Grilled chicken breast

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nothing simpler, but so tasty ....

  • 1 chicken breast
  • spice for chicken

in addition, a grill pan :)

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Grilled chicken breast:

We cut the chicken breast into slices, we season them according to our preference (I used spice in the envelope, from the trade).

Heat the grill pan, place the slices of meat and fry them on both sides until they get the desired appearance (grill).

I served it with strips of carrot, chopped dill and yogurt.

A delight!

Good appetite!

Ingredients Pui Tandoori

12 lower thighs (hammers)
1/2 lime (or 1/4 lemon)
1/2 teaspoon garam masala (bought or prepared at home optional)
1/2 onion (optional)

200 gr fat yogurt
1 tablespoon top onion paste
a little red dye (optional I didn't put)
2 tablespoons oil
1 teaspoon ground coriander
2 teaspoons paprika
1/2 teaspoon ground cumin (cumin)
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1 piece of cinnamon stick 2 cm
1 green cardamom pods
2 was dafin

Preparation Pui Tandoori

  1. Clean the skin thighs. Make 3 incisions in each pulp, in the more fleshy areas, so that the marinade penetrates those areas as well. The incision must reach the bone. Be careful not to start or finish from the edge! The incision should be in the center of the thigh (see picture 1).
  2. Sprinkle salt on each pulp and massage to enter the incisions.
  3. Sprinkle the thighs with the lime juice and massage again a little to cover well with the juice.
  4. Grind all the dry spices for the marinade in the coffee machine. Mix the spices in the yogurt mixed with onion paste and red dye if you have it.
    * because I didn't have red dye, I colored the marinade with paprika
  5. Pour marinade over the thighs and massage well, so that each leg is well covered. Add the oil and massage a little more.
  6. Refrigerate for at least 4 hours, but ideally 24 hours.
  7. Put the thighs (drained from the marinade!) In the baking paper tray and bake for 30 minutes at 220C.
  8. Remove the thighs from the oven and sprinkle with a little garam masalam if you want to intensify the flavors.
  9. Heat a grill pan greased with a drop of oil and add the onion slices (which I forgot!). Fry the thighs on both sides until they catch traces of grilling (about 2 min. / Part).
  10. For more visual and auditory effect (how seductive they sizzle when you put them on the table!), They are served at the table directly from the grill pan, accompanied by rice and mint.

2. Yogurt marinade & # 40I still didn't add the paprika & # 41

3. Put the chicken in the pan before putting it in the oven

4. Thighs on the grill - to mimic the tandoori oven

Grilled chicken breast with a & quottwist & quot


4 halves of chicken breast (about 100 g each), without skin and bone
a quarter teaspoon of salt
a pinch of black pepper
a third cup of finely chopped green onions
a tablespoon of chopped hot peppers
2 teaspoons balsamic vinegar
125 g cranberry jam
optional: 125 g orange jam
2 tablespoons fresh coriander, chopped
a tablespoon and a half of lemon juice
2 tablespoons cream cheese

Sprinkle with salt and pepper on the chicken breast pieces. Heat a grill pan over medium heat and cook the chicken for 5 minutes on each side or until ready. Keep warm.

Mix the onion, hot pepper, vinegar and the 2 jams in a medium bowl. Mix a tablespoon of coriander and a tablespoon of lemon juice.

Mix a tablespoon of coriander, a teaspoon and a half of lemon juice and cream cheese in a small bowl, mixing well to a homogeneous consistency. Put the cranberry sauce generously on a plate. Put the chicken on the blueberry sauce and decorate with a teaspoon of coriander cream on top.

The unexpected combination of flavors will give a new dimension to any grill - the dry flavor of the steak grilled chicken breast it's like a canvas for the sour and consistent taste of the blueberry sauce and for the invigorating surprise of a stinging coriander sauce!

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Have you prepared anything delicious? Have you repaired any old furniture? Do you have a hobby that you are proud of? Did you make that old car start? Did you find a recipe from grandma or a tool from grandpa and do you want to share it with others? This thread is for you.

This thread will be created every two weeks, every month. Previous posts.

Do you know the method by which to bring back the color of some black clothes that have faded?

You could try a black laundry detergent.

