Tag Archives: juicy

“Juicy-Tender-Breasts…of Chicken!”

“JUICY-TENDER-BREASTS…OF CHICKEN!”

“JUICY-TENDER-BREASTS…OF-CHICKEN!”

A chicken breast that is oh so juicy and tender; just what the doctor ordered. Cooked so right that when you cut into it, clear juices run out. I am using this perfect chicken breasts for a beautiful salad dressed with a light ranch dressing.

 

 

THE COMPLAINING TURKEY

“HEY BUDDY, I THOUGHT THIS WAS AN ALL BEEF SHOW?!”

“It was what the doctor ordered…very little beef, you turkey!” Speaking of; That turkey really got it this past Thanksgiving Day! This was a picture that one of my friends shot over a couple of days ago of a turkey he cooked for Thanksgiving Day. Back to dinner time.

 

 

THE HEALTHY DINNER

“JUICY-TENDER-BREASTS-SALAD-IN-LIGHT-RANCH-DRESSING.”

While you can eat this tasty chicken breasts by itself, my daughter suggested to mix it in with a healthy fresh salad. This salad has five chopped strawberries, 1/2 cup chopped carrots, one tomato, two cups of a baby spinach mix, enough leafy lettuce to fill three dinner plates, one chopped apple, 1/2 cup shredded sharp cedar cheese, and its been tossed around in 3 tablespoons of an extra virgin olive oil. “Oh yes…don’t forget the pair of grilled chicken breasts and the light ranch dressing.”

 

 

THE MAIN ATTRACTION

Butterfly-chicken-breasts.

Start with watching room temperature chicken breasts in cold running water, pat dry and butterfly them. In a bowl mix 3 tablespoons of light olive oil, grated lemon zest, juice of 1 lemon, 1 tablespoon of coarse salt, 1/2 tablespoon of fresh ground pepper, 1/2 tablespoon of paprika, 1/2 tablespoon of thyme and 1/2 tablespoon of dry parsley flakes.

 

 

LEMON ZEST

Grate-some-lemon-zest.

 

COMBINE EVERYTHING

Combine everything and give it a stir, let it rest for a minute or two to get the flavors intertwined or mixed in together.

All-we-need…is-the-chicken-breasts.

 

 

THE CHICKEN

Butterflied-chicken-breast.

Add chicken breast and coat both sides. That’s it, take to grilling area and grill for 10-15 minutes turning over at the half way point and grill until the juices run clear when poked with a toothpick in the meatiest part of the breast. Make sure the coals have ashed over before you start. I have used direct heat for this piece of butterflied chicken. If your haven’t butterflied your chicken cook under indirect heat. Move the coals over to one side and add more cooking time. Do check for the clear juices when you poke your chicken; it is a sure sign of that the chicken is done. You can also use a meat thermometer and when the internal temperature reaches 170 degrees, its well done, but for juicy-tender chicken breast I recommend the toothpick method. When ready, chop the chicken breast to bite size and mix in with its juices with the salad and serve with your favorite salad dressing. “YUMMY-YUMMY, FOR MY TUMMY!”

 

 

“Juicy-Tender-Breasts…of Chicken!”

Rating: 51

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 3

Serving Size: 1

Calories per serving: 123 calories

Fat per serving: 2 grams

“Juicy-Tender-Breasts…of Chicken!”

These juicy tender chicken breasts are a total joy to eat by themselves or in a healthy salad like my family did.

Ingredients

  • 3 tablespoons of light olive oil
  • The zest of 1 whole lemon
  • Juice of 1 whole lemon
  • 1 tablespoon coarse salt
  • 1/2 tablespoon of fresh ground pepper
  • 1/2 tablespoon of paprika
  • 1/2 tablespoon of dried thyme
  • 1/2 tablespoon of dried parsley flakes
  • 2 chicken breasts

Instructions

  1. Combine all ingredients except the chicken and let rest to allow all the flavors to come together.
  2. During this time rinse chicken in cold running water and pat dry. Butterfly the chicken.
  3. Combine chicken breasts with the ingredients and coat well on both sides.
  4. Grill chicken breasts under direct heat for 10-15 minutes or until the juices run clear at the meatiest part turning over once at the halfway grilling point.
  5. Remove and chop to bite size chunks.
  6. Add to the salad and use your favorite dressing. Enjoy!

Notes

As usual, the prep time takes the most. Waiting for the charcoal to ash over is a 30+ minute wait, but worth every single minute. When you bite into something you cooked on the grill, its just like "WOW!" P.S. I added small chunks of hickory wood for that extra kick in flavor.

http://www.smokefirespice.com/juicy-tender-breasts-of-chicken/

 

 

 

 

Hot & Juicy Rib-eye Steaks Grilled over a Mesquite Fire.

hot-juicy-grilled-rib-eye steak
Hot Juicy Rib-eye Steak grilled over a mesquite fire with mash potatoes and Red Lobster biscuits.

