My recipe for easy Grilled Chicken can be served up endlessly. Just keep changing the herbs and spices.
You could easily try marinating the chicken as well.
Why not cook it on the barbeque for a change?
Just to ease any confusion, grilling is a cooking process where the dish is placed directly under a heat source. It’s also called broiling.
Easy Grilled Chicken
PREPARATION TIME: 5 MINUTES
COOKING TIME: 10 to 15 MINUTES
SERVES: 4
800g (1 ¾ pounds) chicken breasts, sliced crossways into thick strips
olive oil, just a splash
freshly chopped herbs or a spice mix from a jar
Heat your griller to high.
Put the chicken strips into a clean plastic bag. Pour in the oil and sprinkle in your choice of herbs and spices, salt and pepper…or if you’ve got little kids, just stop at the oil.
Twist the bag closed and shake the chicken well so that all the strips get a light coating of oil (and flavorings).
Take a baking sheet and cover with tin foil (helps save on washing up time). Tip the chicken out onto the sheet and spread evenly so no pieces overlap.
Grill for 5 minutes, then turn the pieces over and return to the griller for a further 5 minutes.
Check to see if they are done (there should be an even texture and no pinkness), if not, turn the pieces again and pop back in. Keep checking them; they should only need an extra 2 or 3 minutes.
While the chicken strips are cooking you can prepare your choice of the following:
A huge mixed leaf salad (make up your own or just open and rinse a bag of ready made from the supermarket).
OR Steamed mixed veggies.
PLUS rice or pasta for the kids, young teens or very active people in the house.
Rice will take the longest to cook, so either make up a big batch in keep some in the freezer, or if you can’t wait, go for the pasta – it should only take 20 minutes including the time needed to heat the water.
If you have time and feel up to it, you could also make up a tasty mayonnaise sauce.
1 cup of mayonnaise
1 clove of garlic, crushed and finely chopped
zest of one lemon
juice of ½ a lemon
2 tablespoons of freshly chopped mixed herbs (like parsley, chives, thyme, rosemary, tarragon)
Just mix all the ingredients together.
This mixture will keep, sealed, in the fridge for up to 4 days.
You’ll only need a couple of teaspoons drizzled over the top of the chicken, or on the side for dipping.
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