I cook for lunch at work almost every day and when I don't feel like it I quickly make a salad at the office, but then I don't like that I'm hungry in the evening and I try to eat as little as possible in the evening. and I almost ran out of ideas for what to cook. ideas? recommendations? (I don't do meal prep stuff because I'm not going to eat stuff made 4 days ago)

In the evening I eat Lebanese sticks with mozzarella at the sandwich maker, cottage cheese, baked potatoes with cheese, quick salads (black beans, tuna, onions), sticks with eggplant salad, zacusca, goat cheese, Wasa crackers with hummus with baked peppers, diced sweet potatoes, mix with a mixture of olive oil, thyme, salt and pepper (they are easy to make and are bestial). Baked chicken in butter with baked beet salad and vinegar, fresh sausages (in Brașov I saw some at Carrefour without nonsense in them, with chicken breast), on the grill with mustard and pickles. I have many recipe ideas gathered on Pinterest, most of them healthy and macro-friendly. Give me PM if you want to share :).

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(5 points / total votes: 22)

Bianca 7 years ago - 17 August 2010 14:42

Re: Grilled chicken breast

That's exactly what I do. It's very tasty !!

Ioana 7 years ago - 17 August 2010 14:57

Re: Grilled chicken breast

yes, the taste is inversely proportional to the time spent preparing it

Nicolusha Andra 7 years ago - 17 August 2010 17:00

Re: Grilled chicken breast

Hi Ioana, do you have any aphrodisiac recipes? Please answer me today, that tomorrow my boyfriend will come to me and I would like to cook a CV with an aphrodisiac effect. Thank you very much

Ioana 7 years ago - 17 August 2010 17:24

Re: Grilled chicken breast

which side should the effect be on?

Nicolusha Andra 7 years ago - 18 August 2010 12:44

Re: Grilled chicken breast

Ioana 7 years ago - 18 August 2010 12:57

Re: Grilled chicken breast

then search for "cinnamon", there are a lot on the site and there is a cardamom cake.
chicken breast salad with celery and carrots: [link]
plus all the spicy Chinese recipes

Elena 7 years ago - 20 August 2010 10:27

Re: Grilled chicken breast

can I fry the chicken in a normal Teflon pan, not for the grill?

Anita Berkeczi 7 years ago - 24 August 2010 16:24

Re: Grilled chicken breast

dani 7 years ago - 24 October 2010 09:59

Re: Grilled chicken breast

yes, you can grill it in a pan with teflon, only it will be a little darker

Oana 7 years ago - November 24, 2010 13:19

Re: Grilled chicken breast

I've already become your fan, Ioana. I read many cooking and cooking sites in the hope that I would improve, but I liked it the most. Regarding the grilled chicken breast: I grease the pan with a piece of bacon and then place the chicken breast (I think it's not really a calorie bomb), it gives it an exceptional taste! It's like eating it on the green grass.

Ioana 7 years ago - November 24, 2010 16:25

Re: Grilled chicken breast

thanks Oana for suggestion, it sounds really great! from now on, whenever I miss a real barbecue, I will apply your suggestion

Laura 6 years ago - 18 January 2011 21:08

Re: Grilled chicken breast

very good. I filled the house with smoke, as I could barely see, but I really liked that it didn't come out dry. I always thought that if I try it will come out dry, but I followed your instructions exactly and it turned out very well. I really like that about you, because you give us absolutely all the details. so thanks again.

Ioana 6 years ago - January 19, 2011 09:52

Re: Grilled chicken breast

ok laura, a trick I applied now to grilled pork chops so I don't smoke so hard at home. I no longer greased the pan as usual, but heated it as dry as it would come. instead grease the meat with a drop of oil and then sprinkle the spice. fry the meat like that. should reduce burns in the pan. it will smell like barbecue, but you shouldn't smoke anymore.
after you try, please tell me how it went in this version.

