Last night I had plans to try out our new Emeril’s Grill & Panini maker on my chicken breast seasoning recipe. After taking it out the box, and assembling it, I had the urge to use the normal charcoal grill. So, I’ll have to review the Emeril Grill later in the week. My aim with bringing simple, but great recipes, is to show people that wonderfully flavorful food can be prepared and cooked in a short amount of time. Anyway, on to the recipe.
I start with normal chicken breasts, that were from Sam’s Club. I have found that their meats and seafood are of a very good quality. After removing them from the packaging, and rinsing them thoroughly, I laid them on plate to start the process. With the breasts still moist from the washing, I lightly coated them with Goya’s seasoning w/pepper. That will give them a slight yellow tint. I then proceed to sparingly sprinkle crushed red peppers on the breasts. I then flip the breasts, and repeat those steps on the other side of the breasts.
The 2nd major step is to take the powder marinade from Weber (yes the grill people), called Grill Creations Southern Whiskey Marinade. Take a medium bowl, with 1/2 cup of olive oil (extra virgin), 1/2 cup of water and combine in the marinade and mix well. Once you have completed the mixing, start dipping the breasts in the mixture, and make sure both sides are fully coated. As you remove the breasts from the bowl, lightly rub it against the edge of the bowl to release any excess marinade back in to the bowl. This is enough marinade for six large chicken breasts. The entire process, should take about 5 – 10 minutes.
Once you have completed the last step, you can immediately starting cooking them. With this marinade, there isn’t any waiting for it to “soak in”. You can proceed to grill, bake or even use in a skillet. For this meal I chose to use a charcoal grill with mesquite chips. I did a slow cooking for 45 mins, and they came out perfect. There is one thing to note. The size of the chicken breasts does have a affect on the final taste. I used fairly large breasts, so if you buy small or medium sized chicken breasts, then you may want to not want to use the Goya seasoning.
To accompany the grilled chicken breast, I added a nice salad. The salad was made up of a variety of organic baby spinach, romaine, tango and other greens. To spice up the greens, I threw on some cranasins, whole walnuts, golden raisins, and corn bread croutons. Please let me know how you like this marinade. Enjoy.