Tuesday, 25 December 2012
Grilled Chicken breast with Chilly Cheese Toast and Butter Garlic Corn on the Cob
A simple, healthy and easy to make dinner has always been this dish.
A meal in itself, with Grilled Chicken breast, chilly cheese toast, butter garlic corn on the cob and green peas.
Chicken Breasts - 3 ( 150-200 gms each)
Barbeque sauce - 1 cup
Pepper - freshly ground - 1 tsp
Salt to taste
Butter Garlic Corn on the Cob - 3 portions of one large one
Green peas - 1/4 cup - par boiled and drained
Cheese chilly toasts - 9 half slices
Marinate the chicken breasts in 1 cup of barbeque sauce so that all the sides of the chicken are well coated.
Let this sit in the refrigerator for atleast 4 hours, overnight is also fine.
Now grill the chicken breasts in a pre heated OTG, at 200 degrees Centigrade, by keeping on the wire rack for about 20-30 minutes, basting the chicken in between with the marination.
You could turn the chicken every 10 minutes so that both sides are well grilled.
If using open barbeque, grill for 10-12 minutes on each side.
But basting is necessary so that the chicken breasts do not get dry.
Since chicken breasts do not have bone, there is higher chance of them getting dry, so basting or applying marinade on the chicken being grilled is absolutely necessary.
Once the chicken is grilled, allow to rest for 5-10 minutes before serving.
Resting helps to cook the inside well.
Serve with Butter Garlic Corn on the cob, Chilly Cheese toast slices and green peas.