Low-Carb Grilled Fusion Chicken
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
4 boneless, skinless chicken breasts
chopped fresh cilantro for garnish
1/4 cup olive oil
1 tsp. garlic puree
1 T rice vinegar
2 T fresh lime juice
1 tsp. Worcestershire sauce
1 tsp. grated ginger root or ginger puree from a jar
1/2 tsp. ground Chipotle Chile Powder
1/2 tsp. salt
Directions
Trim all visible fat and undesirable parts from chicken breasts, trim breasts so they are the same thickness, and then cut small slits crosswise going down each breast. When you’re ready to cook, spray the grill with non-stick spray or brush with high smoke point oil; then preheat grill to medium hot This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results. Put chicken on grill top side down on the diagonal and cook about 4 minutes Turn chicken over and cook about 4-8 minutes on the other side, until chicken feels firm but not hard to the touch when you press on it with your fingers. Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill. Serve hot, garnished with chopped cilantro if desired.