Recipe of the Month: Summer Chicken
 

Figured I'd get the ball rolling. :)

This is a very simple Asian-inspired marinade for chicken. Like most of my staple dishes, it was a case of "I'm bored, what can I fix that's new?" It quickly became a favorite with my family, and my kids named it "Summer Chicken" because it's probably the most common outdoor grilled dish I do. I joke that summer doesn't officially begin at our house until this dish has been made outside.

This dish can be prepared if you're on the Atkins induction phase. I'm not familiar enough with other plans to know where it falls, but it's simple enough that I think if you're in the early stage of whatever LC plan you like you can enjoy this. It's a great excuse to make some of Karen's cauliflied rice to go along with it!

* Exported from MasterCook *

Summer Chicken

Recipe By :Scott Hysmith
Serving Size : 4 Preparation Time :0:15
Categories : Dinners

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each chicken breast, no skin, no bone, R-T-C
4 tablespoons soy sauce
2 tablespoons white vinegar
1/8 teaspoon ginger -- ground
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 teaspoon lime juice
1/8 teaspoon white pepper

Cut each chicken breast into two half-breast pieces. Pound them with a meat mallet until about 1/2 inch thick.

Mix all remaining ingredients together in a large glass bowl.

Marinate chicken for at least 30 minutes, up to four hours.

Grill chicken over medium high flame, turning and basting often with reserved marinade.

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Per Serving (excluding unknown items): 151 Calories; 3g Fat (19.3% calories from fat); 28g Protein; 1g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 970mg Sodium.

Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Looks good for Schwarzbein, just need to substitute tamari sauce instead of soy sauce.

Do you serve this with a BBQ-type sauce or is it flavorful on its own? Looks great.

Wanda

For best results you need to go against "traditional" grilling wisdom and do the turn-and-baste more frequently. The marinade forms a flavorful coating, almost a glaze, around the chicken and keeps the meat inside very moist. I serve it as is, with no side sauce.

Wow! That recipe quickly got a four-star rating. Many people must have tried it already! ;)

It looks super yummy and very quick to cook. :thup:

Karen

This sounds really good. I am going to have to see if I can find any recipes to contribute...

~Michelle

Gotta try this one, I love marinated chicken on the grill!!!
Gonna buy some chicken today, and try it ASAP!

Shannon :rose:

I grilled a mess of chicken this weekend with the marinade -- mighty tasty. It works on bone-in pieces too. It penetrates the flesh more if you skin the chicken than if you leave the skin on.

I've got to admit that I tried this recipe the first day it got posted. I needed a marinade and it was there. Both DH and I loved it.

I've made it several times since. On my plan, I have to spread my protein intake evenly throughout the day, so this is great protein nibble food.

I used Tamari sauce and I also ended up using freshly grated garlic to boost my antioxidant intake.

Wanda

Made this tonite - with a few variations

• used fresh garlic and ginger
• added a good couple of shakes of tabasco sauce
• marinaded chicken in zip-loc bag instead of bowl (lazy and find it makes it easier to distribute small amount of marinade)

We found it very good, I did find it a little too salty but still very enjoyable. I found it a little strange that there was no oil in the marinade and had thought about adding a tablespoon or two - however I decided to have faith and go with the recipe. I think a little oil would have stopped the marinade from penetrating so strongly ( I marinaded about 3 hours) but probably most people are more used to salt in their food than I am. I also wondered about the lack of sweetner in the marinade, I have some stevia and was tempted to add a little - but thought I'd try it without and next time use the stevia so I could compare the difference.

It was very good though and I can see how it would even be good cold - so next time I'll defrost a few more peices of chicken and cook up some for later.

I tried this recipe and my SO and daughter gave it two thumbs up. I also thought it was great and will be making it again.

Killer Chicken!
 

Tried out the recipe last night...awesome! The DH LOVED it, and after I was done cooking my chicken, I put my veggies in a skillet & poured the rest of the marinade in the skillet and sauteed my veggies in it! YUM, YUM!!!

This is soooo good. Had it for dinner Sunday and just ate the cold chicken breast for late breakfast/early lunch.

This is very yum!!!! Thanks so much!

This sounds wonderful! I think I'll be fixing this very soon. Maybe it will bring on the warmer weather, huh? Thanks for sharing!

Ozarkslady

Here's my favorite recipe to grill out...
I don't really measure for this, Eyeball it, but if you like something add more, if you don't leave it out or sustitute.

Shish Kebobs....

Pack of nice looking stew beef or chunck up a steak
Bottle of Roasted Red Pepper salad dressing or any oil/vinegar dressing
green pepper..chuncked
onion...chuncked
mushrooms..brush off well,leave whole
meat tederizer(optional)

Sprinkle meat with tenderizer, place in baggie, pour in dressing to cover.Put in fridge for 30 min. or up to 4 hours
In large bowl toss vegtables with some dressing to coat and toss
Get them coals.
While coals are calming down, thread meat on skewers, and vegtables on their own skewers,
Place on grill till done, I cook my meat about 4 min. per side for rare/med.

I do the marinade with chicken also or shrimp and thread on skewers.