Grilled chicken strips with veg - Tilted Forum Project Discussion Community

Ripsaw · 07-11-2005, 01:25 PM

Equipment:
Grill pan

Ingredients:
1 zucchini
1 yellow squash
1 onion
1/2 cup crimini mushrooms
olive oil
balsamic vinegar
S&P

1 package chicken breasts (3)
Dry Rub Ingredients:
Garlic powder
chili powder
a dusting of habanero powder
dried thyme
S&P

1 lime
chopped cilantro

Time: 20 min or less
Serves: 2 to 3.

How:
Clean your work surfaces. Prep a bowl for the vegetables. Slice the zucchini and squash into 1/2 inch thick diagonals. Slice the onion into 1/2 inch thick rings, keeping them together. Toss all the veg into the bowl, douse with olive oil and balsamic, and season with S&P. Toss again to coat. Set aside.

Open chicken. Fortunately for me, the tenders of the three breasts that I purchased just fell out into my hands. I used the three tenders, and took one breast and sliced it into thirds. That gave me six pieces, enough for two people. Toss your rub ingredients onto a dry plate and mix well. Coat chicken well. Set aside.

Heat grill pan to medium high. Lightly oil the grill pan, and start the veg. Onions, squash and zucchini first. Once you place it, don't move it. Check the first piece you put down from time to time after 4 minutes for grill marks. Flip them once and remove when done. Next add the mushrooms and chicken to the grill. One side is done when it releases from the pan and has a nice color to it. Flip, and cook until they are a uniform white in color all the way through. I usually cut into the middle of a piece with my tongs. Plate, garnish with chopped cilantro, squeeze the lime over the chicken, and serve.

Note: This was modified. When I made this, I made some bad choices.
Bad choice list:
1. Overuse of salt. I forgot that rubs were designed to pass flavors other than salt. Oops. Mine were definitely too salty. I will now season food according to the portion size.
2. Overuse of habanero. Bigger oops. 1/4 tsp is changed to a 'dusting' now. I used that much, so I had HOT and salty going on at the same time. Plus, olive oil + moisture + habanero + wicked hot grill = Pepper Spray. Do it once just to experience it. You'll never do it again.

Do not beat natural flavors to death. It's not nice.

07-11-2005, 01:25 PM	#1 (permalink)
Ripsaw Chef in Training	Grilled chicken strips with veg Equipment: Grill pan Ingredients: 1 zucchini 1 yellow squash 1 onion 1/2 cup crimini mushrooms olive oil balsamic vinegar S&P 1 package chicken breasts (3) Dry Rub Ingredients: Garlic powder chili powder a dusting of habanero powder dried thyme S&P 1 lime chopped cilantro Time: 20 min or less Serves: 2 to 3. How: Clean your work surfaces. Prep a bowl for the vegetables. Slice the zucchini and squash into 1/2 inch thick diagonals. Slice the onion into 1/2 inch thick rings, keeping them together. Toss all the veg into the bowl, douse with olive oil and balsamic, and season with S&P. Toss again to coat. Set aside. Open chicken. Fortunately for me, the tenders of the three breasts that I purchased just fell out into my hands. I used the three tenders, and took one breast and sliced it into thirds. That gave me six pieces, enough for two people. Toss your rub ingredients onto a dry plate and mix well. Coat chicken well. Set aside. Heat grill pan to medium high. Lightly oil the grill pan, and start the veg. Onions, squash and zucchini first. Once you place it, don't move it. Check the first piece you put down from time to time after 4 minutes for grill marks. Flip them once and remove when done. Next add the mushrooms and chicken to the grill. One side is done when it releases from the pan and has a nice color to it. Flip, and cook until they are a uniform white in color all the way through. I usually cut into the middle of a piece with my tongs. Plate, garnish with chopped cilantro, squeeze the lime over the chicken, and serve. Note: This was modified. When I made this, I made some bad choices. Bad choice list: 1. Overuse of salt. I forgot that rubs were designed to pass flavors other than salt. Oops. Mine were definitely too salty. I will now season food according to the portion size. 2. Overuse of habanero. Bigger oops. 1/4 tsp is changed to a 'dusting' now. I used that much, so I had HOT and salty going on at the same time. Plus, olive oil + moisture + habanero + wicked hot grill = Pepper Spray. Do it once just to experience it. You'll never do it again. Do not beat natural flavors to death. It's not nice. __________________ "We are supposed to be masters of space, but we cant even line up our shoes?" One life, one chance, one opportunity.