Recipe: Apple Ginger Glazed ChickenFriday, April 17, 2009
I have this weird chef crush on Bobby Flay. It's weird, I know and my friends love to tease me about wanting to marry him. It's not that I find him attractive, I just want him to cook for me. I would marry the guy just to have him grill my dinner every night. Sorry John, but you know it's true. I do love you, just wish you could grill like Bobby.
Anyway, I've become obsessed with his cookbook Grill It. It's going to be my summer dinner Bible, as I'm planning on cooking from it for the next 4 months! Part of this recipe calls for perfectly grilled chicken breasts, which can be a difficult feat to accomplish - cooking them enough so you're not poisoning your guests, but not overgrilling so they become dry. Here's Bobby's Secret… Perfectly Grilled Chicken Breasts 4 Boneless Chicken Breasts 2 T Canola Oil Kosher Salt & Fresh Ground Black Pepper Heat your grill to high. Place the chicken between 2 pieces of plastic wrap and pound the chicken lightly to an even 1/2 inch thickness. Brush the breasts on both sides with the oil and season with salt and pepper. Place the breasts on the grill and cook until golden brown and slightly charred, 4 -5 minutes. Flip the chicken over and continue grilling until just cooked through, 3-4 minutes longer. An instant-read thermometer should register 155 degrees F. Remove from the grill, tent with foil and let rest for 5 minutes before serving. Apple Ginger Glazed Chicken 1/2 C Apple Jelly 2 T Low-Sodium Soy Sauce 1T Thyme, finely chopped 1T Fresh Ginger, peeled and grated 1/4t Fresh Ground Pepper Perfectly Grilled Chicken Breasts Heat your grill to medium-high Whisk together the jelly, soy sauce, thyme, ginger and pepper in a small saucepan and bring to a simmer on the grates of the grill (I did mine on the stove while the chicken grilled outside). Cook for 3 minutes, stirring constantly, then remove from heat and let cool slightly. Brush the glaze on the chicken breasts during their last 2 minutes of grilling. Removed the chicken to a platter and brush with the remaining glaze. Tent with foil and let rest for 5 minutes before serving. I served this with wild rice and Bobby's Grilled Asparagus with Grilled Tomato-Tarragon Vinaigrette. So light it was perfect for dinner on the deck... and the best part? The kids asked for seconds!