Spicy Grilled Chicken Breasts
- Yield: 6 servings
- Prep: 5 mins
- Cook: 18 mins
“I often prepare extra chicken, serving some for dinner and using the rest later in noodle dishes, salads and stir-fried dishes,” Simonds says. The marinade can also be used on pork cutlets, firm-pressed tofu or seafood.
Ingredients
- Spicy Asian Marinade:
- 3tablespoons soy sauce
- 2tablespoons rice wine or sake
- 1tablespoon minced garlic
- 1teaspoon dried chile flakes or hot chile paste
- 1tablespoon olive oil
- Chicken:
- 3-- boneless, skinless chicken breasts, cut into 3 pieces each (about 1 1/2 pounds)
- 2tablespoons olive oil (for oiling the grill)
Instructions
- To prepare chicken, add chicken pieces to marinade and toss lightly to coat. Cover with plastic wrap and refrigerate at least 1 hour.
- Prepare a medium-hot fire for grilling. Brush the rack with 2 tablespoons olive oil and place meat 3 inches from source of heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through. Note: To prepare the chicken stovetop, heat 1 tablespoon olive oil in a nonstick skillet. Add chicken; cook until done, 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Serve with a vegetable and rice or noodles, or use in salads or stir-fried dishes.
Recipe adapted with permission from Nina Simonds' Spices of Life (Alfred A. Knopf, 2005).
Nutritional Info *per serving
- Calories 220
- Glycemic Load 0
- Fat 13g
- Saturated Fat 2g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 8g
- Cholesterol 55mg
- Sodium 740mg
- Potassium 200mg
- Carbohydrate 3g
- Fiber 0g
- Sugars 0g
- Protein 21g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 2%
- Iron 6%
