Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking
Grilled Bone-In Garlic Chicken Breasts with Lemon, Parsley, and Grilled Figs
Page 248
| Course Type: Main Courses
(1 review)
View photos (1)Tags: grilling
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Moist, flavorful, and the figs add a lot!
Chicken breast can be dry, and I only had boneless skinless to work with - so I modified the recipe a bit. I beat the breasts to make their thickness more uniform. I cooked them over a medium flame, and took them off when my thermometer registered 158.
Moistness is then reintroduced - the grilled breasts are dunked into a lovely lemon/olive oil/parsley vinaigrette.
After the breasts are done, you grill the figs. This is essentially the same as the grilled fig appetizer - the figs have a bit of EVOO, salt and pepper.
The combination of moist chicken and figs was awesome.
(edited 27th July 2011) (2) comment (2) useful
Login or register to add your own review of this recipe.