19 Jun Special of the day: Grill Once, Eat Thrice…How nice!
Summer has arrived, and the living is good, especially if you have a plan in hand to answer the age old question of What’s for dinner? We are here to help this week- not once, not twice, but three times by paying it forward and marinating and grilling some chicken breasts.
Juicy flavorful chicken hot off the grill can be served alongside buttered pasta for a satisfying supper or sliced to showcase in a summer sandwich or salad. And having grilled chicken in the refrigerator ready to go means you’re just a few additional ingredients and minutes away from enjoying BBQ Chicken Pizza for dinner one day and Thai Coconut Chicken Curry, another night, with minimal prep and time in the kitchen.
Set aside a short block of time to prepare the cooked chicken breasts to use for three dinners this week. With the heavy lifting done early on, you are freed up to breathe a sigh of relief and relax knowing the cooking is done for the next few days.
Saving you time and serving up several satisfying suppers is this week’s Special of the day: Grill Once, Eat Thrice…How nice! with recipes for Grilled Marinated Chicken, BBQ Chicken Pizza and Thai Coconut Curry Chicken. Enjoy!
Recipe development and food photography by Sydne George.
Grilled Marinated Chicken
Make the marinade:
1 cup soy sauce
½ cup canola oil
3 cloves garlic, minced
¼ tsp. white pepper
½ cup (packed) fresh basil leaves, sliced into thin strips
Whisk all marinade ingredients together and pour over four boneless, skinless chicken breasts in a large plastic sealable bag. Seal bag and refrigerate for at least thirty minutes.
Remove chicken breasts from refrigerator and bring to room temperature before grilling.
Preheat grill to 350 degrees.
Remove chicken breasts from marinade and grill on preheated grill for 6-8 minutes on a side, turn and grill other side for an additional 6-8 minutes, or until chicken is cooked through. Remove from grill and let rest briefly. (Serve Grilled Marinated Chicken as you like and reserve extra grilled chicken for use in BBQ Chicken Pizza and Thai Coconut Curry Chicken.)
Slice Grilled Marinated Chicken into thin slices. Serve with rosemary roasted red potatoes. Enjoy!
BBQ Chicken Pizza
Preheat oven to 375 degrees.
Make the BBQ sauce:
1 cup ketchup
¼ cup orange juice
2 tbsp. honey
½ tsp. garlic powder
dash of Tabasco sauce (or more, to taste)
Whisk all BBQ sauce ingredients together in medium bowl.
Assemble the BBQ Chicken Pizza:
Spread BBQ sauce over
an Italian Artisan Pizza Crust flatbread (Albertsons bakery)
½ red onion, sliced into thin rings
1 Grilled Marinated Chicken breast (from recipe above), sliced into bite-sized pieces
1 ½ cups smoked Gouda cheese, grated
Bake assembled BBQ Chicken Pizza in preheated oven for 10-14 minutes, or until cheese is melted and bubbly.
Top with fresh cilantro leaves.
Slice and serve.
Thai Coconut Curry Chicken
Make the Thai Coconut Curry Sauce:
1 tbsp. red curry paste (Asian food aisle)
13.66-ounce can coconut milk (Asian food aisle)
1/8 tsp. salt
1 clove garlic, minced
½ tsp. fish sauce (Asian food aisle)
In a medium mixing bowl, whisk together all sauce ingredients until smooth.
Heat large sauté pan over medium high heat. Add sauce to hot pan and bring to a simmer. Dice 2 grilled chicken breasts into bite-sized pieces. Add chicken to simmering sauce. Cook briefly until chicken is heated through. Do not overcook. Serve hot over cooked rice. Garnish with toasted coconut and fresh basil strips. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.