 

“Hot and juicy coming off the grill and grilled over mesquite coals after the fire died down a bit. ” This is 14 ounce of pure joy ; a rib-eye steak cooked medium to medium well or until the juices run a slight pink. Served with mashed potatoes and Red Lobster biscuits with a biscuit recipe that my little girl picked from an unknown source.

 

I like to add butter and a little bit of buttermilk to my mashed potatoes and season with salt and pepper to taste. At times I might even add a sharp cheddar cheese, but not this time. While this is not a side dish blog, I might add the recipes for the sides if people request for them.

 

McCormick-Grill-Mates-Smoke House-Maple-spice
McCormick Grill-Mates;Smoke House Maple seasoning.

About those steaks…I always get my beef to room temperature; it speeds cooking times. For this four steaks I coated them with extra virgin olive oil (about a tablespoon for each), I sprinkled and pressed Grill Mates Smoke House Maple seasonings by McCormick’s and sea salt on them with the backside of a spoon so the seasonings won’t fall off as easily when they hit the grill. I really enjoy using McCormick’s Grill Mates because I don’t have to mix and create my own, though I do at times. It depends on the mood I am in and if I’m not in a hurry.

 

MY STOK GRILL
MY STOK GRILL

Meanwhile, I have arranged charcoal in my STOK grill in a pyramid shape and added lighter fluid. Let the fluid soak at least 5 minutes before lighting the coals up.  When the coals ashes over (normally 30 minutes)it is ready for the next step. Spread coals evenly and add mesquite chucks for that extra flavor. You can use soaked mesquite chips as well. Needless to say, even using charcoal can add great flavor and you can buy it with mesquite or hickory in them already. Most of the times I use straight charcoal because mesquite is readily available where I am from and using chucks of your chosen wood really adds a more concentrated smoky flavor. Close the lid and let the grill heat up to 400-500 degrees Fahrenheit.

 

I can't wait to be eaten rib-eye steaks!
I can’t wait to be eaten rib-eye steaks!

You are now ready to grill those steaks to perfection. Bring them to your grilling station along with everything you might need like a plate, fork, knife, something to grasp those steaks to flip them over, and a couple of beers to drink while you wait for the steaks to get done. “Okay-okay, it doesn’t have to be beers.” You can take soda or H2O (water) instead. Point is it won’t take those steaks a long time to cook and you do not want to leave them alone in case of flare ups.  Mine took about 11 minutes (give or take 30 seconds); 6 minutes on one side and 5 on the other is all it takes.

 

Hot juicy rib-eye steaks in the making!
Hot juicy rib-eye steaks in the making!

The time always depends on factors; like how well you like those steaks to be done, the temperature of your grill, and whether you use a lid or not on your grill. I almost always do because it prevents flare ups and really speeds up the cooking time. Keep in mind that the steaks will continue to cook even after you take them out of the grill so be careful not to over cook them. You can not add moisture back into cooked food, but you can coat them with sauces so they won’t be too dry. What I recommend is investing in a meat thermometer or checking your steak in the last few minutes of the cooking time so that you can pull it off the grill when you decide when it is done to your satisfaction.

 

Hot & Juicy Rib-eye Steaks Grilled over a Mesquite Fire.

Rating: 51

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Yield: 1

Serving Size: 1

Calories per serving: 847

Fat per serving: 28 grams

Hot & Juicy Rib-eye Steaks Grilled over a Mesquite Fire.

A rib-eye steak cooked over the coals of mesquite has a very rich flavorful taste that you, your family or friends won't easily forget.

Ingredients

  • 1 14 ounce rib-eye steak
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of McCormick's Grill Mates Smoke House Maple Seasoning
  • 1/2 tablespoon sea salt

Instructions

  1. Bring rib-eye steak to room temperature and coat both sides with the 1 tablespoon of extra virgin olive oil.
  2. Mix sea salt and seasoning together and press onto both sides of rib-eye steak with the back side of a spoon.
  3. When the charcoal has ashed over in the barbecue pit, arrange steaks on grill so that they are not touching each other and close the lid on the grill.
  4. Cook for 11-12 minutes for medium to medium well and for 13-15 minutes for well or until your desired result is achieved.
  5. Serve with your favorite side dish or enjoy by itself!

Notes

The cooking time varies due to grill size and the temperature of your grill. You can check your steak by making a slight slit in the steak and checking for the right color int your steak. Also, you can use a meat thermometer, most have a gauge that tells you to what degree a steak is done.

http://www.smokefirespice.com/hot-juicy-rib-eye-steaks-grilled-over-a-mesquite-fire/

 

Well I hope you enjoy your rib-eye steak like I enjoyed mine. I’ll try to get better pictures in the future. At the moment I think they are alright considering I took them with my camera in my phone. If you would like to leave a comment or your favorite way to prepare and grill a rib-eye steak; be our guest and do so.

 

Thanks,

  Kings R. C.