Food, Drink and Recipes

You can cook breasts whole, cut in half and opened to a butterfly shape, pounded flat or even cut into chunks and put on skewers.

The easiest way is to just rub olive oil over both sides of the chicken breasts. Sprinkle them with salt and pepper to taste and place them on the grills.

If you want them moist, marinade the chicken breasts in the refrigerator at least 30 min in an oil and acid based marinade with your favorite flavorings.

To marinade whole chicken breasts:

Without cutting all the way through, carefully cut small crosswise slits down the length of whole chicken breast so that the marinade will penetrate the meat better and help the chicken cook evenly.

* Never baste with the reserved marinade. It contains bacteria from the raw chicken
For ideas of a marinade read the how to make vinaigrette guide.

If you want to coat them with a sauce wait to add the sauce until just before it is cooked through to prevent the sauce from burning.

Oil the grill and cook the chicken breasts on a medium high fire. Cook thinner piece 4 to 5 minutes. Thicker pieces may take 10 to 20 minutes.

When the chicken is cooked it should feel firm to the touch but not hard and the juices should run clear. The outside of the chicken should be well browned on both sides.