Best 2 Grilled Chicken Breasts With Spicy Yellow Pepper Purée Recipes
Grilled chicken breasts are a versatile and delicious dish that can be enjoyed for lunch or dinner. Paired with a spicy yellow pepper purée, this dish is sure to tantalize your taste buds. The purée adds a vibrant flavor and a bit of heat to the chicken, creating a perfect balance of sweet and savory. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that is sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CHICKEN BREASTS WITH SPICY YELLOW PEPPER PURéE
Steps:
- Lightly coat rack of a broiler pan or a baking sheet with cooking spray. Preheat broiler.
- Quarter yellow peppers, discarding stems, seeds, and ribs. Put quartered peppers, skin sides down, on broiler rack or baking sheet and broil about 2 inches from heat until just tender and edges are dark brown, about 10 minutes. In a bowl let peppers steam, covered, 10 minutes. In a blender purée roasted peppers (unpeeled) with 1/2 teaspoon chili powder and pour through a sieve into a small saucepan.
- In a small bowl whisk together mustard, remaining 3/4 teaspoon chili powder, and 2 teaspoons olive oil.
- Prepare grill.
- Pat chicken dry and season with salt and pepper. Brush tops with mustard mixture and grill, coated sides down, on an oiled rack set 5 to 6 inches over glowing coals about 6 minutes. Turn chicken and grill 6 minutes more, or until cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderate heat, turning once, 6 minutes and then baked in a preheated 450° F. oven 5 to 10 minutes, or until cooked through.)
- While chicken is grilling, in a large non-stick skillet heat remaining teaspoon olive oil over moderately high heat until hot but not smoking and sauté pepper strips with salt and pepper to taste, stirring, until golden brown and tender, about 5 minutes. While pepper strips are sautéing, heat roasted pepper purée over low heat until hot.
- Arrange pepper strips on 4 plates and top with chicken. Drizzle chicken with some sauce and sprinkle with coriander. Serve chicken with rice if desired and remaining sauce on side.
SWEET AND SPICY GRILLED CHICKEN BREASTS
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 2 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choose the right chicken breasts: Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
- Marinate the chicken: Marinating the chicken in a mixture of olive oil, herbs, and spices will help to flavor and tenderize it.
- Preheat your grill: Preheat your grill to medium-high heat before cooking the chicken. This will help to prevent the chicken from sticking to the grill.
- Cook the chicken over indirect heat: If you are using a gas grill, turn off the burners on one side of the grill and cook the chicken over the unlit side. If you are using a charcoal grill, push the coals to one side and cook the chicken on the opposite side.
- Use a meat thermometer: Insert a meat thermometer into the thickest part of the chicken breast to make sure it has reached an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest: After cooking the chicken, let it rest for a few minutes before slicing and serving. This will help to keep the juices in the chicken.
Conclusion:
Grilled chicken breasts are a delicious and healthy meal that can be enjoyed all summer long. By following these tips, you can make sure your grilled chicken breasts are cooked to perfection every time. Serve them with your favorite sides, such as grilled vegetables, rice, or potatoes.
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