Good! If they are experienced chefs from our blog, Paulina Kitchen will surely say but this recipe is easy reeee! Anyone does it! Think again: how many times are we going to a restaurant and the chicken is dry? Or have we heard out there that the breast "is impossible for juicy" ?
So today we got combative and said enough to say you can't! Here we have ultrasecreta data (well not so much) on how to make the best grilled chicken : from how to season the breast so that it is incredible, such as doing so that it is juicy and so that and everything remains healthy, etc. etc. etc.
Content table
About the grilled chicken
The iron technique allows chicken breasts to cook evenly, resulting in a juicy and tender meat. When applying heat directly to the surface of the hot iron, a golden crust is created outside, while the interior remains soft and tender.
They can accompany the grilled chicken with a variety of healthy garrisons and sauces. Some options include green salads, pumpkin puree , vegetable wok , integral rice, quinoa , roasted sweet potatoes, etc. The limit is your imagination and what they have at home.
5 tips for the best grilled chicken
Following these tips the success is insured.
- Make sure the iron or pan is very hot before placing the chicken. This will help seal the juices and prevent chicken from sticking.
- Do not move the chicken constantly while cooking. Let it brown and form a crust on the side that is in contact with the iron before turning it.
- Avoid crushing the grilled chicken fillet with the spatula while cooking, since this can make your juices lose and turn dry.
- If you want to add more flavor to the chicken, they can marinate it before cooking it. Use herb -based marinades, lemon juice, olive oil, balsamic vinegar or soy sauce.
- If they are worried about the complete cooking of the chicken, they can use a kitchen thermometer to verify that the internal temperature reaches 75 ° C.
Grilled chicken, doctors ally
How many times in diets do we see that the doctor recommends eating grilled chicken? Or we see it in weight loss or suggested by nutritionists. So we wonder how healthy is it eating grilled chicken?
Let's see an approximation of nutritional values per 100 grams of grilled chicken breast without skin :
- Calories: approximately 165 calories.
- Proteins: around 31 grams.
- Fats: approximately 3.6 grams.
- Carbohydrates: less than 1 gram.
And what does this mean then? It means that grilled chicken is an excellent source of lean protein . Proteins are essential for fabric growth and repair, as well as for muscle health.
In terms of fats, grilled chicken has a relatively low amount of total fat and saturated fats.
How to eat grilled chicken breasts?
They can be seasoned with salt, pepper, garlic powder, fresh or dry herbs, and spices such as paprika, cumin or paprika, to enhance its flavor. The grilled chicken breasts are very versatile and can serve many ways. They can be cut into slices and use in salads, wraps and sandwiches.
Grilled chicken breast recipe
Although the grilled chicken breast is a healthy option , the way in which it is seasoned and accompanied can affect its nutritional profile. It is important to moderate the amount of sauces or condiments rich in fats or sugars that are added to maintain a balanced and healthy dish.
When cooking grilled chicken breasts, the additional use of oils or fats is avoided, which makes them a healthier alternative compared to other forms of cooking such as frying or baking. But in this recipe we give the option to prevent it from sticking.
Yield : 2 portions
Preparation time : 30 minutes
Ingredients
- 2 chicken breasts without bone or skin
- Salt and pepper to taste
- Olive oil (optional, to spread the iron)
How to make grilled chicken
- Heat an iron or non-stringent pan over medium-high heat. Optional slightly spread the plate surface with a little olive oil to prevent the chicken from sticking.
- Season both sides of the breasts with salt and pepper to taste.
- Place chicken breasts on the hot iron. Cook each side for approximately 6-8 minutes, turning them once at half the cooking time. Ensure that the chicken is completely cooked and reaches an internal temperature of at least 75 ° C.
- Once the chicken is cooked, remove from the iron and let stand for a few minutes before cutting or serving it. This will allow juices to be distributed inside the meat, keeping it juicy and tasty.
- Cut the chicken breasts into slices or serve them whole. Accompany them with the preference garrison.
Hello Paulina! Thank you very much for your recipe. I followed her to the letter and my flesh looks good, although I cook frozen, that you know that they always fill them with water and when one defrosts them are very juicy. Of course I prefer to defrost it because otherwise they are ugly if you throw them direct from the freezer to the target. Greetings!