic

1 teaspoon chili powder

1/4 teaspoon kosher salt (optional)

2 tablespoons fresh lime juice (if you don’t have lime…lemon will do) Lemon. Ripe Lemons hanging on a lemon tree. Growing Lemon

1 tablespoon honey

2 sliced peeled mangos

A little extra chili powder for sprinkling on top!

cooking spray (if using the broiler)

This recipe is oh so simple! Either fire up the grill or preheat your broiler to high.  Mix your lime peel, garlic, chili powder and kosher salt in a bowl, then add your chicken cubes and stir until they are completely coated. Push your chicken cubes onto your skewers (approx. 8) and then place them on the grill or in your cooking spray coated broiler pan. Broil for 4 minutes on each side or until done/or keep on the grill until fully cooked (approx 15-20 minutes but times may vary depending on how hot your grill is).healthy shish kebab - grilled bbq chicken turkish meat on skewer

While your chicken is cooking, mix your lime juice and honey with a whisk. As soon as your chicken comes off of the grill, lay it on top of your mango slices and drizzle your honey mixture on top. Then sprinkle a little chili powder just to make it look a little fancier! If you want to take on additional step, you can also grill your mango slices. I usually pair this with a basmati rice cooked in coconut milk instead of water. So yummy!!!!  I found this recipe last summer in the June edition of Cooking Light. I’ve modified it just a little. Try it out and let me know what you think!

From The Mom in Me, MD

Healthy Summer Eats: Tandoori Chicken on the Grill!

Grilled Chicken Skewer With SaladSo, I swore that I would never share this recipe! It has been my entertaining go to for several years now, and it is always a hit. Not only is it fairly easy, it is incredibly healthy and delicious. Although it’s primarily meant for summer grilling, I adapt it for the winter months too by baking the chicken instead of grilling it…still delicious!

Mediterranean food is just plain healthy (It’s also my favorite). Give me some tabouli and hummus, and I’m in paradise. Although tandoori is technically an Indian dish, I like to pair it with Mediterranean sidekicks. The yogurt marinade and side sauce make the ensemble work deliciously. Even if you don’t usually gravitate toward ethnic foods, give it a try. Your taste buds may surprise you. My sidekicks for this chicken dish include rice pilaf, tabouli, pita and hummus, and a watermelon/mint salad for dessert. Here is my version adapted from the Williams-Sonoma Complete Grilling Cookbook.

The Chicken Marinade: 

3/4 cups plain yogurt

4 tablespoons fresh lemon juice

4 tablespoons olive oil

1 1/2 tablespoon minced garlic

1 tablespoon curry powder

1 tablespoon ground turmeric

1 teaspoon salt (optional)

1/2 teaspoon cayenne pepper

4-5 boneless skinless chicken breasts (I often double the recipe for company)

Chicken Directions: 

Mix all of the above ingredients together in a bowl. Using a knife, score the chicken (make small cuts into the meat). Place flat in a dish and pour the above marinade over the meat, coating both sides completely. Cover and refrigerate for a few hours (overnight is even better). Get the grill going, and throw the chicken on. Use the left over marinade to re-coat the chicken when you flip it. Cook on grill until fully cooked (approx. 20-30 min).

The Side Sauce:

1 cucumber chopped

1 cup plain yogurt

1/4 cup chopped fresh mint

1/2 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

Side Sauce Directions: 

Simply mix it all together and serve it on top of the chicken or on the side as a dipping sauce for the chicken.

Enjoy!!

From The Mom in Me, MD