Laura 6 years ago - 24 January 2011 06:59

Re: Grilled chicken breast

Hi Ioana. I tried to make the chicken breast as you recommended, but this time it caught on the grill. hahaha. so after I made two pieces, I washed the pan and made it according to the initial version, that is, I greased the tray with oil. It doesn't matter that smoke comes out. la cat de bun e. yum yum. can fish fillet be done in the same way? And what a special dessert we prepare for Valentines. that it is approaching.

diana 6 years ago - 9 July 2011 22:25

Re: Grilled chicken breast

hello all your recipes are wonderful heaven on earth where do you get those adobe containers and how are they? all the grills look wonderful, I think you can add more recipes from the spices

Ioana 6 years ago - 11 July 2011 12:24

Re: Grilled chicken breast

you can prepare the adobo spice yourself according to the recipe here: [link]

anca 6 years ago - 15 December 2011 16:52

Re: Grilled chicken breast

I'm sorry, but this isn't a barbecue, this is the frying. hot oil etc. Most recipes are probably tasty, but very unhealthy, a lot of oil, flour, fried foods, etc. Sin.

1.) Cut the chicken breast into slices of about half a centimeter and beat them lightly with a whisk or a fork.

2.) In a bowl prepare the spices, four teaspoons of garam masala, a teaspoon of paprika or pepper, salt, ground black pepper and two tablespoons of olive oil.

3.) Mix the spices well with the olive oil and complete with the juice of half a lemon.

4.) Spread the spices on both sides of the chicken breast. If time allows we can leave the seasoned chicken breast for an hour or two in the refrigerator, if we can not cook it immediately.

5.) Put the chicken breast to cook in a non-stick grill pan preheated over medium heat.

6.) Fry the chicken breast for five minutes on each side, after which we can serve it as such or with a rice or a mashed potato.

Alice Kitchenette

Put all the grain spices in a pan and fry them (without fat) for about 2 minutes on high heat, until they start to smell slightly. Add all the spices in the coffee machine and grind until you get a powder. Allow the mixture to cool, then store in an airtight jar

If you choose to use pipettes, it would be better to pre-cook them, even the day before. We cut them in four and boil them for 45 minutes in salted water covered with a lid
We cut our hearts in two. Cut the chicken breast into cubes. The livers are cut into 6 pieces. Cut onions into thin slices or slices.
Heat a large grill pan well, greased with just a little oil. When it is hot, add the pipettes and the hearts, sprinkle with salt, turn the heat to low and fry for about 8-10 minutes, stirring a few times to make it on all sides. When they are done, take them out of the pan and keep them warm.

Heat the pan again, turn on the low heat again, then add the chicken breast sprinkled with salt and fry it for about 3-4 minutes, stirring to make it on all sides. It doesn't have to be done at all, it has to stay soft, because it will come on fire. When it is ready, take it out and keep it warm.

Heat the pan again, turn the heat to low and add the fried livers on all sides, and when they are ready they are taken out of the pan and kept warm.

Heat the oil in the grill pan again and add the sliced ​​onion together with 3 lgte of baharat and 1 / 2lgte of turmeric. Keep on low heat until soft and loses the taste of raw onions.

When it is done, add all the meat over the onion, together with the rest of the baharat and turmeric. Mix well and leave on the fire for about 5 minutes, so that all the flavors combine. We taste salt and at the end we add a cube of butter. When the butter is melted, turn off the heat and serve.
I served it with a stick and the salad was browned with peppers, all accompanied by a delicious yogurt sauce with garlic.

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1. Place the chicken in a zippered locking bag.

2. Combine the cumin, chili pulp, cayenne pepper and garlic salt in a small bowl and mix well. Sprinkle the chicken in the bag and throw it on the coat. Wash with olive oil and discard again.

3. Put the bag and massage it to put the spices in the chicken. Then put the bag in a baking dish or bowl and keep it in the fridge for an hour.

5. Cook the chicken on the double-contact grill for 4-6 minutes until well boiled until 160 ° F is measured with a reliable thermometer.

6. Or cook the chicken on a grill in preheated air or in a charcoal grill for 8-11 minutes, turning once, until the juices are clear when forked, and the chicken reaches 160 ° F.

7. Place the chicken on a clean plate and cover with foil. Let stand five minutes, then serve with salsa.


  1. Evnissyen

    Well, well, why is it like this? I think why not clarify this review.

  2. Galantyne

    maybe I'll keep silent

  3. Umar

    Didn't try to search

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