The one thing I love about summer is all of the grilling we get to do and the eating al fresco (that means outside, right?). Even if you have those indoor grill pans, nothing beats the carcinogens of an actual grill. I mean the grill marks.
Our dinner tonight was grilled chicken pitas. I’m going to give you the recipe for the grilled chicken (super easy) then you just assemble with your favorite toppings. Mine has lettuce, Ranch dressing, and red onion. Yum!
Grilled Italian Chicken Breast Fillets
- 4 chicken breast fillets
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 1/2 teaspoons finely chopped garlic
- 1 teaspoon crushed red pepper flakes
- 1/3 cup olive oil
- 1 1/2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
Place chicken in bowl; return to refrigerator. In a separate bowl mix together lemon juice, salt, garlic and red pepper; gradually whisk in olive oil. Stir in dried oregano. Pour marinade over chicken to coat. Cover and refrigerate at least one hour, turning chicken occasionally. Preheat grill to medium-hot. Remove chicken from marinade and discard. Grill until tests done.
Grilled Taco Chicken
- 2 tablespoons taco seasoning mix
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 1/2 lbs boneless skinless chicken breasts
- nonstick cooking spray
Preheat grill to medium high heat. In a small bowl, combine taco seasoning mix, chili powder and salt. Spray each breast with cooking spray and sprinkle with spice mixture. Rub evenly to coat well. Grill chicken, turning occasionally, for 15 to 18 minutes or until no pink remains in the chicken and the juices run clear.
KRISTI’S DAD’S BASTING SAUCE
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1 cup water
4 tablespoons butter
1 teaspoon garlic powder
Bring to a boil slowly. Baste on meat liberally.