grilled chicken marinades

{c&é's favorite chicken marinades} via chevrons & éclairs

Though the season for grilled chicken is not here for a while, I do often enjoy the grilled chicken atop a skillet. With the seared lines, cooked on a lower temperature to retain moisture. I like to make about a pound of grilled chicken breast at a time and use it for salads, sandwiches, sometimes chopped fine to put on top of a grilled pita. You can do so much in terms of using grilled chicken, or any kind of meat, and so today I thought I would share my favorite flavor combinations. Now, I’m not putting the ingredient amount because you may prefer something more citrusy as opposed to spicy or sweet versus savory compared to me. So here are a few flavor combinations {excluding the salt and pepper seasoning} you may enjoy, and please do share any of your favorite via the comments section below!

zesty chipotle

grapeseed oil, fresh lime juice, lime zest, minced garlic, honey, cumin, chipotle powder

sweet asian

canola oil, brown sugar, soy sauce, lime juice, crushed red pepper, curry powder, ginger

citrus herb

olive oil, lemon zest, lemon juice, fresh oregano, sage, black peppercorn

mexican

canola oil, cumin, smoked paprika, spanish paprika, garlic powder, fresh garlic sliced

c&é special :: and pictured

olive oil, garlic, cumin, herbes de provence, spanish paprika, fresh rosemary

{c&é's favorite chicken marinades} via chevrons & éclairs

cooking tips

When grilling chicken indoors, start with a hot skillet sprayed generously with oil. Reduce heat to medium and add the chicken. Flip after about 7 minutes and continue searing and grilling. Cooking it on lower temperatures will retain moisture and will not overcook the meat or burn the exterior. If your chicken breast is 1-inch in thickness, be sure to tenderize it so it is about half-an-inch. Grilling chicken, either indoors or outdoors, is about patience.After grilling, immediately run the skillet under really hot water so the excess doesn’t stick.