Tasty Thursdays

I don’t know about you, but I’m a lover of good, tasty grilled chicken breasts! And just sometimes, I struggle with grilling it. The meat can very easily end up charred and dry on the ends, while still raw on the inside. I tried something different and the results were a mouth watering, juicy, grill!

Here’s What I Did

Pounded The Breasts

Pounded the boneless, skinless breasts to an even thickness that helped the meat cook more evenly, and not turn out too raw or dry.

Marinated the chicken in an acidic marinade made of lime juice. It’s almost like using buttermilk, but lime flavored. The acid helped tenderize the meat for grilling. If you suffer from acidity, then you might want to reconsider using lime juice. Remember, there are so many other ways to tenderize your meat.

Worked With Chilled Meat

Sliced up the chicken breasts into rather thin cutlets, right after taking them directly from the refrigerator. That way, they did not overcook and waited just long enough for the meat to have grill marks on them, yummy!

Coriander Or Garlic, Either Is Perfect!

I love coriander and I think it adds a unique taste to any kind of meat. I’m also very much aware that some of us don’t like it, one bit! So, if you fall under that category, not to worry! You can use freshly grated garlic to marinate.

I served these mouthwatering grilled chicken breasts with a creamy and savory spinach. What a burst of flavors it was. Enjoy!

Rekah

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