Chicken for Dinner Again?
As is often the case, I had chicken breasts but no idea what I wanted to do with them. I opened up my new favorite cookbook, How to Grill Everything, Simple Recipes for Great Flame-Cooked Food by Mark Bittman, and found this light and delicious recipe.
The grilling bible includes recipes for (you guessed it) pretty much everything you could think of, from quick-pickled charred vegetables to tzatziki lamb burgers, and, in typical Bittman fashion, the book also offers variations on every recipe, so readers can customize as they see fit. Alison Spiegel, Food & Wine
Happy cooking, hon.
Grilled Sweet-and-Sour Boneless Chicken Breasts
1 1/2 pounds boneless, skinless chicken breasts
1 red onion, cut into small wedges
approximately 1/4 cup olive oil
1/4 cup pineapple juice
1/4 cup rice vinegar
2 Tablespoons honey
1 Tablespoon soy sauce
salt and pepper
- If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Meanwhile, start the coals or heat the gas grill for medium direct cooking. Make sure the grates are clean.
- Make the sweet-and-sour sauce. Combine pineapple juice, rice vinegar, honey, and soy sauce. Put them in a small saucepan over medium-low heat and let bubble for 2 to 3 minutes. For a shot of heat, add sriracha or other hot sauce to taste before pouring over the grilled chicken and onion. Before grilling the onion, brush it with oil, not the sauce; the sugar in it will burn.
- Pat the chicken dry with paper towels, then pound the breast to an even thickness if necessary. Brush with oil and sprinkle with salt and petter on both sides. Skewer the onion wedges and brush with olive oil.
- Put the chicken and skewers on the grill directly over the fire. Close the lid and cook the chicken, turning once, until the breasts are no longer pink in the center, 3 to 8 minutes per side depending on their size. (Nick with a small knife and peek inside.) Cook the onions, turning the skewers several times, until they have softened and taken on some color, even some char, 8 to 10 minutes per side. As they finish, transfer the chicken and onions to a deep platter or shallow bowl. Let them rest for 5 minutes.
- Slice the chicken 1/2 to 3/4 inch thick and return it to the platter. Slide the onions from the skewer and scatter then over the chicken. Pour the sweet-and-sour sauce over all and serve. Or cover and refrigerate for up to 12 hours and serve cold or at room temperature.
Yield: 4 servings