How to Make Grilled Chicken With Lemon Basil Pasta
Place your chicken breasts on a cutting board and trim the fat from each one., Cut small, crosswise slits down the length of each chicken breast., Place the chicken breasts in a sealed plastic bag with your favorite marinade. , Refrigerate the...
Step-by-Step Guide
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Step 1: Place your chicken breasts on a cutting board and trim the fat from each one.
You only have to do this on one side of each breast. ,,, To grill the chicken, light your grill and leave it on high.
Oil the grates on your grill while it is heating up.
Put a few tablespoons of cooking oil in a small bow.
Dip a pastry brush into the oil and brush the grates with the oil.
This will help prevent the chicken breasts from sticking to the grates.
Arrange the chicken breasts on the hottest part of your grates and let them cook for 2 to 3 minutes.
Use your grill tongs to lift the chicken pieces and turn them over.
Continue to grill the chicken pieces for another 2 to 3 minutes.
Test for doneness by inserting a meat thermometer into the thickest part of the meat.
Your chicken is done when the internal temperature on your meat thermometer registers 165°F (75°C).
To broil the chicken, adjust the broiler rack on your stove so that the broiler pan with the chicken pieces on it will be about 6 inches (15.2 cm) beneath the stove’s coils or flame.
Turn the broiler on and let it preheat while you prepare the chicken breasts for broiling.
Oil your broiler pan with cooking oil.
You can brush the oil on with a pastry brush or apply the oil with a folded paper towel.
Arrange the chicken breasts on the broiler pan.
Slide the pan into the broiler and broil the chicken for 8 to 10 minutes.
Use long-handled tongs to turn the chicken over and broil the chicken pieces on the other side for another 8 to 10 minutes.
Remove the broiler pan from the oven and place it on top of the stove.
Test for doneness by inserting a meat thermometer into the thickest part of the meat.
Your chicken is done when the internal temperature on your meat thermometer registers 165°F (75°C). , -
Step 2: Cut small
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Step 3: crosswise slits down the length of each chicken breast.
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Step 4: Place the chicken breasts in a sealed plastic bag with your favorite marinade.
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Step 5: Refrigerate the chicken breasts for at least 2 hours or overnight.
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Step 6: Cook the chicken breasts by either grilling them outdoors or under your stove’s broiler.
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Step 7: Remove the cooked chicken to a warming platter and let it rest while you prepare the pasta.
Detailed Guide
You only have to do this on one side of each breast. ,,, To grill the chicken, light your grill and leave it on high.
Oil the grates on your grill while it is heating up.
Put a few tablespoons of cooking oil in a small bow.
Dip a pastry brush into the oil and brush the grates with the oil.
This will help prevent the chicken breasts from sticking to the grates.
Arrange the chicken breasts on the hottest part of your grates and let them cook for 2 to 3 minutes.
Use your grill tongs to lift the chicken pieces and turn them over.
Continue to grill the chicken pieces for another 2 to 3 minutes.
Test for doneness by inserting a meat thermometer into the thickest part of the meat.
Your chicken is done when the internal temperature on your meat thermometer registers 165°F (75°C).
To broil the chicken, adjust the broiler rack on your stove so that the broiler pan with the chicken pieces on it will be about 6 inches (15.2 cm) beneath the stove’s coils or flame.
Turn the broiler on and let it preheat while you prepare the chicken breasts for broiling.
Oil your broiler pan with cooking oil.
You can brush the oil on with a pastry brush or apply the oil with a folded paper towel.
Arrange the chicken breasts on the broiler pan.
Slide the pan into the broiler and broil the chicken for 8 to 10 minutes.
Use long-handled tongs to turn the chicken over and broil the chicken pieces on the other side for another 8 to 10 minutes.
Remove the broiler pan from the oven and place it on top of the stove.
Test for doneness by inserting a meat thermometer into the thickest part of the meat.
Your chicken is done when the internal temperature on your meat thermometer registers 165°F (75°C). ,
About the Author
Margaret Barnes
Committed to making pet care accessible and understandable for everyone.
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