Grilled Stuffed Chicken Breast Recipes – Say goodbye to grilled chicken breasts that are dry and tasteless. Every time, this recipe yields juicy, delicious chicken. Grilled chicken is a wonderful illustration of how the simplest meals can be the most difficult to master in the kitchen. Because boneless chicken breasts are so lean, they are frequently dry, rubbery, and tasteless. Contrary to common perception, marinating alone will not prevent grilled chicken from drying out; in fact, the marinade is frequently the source of the problem! This Recipe will make you feel like a true grown-up who has her life together. Whether you have them on hand for fast lunches (just look at how well you meal prep!) maybe make them for supper today (they’re very nutritious!) A juicy grilled chicken breast feels like a meal-time improvement, yet it’s simple to make at home.
Easy Grilled Stuffed Chicken Breast Recipes:
I enjoy quick and easy supper dishes that don’t take a long time to prepare. This is one of my favorite “fancy” delicious chicken recipes, and it’s really simple to create while keeping the chicken soft and juicy. The chicken is halved and filled with sautéed bell peppers and onion. Then two slices of Provolone Cheese are placed in between. The finishing touch is a Cajun spice mixture spread all over the chicken to provide flavor when cooked.
You can grill the chicken on an outdoor grill until charred and tender, or cook it on a stovetop grill pan and enjoy this dinner every day of the week!
Why You Will Love This Recipe?
- Quick and simple! It just takes 5 minutes to prepare and 15 minutes to cook this chicken. It’s ideal for a quick and easy supper that everyone will enjoy!
- It’s really delicate and delicious! There will be no dry chicken here! The grill produces deliciously crunchy pieces, and the interior is properly cooked.
- This chicken dish has a low carbohydrate count and a high protein content. For a keto-friendly supper, pair it with a fresh salad, vegetables, or cauliflower rice.
Ingredients:
- chicken breasts, boneless and skinless
- olive oil
- minced garlic cloves
- thyme
- oregano
- salt
- black pepper
- zest of lemon
How To Make Grilled Stuffed Chicken Breast Recipes?
- Chicken Pound: Pound the chicken to a thickness of 1/2 inch for uniform (and speedy) cooking.
- Marinate: Prepare the marinade and let the chicken to marinate for about 30 minutes. This adds taste while while keeping it juicy.
- Grill: Preheat the grill to medium-high and cook the chicken for about 6 minutes per side. This locks in the fluids, keeping your chicken breasts juicy. The increased heat creates a beautiful sear while also adding the char from the barbeque that we all adore!
- Because boneless chicken breasts are relatively lean, they can quickly dry out if overdone, so be careful not to overcook them. Marinate the chicken breasts for around 30 minutes to create tender grilled chicken breasts (I like to prep my sides while I wait).
Tips And Tricks:
- Choose chicken breasts that are around the same size and shape to ensure uniform cooking. I avoid excessively thick chicken breasts since they take much longer to cook.
- The marinade can be made up to one day ahead of time.
- Serve your grilled chicken breast with mashed potatoes or rice, or prepare a double batch and use the leftovers in other recipes. Salads, spaghetti dishes, and pizza all benefit from chopped grilled chicken
- This chicken will keep in the fridge for up to 3 days, making it ideal for meal prep.
- It’s ideal to cook this chicken over medium heat since you don’t want the outside to burn before the interior is fully done.
The Marinate:
Although lemon is an important element in this marinade, I just use the zest. Acidic substances (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts, contrary to popular belief. They do the opposite: they “cook” the outside of the meat, giving it a leathery feel. The zest adds a lot of lemon flavor to the chicken without changing its juicy texture. A fine grater is ideal for zesting oranges. Simply brush the lemon across the blades in one direction, rotating the lemon as you go. Remove just the yellow pith; the white pith beneath is bitter.
- After zesting the lemon, combine all of the marinade ingredients (excluding the chicken) in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape).
- Place the chicken breasts in the bag and massage the marinade into them until they are equally covered.
- Seal the bag and set it in a dish in the refrigerator (the bowl prevents leaks); marinate the chicken for at least 4 hours or overnight.
More Seasoning Ideas For Grilled Chicken Breast:
- This recipe may be used as a starting point for any of your favorite rubs and seasonings.
- Grilled Lemon Chicken Breast Add 1 more lemon zest to your marinade. Finish with a squeeze of lemon juice on top of the cooked chicken.
- Grilled chicken breast with Italian flavors. Italian seasoning should be used to season the chicken. Serve with a handful of shredded Mozzarella or Parmesan cheese on top.
