*Picture credit to Perrys' Plate!Sad times at the Bassett house in June when we moved to our new place, we tried to have some family over for a bbq and it turned out that wrapping our grill in plastic wrap, shipping it across the country and then keeping it stored for a year somehow broke it. It was a sad, lonely, bbqless summer. The good news is that you get to know your neighbors real fast when on your second day living in your new place you have to go door to door with a plateful of raw meat asking to borrow a grill. Oh yeah, that's how friends are made.
Anyway, I've learned to work with my George Foreman and I have one of these on my Christmas list, so hopefully the sob story won't continue much longer.
I made this Malibu Chicken from Perrys' Plate on Sunday, it was delicious, mmmmm. Perfect easy meal.
PS I hope you appreciate the recipes I put on here, because somehow copy and paste is disabled on our computer so I painstakingly retype each recipe, by hand, for you.
Grilled Mailbu Chicken
From Perrys Plate via Patio Dadio BBQ via Tasty Kitchen...please someone repost this on their blog so I can be added to the geneology of the recipe.
6 boneless/skinless chicken breasts
2 T Montreal Steak Seasoning, or BBQ seasoning
12 slices deli thin ham (thin)
6 slices canned pineapple
6 slices swiss cheese
1/2 c pineapple juice (from the can)
4T butter, melted
1 T plain yellow mustard
1T honey
1 T molasses ( I used brown sugar)
2 tsp worcestershire sauce
1 t chili powder
Season both sides of each breast with the BBQ/Montreal Steak seasoning, cover and refrigerate at least an hour (whoops, I did not cover or refrigerate and still tasted fine!)
Combine the butter, pineapple juice, mustard, honey, molasses, worcestershire sauce and chili powder in a medium mixing bowl and whisk until smooth, set asaide.
Prepare your grill for two zone cooking (direct and indirect) at medium-high heat (about 400 dgs) . Or if that last sentence makes you panic, turn on your grill pan to medium high heat. Or plug in the George Foreman
Quickly grill one side of each braest and each pineapple ring over direct heat until they are seared and have nice grill marks (doesn't happen in the George Foreman, sorry peeps), about two minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes.
Move the chicken to the indirect part of the grill (or a not so hot part of your pan) and brush the top of each with sauce. Top each braest with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese on them and a pineapple ring on each braest and drizzle again with the sauce. Continue cooking with the grill lid down (or cover with aluminum foil) until the intermnal temperature reaches 160dgs, about ten mninutes.
Serve with another drizzle of sauce.
* I have raw chicken issues so I divided my sauce in two bowls, one to use to drizzle the raw breasts and stuff and one to serve the chicken with. Do what makes you happy.
Anyway, I've learned to work with my George Foreman and I have one of these on my Christmas list, so hopefully the sob story won't continue much longer.
I made this Malibu Chicken from Perrys' Plate on Sunday, it was delicious, mmmmm. Perfect easy meal.
PS I hope you appreciate the recipes I put on here, because somehow copy and paste is disabled on our computer so I painstakingly retype each recipe, by hand, for you.
Grilled Mailbu Chicken
From Perrys Plate via Patio Dadio BBQ via Tasty Kitchen...please someone repost this on their blog so I can be added to the geneology of the recipe.
6 boneless/skinless chicken breasts
2 T Montreal Steak Seasoning, or BBQ seasoning
12 slices deli thin ham (thin)
6 slices canned pineapple
6 slices swiss cheese
1/2 c pineapple juice (from the can)
4T butter, melted
1 T plain yellow mustard
1T honey
1 T molasses ( I used brown sugar)
2 tsp worcestershire sauce
1 t chili powder
Season both sides of each breast with the BBQ/Montreal Steak seasoning, cover and refrigerate at least an hour (whoops, I did not cover or refrigerate and still tasted fine!)
Combine the butter, pineapple juice, mustard, honey, molasses, worcestershire sauce and chili powder in a medium mixing bowl and whisk until smooth, set asaide.
Prepare your grill for two zone cooking (direct and indirect) at medium-high heat (about 400 dgs) . Or if that last sentence makes you panic, turn on your grill pan to medium high heat. Or plug in the George Foreman
Quickly grill one side of each braest and each pineapple ring over direct heat until they are seared and have nice grill marks (doesn't happen in the George Foreman, sorry peeps), about two minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes.
Move the chicken to the indirect part of the grill (or a not so hot part of your pan) and brush the top of each with sauce. Top each braest with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese on them and a pineapple ring on each braest and drizzle again with the sauce. Continue cooking with the grill lid down (or cover with aluminum foil) until the intermnal temperature reaches 160dgs, about ten mninutes.
Serve with another drizzle of sauce.
* I have raw chicken issues so I divided my sauce in two bowls, one to use to drizzle the raw breasts and stuff and one to serve the chicken with. Do what makes you happy.
1 comment:
had this for dinner tonight. It was a huge hit! Sure beats a plain ol' chicken breast on the grill. I served it with quinoa (to which I added a bunch of cilantro and some lime juice--delish), and a big salad. Yum!
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