Chargrilled Chicken Breast
A chargrilled chicken breast is a juicy and flavorful dish that is perfect for a summer cookout or a quick and easy weeknight meal. The chicken is cooked over high heat on a grill, which gives it a smoky flavor and beautiful grill marks.
- 2.00 KG CHICKEN BREAST BONELESS
- 0.05 KG PEPPER BLACK
- 0.05 KG SALT
- 0.03 KG THYME FRESH
- 0.60 KG DEMIGLAZE
- 0.003 KG OIL
- 0.80 KG MASHED POTATO
- 0.20 KG BABY CARROT
- 0.20 KG BABY POKCHOY
- 0.20 KG BROCCOLI
- 0.20 KG CHERRY TOMATO
- 0.20 KG MUSHROOM
THE CHICKEN
- MARINATE WITH SALT, CRACKED BLACK PEPPER, THYME AND LITTLE OIL.
- MAKE MASHED POTATOES AS SHOWN IN THE BASIC RECIPE.
THE VEGETABLES.
- PEEL AND TRIM BABY CARROTS, CLEAN AND SCORE BOKCHOY AT THE BASE, REMOVE STALKS FROM MUSHROOMS.
- CUT BROCCOLI INTO FLORETS.
METHOD
- SEAR THE CHICKEN ON THE GRILL AND FINISH COOKING IN THE OVEN TILL WELL DONE.
- BLANCH CARROTS, BROCCOLI AND BOKCHOY IN WATER. TOSS IN BUTTER WITH MUSHROOMS
- and CHERRY TOMATOES, SEASON, SPRINKLE CHOPPED PARSLEY
- HEAT THE JUS AND ADJUST CONSISTENCY.
- PLATE SPRINKLE CRACKED BLACK PEPPER ON THE PLATE.
- Serving size: A typical restaurant portion of grilled chicken breast can be much larger than 3 ounces, so the calorie and fat content will be higher.
- Marinades: As mentioned before, marinades can add significant calories, fat, and sodium. Choose low-fat, low-sodium marinades if you’re watching your intake.
- Cooking method: While chargrilling is generally considered a healthy cooking method, using high heat can increase the formation of harmful compounds called heterocyclic amines (HCAs). To minimize HCAs, marinate the chicken beforehand, cook at a lower heat for longer, and avoid charring.