- Grilled chicken breast with BBQ sauce. Instead of marinating the chicken, brine it by sprinkling it with kosher salt. Allow for 30 minutes in the refrigerator. Remove any excess salt with a brush. Before and halfway through cooking, baste the chicken with Barbecue Sauce. Serve with additional sauce on the side for dipping.
- Grilled Buffalo Chicken Breast Instead of the BBQ sauce mentioned above, spray the chicken with Buffalo sauce.
- Chicken Teriyaki Breast 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil are combined to make a marinade. Set aside 1/4 cup of the marinade to brush over the grilled chicken when it’s done.
How Long Should You Grill a Chicken Breast?
This answer will vary based on the temperature of your grill and the thickness of your chicken breasts. I don’t pound my chicken in this grilled chicken breast dish unless it’s really thick in some places and thin in others. Place the chicken breasts on the grill once they have been marinated. Cook them for 7-8 minutes on each side, without lifting (you don’t want to lose your lovely grill markings!). Cook for a further 7-8 minutes, or until a meat thermometer inserted into the thickest portion of the chicken breast registers 165°F. Allow your chicken to rest for around 3-5 minutes before chopping to preserve it juicy (just enough time to fill your plates and get to the table).
Can I Prepare This Chicken Without a Grill?
If you don’t have an outside grill, you may cook this chicken on the stovetop in a grill pan. You may alternatively bake the chicken for 20 to 25 minutes in a preheated oven at 400F.
What Types Of Chicken Can I Grill?
This procedure is applicable to all cuts of chicken. You can use bone-in or boneless chicken, as well as skin-on or skinless skin. Leaving the bone and skin on maximizes taste and juiciness. Pounding the chicken for bone-in chunks is not necessary.
Is It Possible To Prepare The Chicken Ahead Of Time?
This chicken is best served right off the grill, but you can get a head start by seasoning the chicken ahead of time. Refrigerate it for up to a day, covered.
Leftovers can be stored in the refrigerator for up to 3 days. For quick lunches, I slice it up and toss it into salads.
Tips For Using A Freezer:
- Before freezing the chicken, ensure that it has totally cooled.
- Keep the chicken chunks whole (no slicing before freezing).
- Wrap each piece individually in plastic wrap and store them all in a Ziploc bag to avoid numerous pieces sticking together (which increases defrosting time). This also allows you to thaw one piece at a time if desired.
Storage Suggestions:
- To keep. Refrigerate the chicken for up to 3 days in an airtight container.
- To heat up again. Warm leftovers gently in a pan over medium-low heat or in the microwave.
- To put a stop to. Freeze the chicken for up to 3 months in an airtight freezer-safe container. Thaw in the refrigerator overnight before reheating.
How To Serve Grilled Chicken Breast?
- On a pizza. Finish your favorite pizza with chopped grilled chicken breast. It would be a delicious addition to Ricotta Pizza with Peaches or English Muffin Pizza.
- On Pasta. Grilled chicken would be a great addition to Vegan Mushroom Stroganoff or Spinach Artichoke Mac & Cheese.
- Salad. Add chopped grilled chicken to salads like this Red White and Blue Quinoa Fruit Salad or this Cucumber Tomato Avocado Salad.
- Sandwiched. A grilled chicken breast sandwich (such as these Green Chile Grilled Chicken Burgers) is a tasty way to use this recipe! Serve the grilled chicken breast on a bun with cheese and other toppings of your choice.
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Grilled Stuffed Chicken Breast Recipes
Grilled Stuffed Chicken Breast Recipes - Say goodbye to grilled chicken breasts that are dry and tasteless. Every time, this recipe yields juicy, delicious chicken. Grilled chicken is a wonderful illustration of how the simplest meals can be the most difficult to master in the kitchen.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 tbsp. extra-virgin olive oil
- 4 minced big garlic cloves
- 1 tsp. dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp of salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp lemon zest
Instructions
Place the chicken breasts in a 1-gallon zip-lock bag, one at a time, and pound to an even 12-inch thickness with a meat mallet.
In a 1-gallon zip-lock bag, combine all of the ingredients except the chicken (go ahead and use the same one you used for pounding if it is still in good shape). Place the chicken breasts in the bag and massage the marinade into them until they are equally covered. Seal the bag and set it in a dish in the refrigerator (the bowl prevents leaks); marinate the chicken for at least 4 hours or overnight.
Preheat the grill to high heat and brush the grates with oil. Place the chicken breasts on the grill and cook for 2 to 3 minutes per side, covered. Cooking time should not be exceeded. Place the chicken on a serving dish and serve.
Notes
TO STORE: Place the chicken in an airtight container and refrigerate for up to 3 days.
REWARM LEFTOVERS: Gently reheat leftovers in a pan over medium-low heat or in the microwave.
TO FREEZE: Place the chicken in an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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