Grilled breast - the taste and smell of a summer picnic. Marinade recipes and grilled breast cooking methods at home: step by step

Grilled breast - the taste and smell of a summer picnic. Marinade recipes and grilled breast cooking methods at home: step by step

Grilled breast is not the most useful way to cook meat, but sometimes you want to pamper yourself and your loved ones, without fear of gaining extra pounds.

On the grill, you can cook duck, chicken or turkey breast.

Grilled breast - the basic principles of cooking

Marinate the meat before cooking.

Marinade is prepared on the basis of soy sauce, dairy products, mayonnaise or sour cream. Honey, greens, spices, lemon and spicy herbs are added to it. Marinade is mixed and dipped in meat. Marinated meat should be at least half an hour.

To make the breast more tender, slightly beat it with a hammer.

Marinated meat spread on the pan or grill grill and fry on both sides until rosy. You can fry both in the oven and on the coals.

Recipe 1. Charcoal grilled breast


700 g broiler chicken breasts;

a pinch of ground pepper;

70 g thick sour cream or mayonnaise;

rock salt;

garlic - 2 slices.

Method of preparation

1. Separate bones from the bones, wash and dry with paper napkins. Put the whole breasts in a bowl, add mayonnaise and crushed garlic, salt, pepper and mix well. Put in ten minutes in the fridge.

2. kindle a fire and wait until the wood burns. Smooth the coals. Lay the breasts on the rack.

3. Fry the breasts on the coals on both sides. The total cooking time is about 15 minutes. Put the breasts on a plate, cool and cut into thick slices.

Recipe 2. Grilled duck breast


2 duck breasts;

20 g of sea salt and dried garlic;

30 ml of balsamic vinegar;

Greek yogurt;

20 g seasonings.

Method of preparation

1. Rinse the duck breasts, make cuts on the skin, and the meat should not be touched. From the skin, sprinkle the breasts with hot pepper, salt and spices. Leave the meat for 20 minutes.

2. Season the breast on the other side as well as on the side of the skin. Pour balsamic vinegar. Fry in a grill pan, turning constantly, for about 20 minutes. Roast should only skin, and the breast is fully reach the readiness.

Recipe 3. Grilled Chicken Breast


soy sauce - 75 ml;

375 g chicken breasts;

50 ml of sake;

olive oil - 25 ml;

30 grams of garlic;

25 g chili paste.

Method of preparation

1. In a deep bowl, mix the soy sauce with olive oil, chili paste and sake. Add garlic, crushed on a garlic press. Stir.

2. Clean chicken breasts from excess fat and skin. Wash and dry with disposable towels. Transfer to cooked marinade, mix so that it evenly covers the meat, and send for an hour in the refrigerator.

3. Grease the grill grate with olive oil. Place the marinated breasts on the rack and fry on each side for seven minutes. Cool slightly and cut into large chunks.

Recipe 4. Grilled turkey breast


2 kg of turkey breast;

65 ml of olive oil;

pinch of anise, paprika and nutmeg;

garlic - 4 slices;

two pinch of black pepper, ground cilantro and dry mustard;

sea ​​salt - 10 g;

5 g brown sugar.

Method of preparation

1. Wash and dip turkey breast with disposable towels.

2. Mix peeled and finely chopped garlic with cilantro, salt, black pepper, nutmeg, anise, mustard, paprika and brown sugar. Pour in olive oil and mix well again.

3. Rub the turkey breast with the mixture and leave in the refrigerator for 8 hours. Get the marinated chicken. Twist them into a thick roll and tie with twine.

4. Put the breasts on the grill grate, close the lid and fry for a couple of hours. Turn over periodically. The temperature under the lid should be 140C. Remove the breasts from the grill, cover and let stand for another quarter of an hour. Cut into chunks. Serve with a side dish or simply on a slice of bread.

Recipe 5. Grilled breast with chili sauce


one and a half glasses of chili sauce;

6 chicken breasts;

red wine vinegar - 125 ml;

garlic - two slices;

mustard - 20 g

Method of preparation

1. In a deep bowl, mix the chili sauce with mustard, vinegar, and peeled and chopped garlic through a press. Lay the sauce glass, cover and put in the fridge. We need it for greasing meat. 2. My breasts and obsushivaem. Raise the skin to make something like a pocket. Under the skin put part of the marinade. The remaining marinade we coat all the breasts. Shifts in a deep dish, cover with food film, and put in the fridge for an hour.

3. Grill the grill. On it we lay the breasts of chicken skin down. Fry on indirect fire on both sides, for 20 minutes each. Periodically lubricate the marinade.

Recipe 6. Grilled Chicken Breast with Cream Sauce


120 g chicken breasts;

dried garlic;

10 ml of honey;

10% cream - 100 ml;

10 ml of sunflower and olive oil;

10 g of flour;

pepper and sea salt.

Method of preparation

1. Wash and dry the breasts. Trim the skin and excess fat. Cut each breast in half lengthwise. Mix honey with olive oil, pepper and salt. Coat the breasts with the marinade and leave for an hour.

2. Marinated breast fry on both sides, three minutes on each.

3. Melt the butter in a frying pan. Add flour and mix well. Pour in the cream, stirring continuously to avoid lumps. Season with garlic powder and freshly ground pepper. Heat the sauce until thick.

4. Place the breasts on a plate and pour the cream sauce on top.

Recipe 7. Grilled Chicken Breasts with Cheese


400 g cheddar cheese;

250 ml of barbecue sauce;

four chicken breasts.

Method of preparation

1. My meat is good under the tap. Remove excess fat and skin. Wipes dry. On the one hand, we make an incision to make a small pocket.

