How can I spice up traditional grilled chicken while keeping it healthy?

Question

Let me preface this by saying I cannot cook to save my life...lol...

I'm just looking for some relatively simple ways to cook chicken and make it taste really good without adding a lot of butter and oil - like maybe trying some marinades or spice rubs. I've looked at some recipe sites and just got lost when I didn't recognize most of the ingredients. Does anyone have any favorites they'd like to share?

Also, whats the best way to cook it if I don't have an outdoor grill? I have a small George Foreman gril, but it seems every time I cook chicken on it, it cooks the outside too fast and the inside doesn't get done. I live in an apartment, and I can't get an outdoor grill. :(

Please help!

Answer 1

lol I hear ya. I can't cook either and when me and my boyfriend moved in together it was fast food everynight...then came the weight. I found this recipe called "Cheesy Chicken and Rice" and it is SOOOO good. Its not that bad for you at all either, chicken, rice, veggies, low fat cheese and cream of chicken soup, reduced fat. Its not a grilled chicken though, its a bake. Its so easy though and the chicken is as juicy as ever. Give a try, I guarantee you'll love it.

From: Campbell's Kitchen
Prep Time: 5 minutes
Bake Time: 45 minutes

Serves: 6
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.

2. Top with chicken. Season chicken as desired. Cover.

3. Bake at 375°F. for 45 min. or until done. Top with cheese.

TIP: Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.

Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.

Answer 2

Marinades and rubs are so important-- salad dressing, Jamaican Jerk seasoning, simply letting the chicken absorb aromatic vinegars (which you can find in any grocery) work amazingly well. Buy the chicken fresh and freeze up separately seasoned meal-sized portions-- the defrosting process will also be an intense marinating opportunity. I'm a firm believer in anything acidic when dealing with chicken-- it "pre-cooks" the meat by breaking down (and flavoring) the meat fibers. Try adding regular vinegar, lime and lemon juice to any seasoning you are using. This is fat free and very cheap!

Try sauteing in a frying pan-- a little olive oil on the bottom of the pan, heat it until when you spritz it with water it sizzles, put the chicken in and turn over when about 30% of the chicken is white (from the bottom up). This keeps all the juices and seasonings in the chicken without a grill-- don't know much about a George Forman, but I do know that you should probably stick to chicken cutlets when using, since these are thinner and will cook appropriately, rather than the larger chicken breast.

Answer 3

I have a small George Foreman grill and I love to cook chicken on it. The trick is that you have to flatten the chicken out evenly with a mallet. Once you pound the chicken it should cook more evenly without burning on the outside. I like Mrs. Dash marinade because it's salt free which is more healthy for you. Mrs. Dash also makes a grill seasoning for chicken which is really good as well. When you're grilling the chicken it's a good idea to flip the chicken over so that it cooks more thorough. I also love making quesadillas on the grill too. Once you grill the chicken just take a damp rag or paper towel to clean off the grill. Then cut the chicken up into small pieces and place on a tortilla. Add whichever cheeses you like or any other ingredients you like in a quesadilla. Top with another tortilla and grill until the cheese is melted and the tortillas are a little crisp. Once it's done you can cut it into slices/wedges. I like mine with a little sour cream and salsa. Hope you try it sometime. Happy grilling!

Answer 4

Try Paul Newman's Italian dressing. It is THE best chicken marinade. Pierce the chicken a few times so that it soaks up the marinade. You can always pre-cook chicken by boiling it a bit if you're having trouble getting it to cook all the way on the grill, then throw it on the grill. Not my preferred method but I'm sure it would work. I use skinless/boneless chicken breasts which you can pound to thin out. This will make it easier to grill, too. Once it's cooked, I like to slice it and put over fettucini alfredo and sprinkle with parm cheese (yum!). You can buy fettucini alfredo in a box and cook on the stove by just adding water, margarine and milk. Use very little margine and skim milk to reduce the calories (it's fool proof). Add some vegs and you've got an easy "gourmet" meal!

Answer 5

Marinate the chicken in an Italian Salad dressing. Buy a bottle (the cheapest kind works fine) and then bake the chicken in a shallow casserole dish for about 35 minutes at 350 degrees.
I like to marinate the chicken overnite in the fridge when possible (or 4-6 hours in the fridge) for same day cooking. Drain most of the salad dressing off befoe baking.
You can also "broil" the chicken in the oven/broiler or outside on the grill.
Experiment with different types of dressings for other flavors.
Try looking up chicken receipes on www.foodnetwork.com. They offer several and are not difficult at all.

