What's in da Fridge - Mediterranean Grill Chicken Salad

Should have published this blog earlier!!!!!!!!

Found the video, wanted to give you the recipe.

Mediterranean Grilled Chicken Salad with Pita.

Okay, at the end of the day, some of the best food you can eat is found on the streets of cities like New York.

I happen to be a big fan of Shawarma, Hummus and Falafel.

Hence, I love making this dish. I could eat it almost everyday. Well, if you follow my blog, you already know I love Chicken. If it was not for beer, cheese and some other good things, like Cuban Meia-Noche sandwiches, I would be a slim, cute guy!!!!!!!

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Chicken Breast
Salad (I like buying the already washed from the grocery store)
Vegetables
Onions
Green / Red Peppers
Paprika
Onion Salt
Cinnamon
Garlic Powder (or Paste)
Thyme
Lemon
Balsamic Vinegar
Smirnoff Vodka (Citrus, something Fruity)
Soy
Olive Oil

Make a wet rub with the Paprika, Onion Salt, Cinnamon, Garlic, Thyme, Salt and Pepper. Rub it over the Chicken Breast and let sit for at least a couple of hours.

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Placed the marinated Chicken on the grill. Now slice your vegetables, take them coat them with Soy, Olive Oil, Black Pepper and Vinegar. Place them on the grill with the Lemons.

In the same pan that you marinated the Chicken, you want to add Balsamic Vinegar, Olive Oil, Vodka, Vinegar, Soy and Salt / Pepper. Take your Chicken Breast off the fire and dip in the solution.

After about 5 minutes, take the Lemons off the Grill and squeeze them into solution. Dip the chicken again. They are almost done. This solution will keep adding flavor while maintaining a moist Chicken Breast as they can easily dry out since we are not cooking with the bone or skin.


Now for the last 5 minutes of cooking, place the grilled vegetables into the solution, place the pan onto the grill. Cover and let sit. I would say 5 -10 minutes. This will do two things, create almost like a steam bath inside the grill, while allowing the sugars in the sauce to thicken it (it will be salad dressing).

Check, the breast should be done. Take them off. Let sit! Began slicing the vegetables. Plate the salad. Drizzle some of the sauce on top. Add sliced Chicken and Vegetables with a Pita.

You are ready to eat!!!


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