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Simply Grilled Chicken Breasts (Melissa d'Arabian) Recipe

Simply Grilled Chicken Breasts (Melissa d'Arabian) Recipe

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Simply Grilled Chicken Breasts (Melissa d'Arabian)

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Ingredients:

Serving

1/4 cup vegetable oil
2 cloves garlic , smashed
kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
roasted tomato and onion dipping sauce , recipe follows, optional
5 roma tomatoes, halved (about 1 lb)
1 yellow or white onion, quartered
3 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
2 tsp dried thyme
1 to 2 tbsp water
kosher salt and freshly ground black pepper
cook's note : the tomatoes do not have to be good tomatoes

Directions:

In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
Preheat the grill to hot.
Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
Roasted Tomato and Onion Dipping Sauce:
Preheat the oven to 275 degrees F.
Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
Yield: about 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	557.28 Kcal (2333 kJ)
Calories from fat	347.31 Kcal
		% Daily Value*
Total Fat	38.59g	59%
Cholesterol	139.24mg	46%
Sodium	772.61mg	32%
Potassium	990.05mg	21%
Total Carbs	8.29g	3%
Sugars	3.45g	14%
Dietary Fiber	1.94g	8%
Protein	48.88g	98%
Vitamin C	17.8mg	30%
Iron	0.7mg	4%
Calcium	43.3mg	4%

Amount Per 100 g
Calories	133.66 Kcal (560 kJ)
Calories from fat	83.3 Kcal
		% Daily Value*
Total Fat	9.26g	59%
Cholesterol	33.4mg	46%
Sodium	185.3mg	32%
Potassium	237.46mg	21%
Total Carbs	1.99g	3%
Sugars	0.83g	14%
Dietary Fiber	0.47g	8%
Protein	11.72g	98%
Vitamin C	4.3mg	30%
Iron	0.2mg	4%
Calcium	10.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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