Answer 6

Try these.... easy, simple and delicious......;-p

#1...Grilled Chicken with Parsley Sauce
Prep: 10 min / Cook: 10 min

4 Skinless, boneless chicken breast halves (5 ounces each)
1/2 tsp each salt, paprika, and ground coriander
1/4 tsp sugar
1 cup packed parsley leaves, preferably flat-leaf
1/4 cup chicken broth
1 tbsp lemon juice
2 tsp olive oil

1. Preheat the grill to medium (or preheat the broiler). Rub the chicken with 1/4 tsp of salt and all of the paprika, coriander, and sugar. Grill the chicken 8 inches from the heat (or broil 6 inched from the heat) for 6 to 8 minutes per side, until cooked through.

2. Meanwhile, in the food processor, puree the parsley, broth, lemon juice, oil, and the remaining 1/4 tsp salt. Spoon the sauce over the chicken. Serves 4.

#2... One-Pot Dish-Chicken Simmered with Spicy Dried Fruit
Prep: 10 min / Cook: 45 min

In Morocco this dish is called 'Tagine', named after the earthenware pot in which it is traditionally cooked. Dried fruits are one of the most popular ingredients in Middle-Eastern cooking, and in this recipe the spicy fruit keeps the chicken really juicy and tender. Most good supermarkets sell ready-to-eat dried fruit salad, which does not need soaking.

4 X 10oz (275g) chicken quarters
1/2 pint (285ml) chicken stock
1/4 pint (150ml) orange juice
2 tsp paprika
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
9oz (250g) pack ready-to-eat dried fruit salad
salt and freshly ground black pepper

To prepare the chicken, remover all of the skin and any fat from the quarters.

Pour the chicken stock and the orange juice into a flameproof casserole, then add the spices and stir it well. Add the dried fruit and bring slowly to the boil, stirring continuously. Then add the chicken quarters and season to taste. Baste the chicken pieces well with the liquid.

Lower the heat and cover the pan with a tightly fitting lid, then simmer very gently for about 30-35 minutes, until the chicken is tender. Lift the lid occasionally during the cooking, and stir the chicken and dried fruit to ensure that they cook evenly.

Taste and adjust the seasoning with salt and ground black pepper, then serve immediately.

~~~~~ Enjoy! ~~~~~ Good luck! ~~~~~ _;-)

Answer 7

OK, I am a really good cook, and also have an indoor grill. Boneless chicken is what works on indoor grills, You have to turn it halfway through the cooking time, which they do not tell you in the instructions. when the grill is cold, spray with Pam of some other low fat cooking spray.

I make my own marinades, much less fat. My favorite for chicken is tequila-lime. Put chicken in a marinade bowl, add a splash of tequila, zest the lime first, then squeeze the juice in, press a fresh garlic clove, a *tiny* pinch of ground cumin, fresh ground black pepper, sprinkle of Lawry's season salt, and either fresh chopped cilantro of a pinch of dried cilantro.

Answer 8

here is a good recipe!!!

Moroccan Grilled Chicken
SUBMITTED BY: The South Beach Diet Online


INGREDIENTS
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
3 cloves garlic, minced
4 boneless, skinless chicken breast halves
1 (5.8 ounce) box dry couscous
Red Pimiento Sauce
DIRECTIONS
Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced. Remove from the grill and keep warm.
Meanwhile, prepare the couscous according to package directions. When the couscous is ready, divide it among 4 plates. Thinly slice each chicken breast and fan over the couscous on each plate. Drizzle 2 tablespoons of the sauce over each chicken breast.

Answer 9

As far as a good chicken recipe, you can add whatever your taste is and go from there. (marinades,rubs,spices etc) The more important part is how to cook the chicken.
1) hot pan, hot oil add chicken and cook till both sides are brown, reduce heat to low, cover chicken (add little liquid if there is none) apple juice,wine,etc and cook till insides has reached 185 Degrees.
2) brown outside of chicken only on top of stove and finish in oven set at 400 degrees till done
3) bake in a 375 degree oven till cooked through

Answer 10

Baked chicken cutlets are REAL simple and tasty...........

Flower, egg and then breadcrumb the cutlets, and bake till the crumbs brown over. Flip once....... A little of the crumbs will fall off when flipping but it's much healthier than frying them!! Killer, w/ melted mozz on garlic bread, but that's just me!! Maybe a little tomato sauce/mozz if you're into the parmigiana thing! The key to chicken breasts is all in the seasonings!!! Cruise your spices/marinades aisle at the local market for ideas!
I have spices from jerk seasonings to Asian combos at home I always like to experiment with.

Mr Happy
:o)