Grilled chicken breasts
Profil:
How to grill chicken breasts. A guidelines to make a grilled chicken breasts with maximum softness and flavor.
Recipe for how to make a pesto marinade with curry souce for grilled chicken.
Learn how to prepare chicken breast for grill to make them tender and juicy with maximum flavorless and spicy.
pesto marinade for chicken to make it more tender and flavorful with grill.
Grill chicken breast with smoke of mint (mentha), lemon balm (melissa) and chives to get more flavor.
See how to Grill chicken breasts
Ingredients in grilled chicken breasts
| ⁞⁞⁞ Pesto marinade chicken ⁞⁞⁞ | ||
| Chicken breasts | 4 pieces | |
| Chili pepper (red one) | 1 | |
| Lime | 1 | |
| Garlic Cloves | 2 | |
| Stone pine nuts (Pine nuts) | 30 g | |
| Basil | 1 bunch | |
| Chives | 1 bunch | |
| Lemon balm | 1 bunch | |
| Olive oil | ½ Cup | |
| Salt | 2 tsp | |
| Pepper | 2 tsp | |
| Cherry tomatoes | 20 pieces | |
| Mint (A hefty bunch fresh mint or other fresh spice. Soak the hay in water in 20 minutes.) | 1 bunch | |
| ⁞⁞⁞ Glazen ⁞⁞⁞ | ||
| Butter (to steak) | 25 g | |
| Barberries (or Zereshg- Iranian barberris) | ½ cup | |
| Saffron | 0.1 g | |
| ⁞⁞⁞ Curry Souce ⁞⁞⁞ | ||
| Butter (or Margarin ) | 25 g | |
| Onion (smal yellow one) | 1 | |
| Curry | 1 tbsp | |
| White Wine | 1 cup | |
| Cream | 1 cup | |
| Mango chutney | ½ cup | |
| Chicken stock | ½ tbsp | |
| Chili pepper (red one) | 1 | |
| Scallion | 2-4 pieces | |
| Salt | 1 g |
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Cooking
Portions: 4
2 hours
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Recipe Grilled Chicken Breasts
- Pesto marinade chicken
- Peel the garlic.
- Cut the chile and garlic into large pieces.
- Rinse the lime thoroughly in lukewarm water.
- Grate the peel and squeeze out the juice.
- Blend the basil leaves, chives, lemon, garlic, stone pine and oil into a smooth puree.
- Add the grated lime peel and lime juice and season with salt and pepper.
- Cutting thin slits in the chicken.
- Smudge the puree on both sides of the chicken breasts.
- Place in the fridge for 1 ½ hours.
- Glazen
- Mix the melted butter with barberries ( or Zereshg- Iranian barberries )and saffron.
- Soak fresh mint or other fresh spice in water about 20 minutes.
- Curry sauce
- Slice the scallions.
- Chop the Chili pepper finely.
- Peel the onion and chop it.
- Fry the onion in a saucepan over medium heat.
- Add the curry and cook another minute.
- Add the wine and let it cook about 5 minutes.
- Strain the onions and pour the fluid back into the saucepan.
- Add cream, mango chutney, chicken stock.
- Let the sauce simmer for 5 minutes. Stir occasionally.
- Season with chopped chilli, Scallion, salt.
- Take out the chicken and let it reach room temperature.
- Grill
- Let coal burn down to an ashen embers.
- Add soaked fresh mint or other fresh spice directly above the coals.
- Put the checken breasts on the grill grate so that they cook with direct incandescent heat.
- Put on the lid and calculate about 10 minutes. Close the lid on the grill.
- Turn the chickens and roast for another 10 minutes with the lid on until they get nice color.
- Close the lid on the grill.
- Cut with a knife to check that the chicken is completely cooked, the juices should be colorless and transparent.
- Drizzle glaze over the chicken.
- Serve the chicken with rice and the curry sauce and roast cherry tomatoes.