2. Slice the cheese. Put a slice of cheese in each incision and fix the edges with toothpicks or wooden skewers.

3. Turn on the oven in the “Grill” mode and fry the breasts with cheese at a temperature of 180C. The distance from the heating element should be 15 centimeters. In the process of baking, we grease the breasts with the “Barbecue” sauce. Ten minutes later, turn over and fry the same time.

Recipe 8. Grilled duck breasts


ground black pepper;

duck breasts with skin - three pcs .;

100 ml soy sauce;

garlic - three slices; olive oil - 30 ml;

50 g cane sugar.

Method of preparation

1. Wash and dry duck breasts lightly. Make cuts on the skin, while trying not to hurt the meat so that it does not lose juice during cooking.

2. In a deep bowl, mix olive oil with soy sauce, add finely chopped garlic, cane sugar and ground pepper. Mix and dip the meat into it. Marinade should evenly cover the entire surface of the breasts. Leave in the refrigerator for an hour.

3. We lay out the breasts skin down on the heated grille. Install it on the grill and fry until the skin is lightly browned. Turn over and keep the meat on fire for another three minutes.

4. Remove the meat, dip it in the marinade and send it back to the grate, skin down. We melt, as it should be fat and overturn. Hold for five minutes. Then hold for three minutes on the edge. We spread on a preheated plate and cut into thick slices.

Recipe 9. Grilled breast stuffed with spinach


4 halves of chicken breast;

55 ml of olive oil;

280 g frozen spinach;


a third cup of dried tomatoes;

a pinch of dried chili;


20 grams of garlic;

130 g Parmesan;

a bunch of fresh basil;

4 slices of ham.

Method of preparation

1. Heat up the grill to medium-high temperature. Oil lubricated grid.

2. Wash and dry the chicken fillet. In each breast we make a deep incision. Should get a pocket. Do this carefully so as not to cut through the meat. Breast salt and pepper both outside and inside pockets.

3. Put the spinach in a bowl and thaw. Dried tomatoes cut into strips and add to spinach. We also put minced shallots, cheese chips, basil and crushed garlic. Mix well until smooth.

4. Ham cut into slices. In each section put a slice of ham and stuffed with spinach mass. The incision is sealed with toothpicks.

5. Wash the lemon, cut it in half and squeeze the juice. Dip each breast in lemon juice, then lubricate with olive oil. From all sides we salt and pepper.

6. Spread the breasts on the rack, cover with a lid and fry for five minutes on each side. We take out, slightly cool it and cut it into slices.

Recipe 10. Grilled chicken breasts in garlic marinade


half a lemon;

two chicken breasts;

salt coarse and pepper;


two cloves of garlic;

half a pod of hot pepper.

Method of preparation

1. Clean and randomly chop the garlic and onion. Wash the hot pepper, remove the seeds and cut into small pieces. All shifted to the capacity of the blender, pepper, salt and add the juice from half a lemon. We interrupt everything until uniformity and we shift in a plate.

2. Wash my breasts under the tap, dip a disposable towel and send it to the marinade plate. Stir to marinade evenly covered meat, and put in the fridge for half an hour.

3. Remove the chicken from the marinade and lay it on the grill grates. Fry until ruddy on both sides. Served with fresh vegetable salad.

Recipe 11. Grilled breast with herbs


half a lemon;

sea ​​salt and black pepper;

two chicken breasts;

half a bunch of fresh thyme and parsley;

40 ml of olive oil;

garlic - two teeth.

Method of preparation

1. Rinse the breasts and cut off the film and excess fat. Dampen them with napkins. Peel and finely chop the garlic.

2. In a deep container, squeeze the juice from half a lemon, pour olive oil into it, add garlic and chopped greens. Put the prepared breasts in the marinade and refrigerate for an hour.

3. Heat the grill rack and place the marinated breasts on it. Fry the meat on moderate heat in two directions. Keep on fire for three minutes. Remove from the grill, leave for five minutes, and serve, garnished with herbs and lemon slices.

Recipe 12. Grilled breast in mango marinade


refined vegetable oil;

half a glass of mango chutney;

6 halves of chicken breast on the bone;

50 ml of sherry;

6 g curry;

50 g Dijon mustard.

Method of preparation

1. Turn on the grill so that it warms up to medium temperature. Vegetable oil lubricated grid.

2. In a deep dish we combine sherry with mustard, mango chutney and curry.

3. We spread on the grill grill breast and fry, constantly lubricating marinade. Cooking meat for 15 minutes. Breasts are served with vegetables, cut into slices.

Recipe 13. Grilled breasts with vegetables


60 ml of soy sauce;

1 Bulgarian pepper;

300 g chicken breast;

fresh cucumber;

30 ml of sunflower oil;

a tomato;

5 g of spices;

two potatoes;

5 g of sea salt.

Method of preparation

1. Rinse the breast under the tap, cut off the film and skin and dip it with napkins.

2. Mix sunflower oil with soy sauce and seasonings. Put in the marinade breast, dipped in meat from all sides. Send for an hour in the fridge.

3. Fry the meat on a heated grill until cooked. Peel vegetables, cut into thin slices and cook on the grill. Remove breast, cool slightly and cut into small pieces. Serve with grilled vegetables.

Grilled Breasts - Chef Tips and Tricks

  • Add lemon zest to the marinade, it will give the breast a special aroma and slightly tart taste.
  • It is better to fry the breast on coals that have already burned slightly, so that the meat does not burn.
  • Be sure to grease the grate with oil so that the meat is well cooked.
  • If cooking on charcoal, add a little salt to the fire so that dripping fat does not catch fire.
  • The breast can be wrapped in foil, then it will turn out even richer.
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