I have been experimenting with cooking temperatures and times on my gas grill, and the best temperature and time combination for grilling chicken breasts (sans bones) is 450-475F for 6 minutes on each side. Not only does it come out super juicy, but the higher temperature makes much nicer grill marks. I would also suggest tenderizing your chicken breast with a mallot and/or a fork to even out the meat thickness so it cooks more evenly and to soften the meat.
When it comes time to grilling, make sure that when you throw your chicken breasts on the grill that you do it very quickly so that too much of the heat does not escape and that your grill can rebound from a small temperature drop instead of a very large drop. Leaving it open for as little as 30 seconds drop the temperature down as much as 150F, and that changes the grilling equation.
Let me know if you have luck with my recommended temperature and time for chicken breast!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Friday, October 9, 2009
Sunday, June 22, 2008
Polynesian (Hawaiian) Chicken Recipe
This is a recipe that my mom provided to me that's been a favorite in our family over the years. Please let me know if you like or dislike it!
Ingredients:
1/4 cup Margarine
1/2 cup Flower
2 tsp Salt
1/4 tsp Pepper
1 small Green Pepper thinly sliced
1 small Onion thinly sliced
1/3 cup sliced Green Olives (stuffed with Pimento)
1 13.5 oz can of Pineapple rings
1 10.5 oz can of condensed Tomato Soup undiluted
1/4 cup Chili Sauce
1/4 cup Pineapple Syrup (from can of Pineapple rings)
Instructions:
Use 13"x9" baking pan
Preheat oven to 375F
In baking pan melt butter. Roll chicken in mixture of flower, salt, and pepper, then place skin side down in pan. Bake 20 minutes. Take pan out, turn chicken pieces over, and top with green peppers, olives, pineapple rings, and onions. Combine tomato soup, chili sauce, and pineapple syrup, and pour over chicken. Cover pan with foil, and bake 30 more minutes, or until meat thermometer in one of the breasts reads 170F.
Goes well with a white wine such as a Kendall Jackson Chardonnay.
Ingredients:
1/4 cup Margarine
1/2 cup Flower
2 tsp Salt
1/4 tsp Pepper
1 small Green Pepper thinly sliced
1 small Onion thinly sliced
1/3 cup sliced Green Olives (stuffed with Pimento)
1 13.5 oz can of Pineapple rings
1 10.5 oz can of condensed Tomato Soup undiluted
1/4 cup Chili Sauce
1/4 cup Pineapple Syrup (from can of Pineapple rings)
Instructions:
Use 13"x9" baking pan
Preheat oven to 375F
In baking pan melt butter. Roll chicken in mixture of flower, salt, and pepper, then place skin side down in pan. Bake 20 minutes. Take pan out, turn chicken pieces over, and top with green peppers, olives, pineapple rings, and onions. Combine tomato soup, chili sauce, and pineapple syrup, and pour over chicken. Cover pan with foil, and bake 30 more minutes, or until meat thermometer in one of the breasts reads 170F.
Goes well with a white wine such as a Kendall Jackson Chardonnay.
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