Wednesday, July 13, 2011

Grilled Chicken Breast

Grilled Chicken Breast and
Brown Rice

I purchased a package of Safeway Eating Right brand all natural boneless skinless chicken breasts with rib meat ($1.99/pound on sale which ended yesterday). This package weighed a little over 3 pounds and there were 5 chicken breasts and 2 tenderloin pieces in the package. With each chicken breast, I horizontally split them in half as if I were to butterfly the breast, except I split them completely (each breast now becomes 2 pieces). I did it this way so I can choose to eat only half of a breast for dinner. With the 2 tenderloin pieces, I left them the way it was. After removing some visible fat (which was hardly any), I had a little under 3 pounds of chicken meat (2:15.6 pounds to be exact). I marinated the chicken meat with my Homemade Adobo Seasoning. I mixed 4 tablespoons of the seasonings with 6 tablespoons of olive oil (since I split each breast to two pieces, I now have more meat to distribute the seasonings). I place the marinated meat into a Ziploc bag and place it in the refrigerator for 24 hours. Of course, you can marinate the chicken meat with any type of seasonings of your choice. The next night, we grilled the chicken on our gas grill for 2 to 3 minutes per side on medium-high heat. Some pieces were thinner than others, so the thinner pieces were cooked for a total of 5 minutes and the thicker pieces were cooked for a total of 6 minutes. The two tenderloin pieces were cooked for a total of 5 minutes. I served the grilled chicken with a multi-grain rice blend (recipe posted below) cooked together and Steamed Spinach.

Brown Rice

2 cups medium-grain brown rice (13.2 ounces)
3 cups water (24 ounces or 1:8.0 pounds)

Wash rice and drain well. Place brown rice into a 2-1/2- to 3-quart saucepan which comes with a lid. Add the water. Bring rice to a boil on high heat. When the water reaches boiling point, turn heat down to the temperature between medium-low and low heat. Give a quick stir and cover with the lid. Continue to cook, covered and undisturbed, for 45 minutes. Can check rice occasionally by lifting cover to give a quick peep, but do not stir. When rice is done, water will be completely absorbed. Remove from heat and let rice rest for about 10 to 15 minutes. Fluff up rice and it's ready to eat.

Leftover rice stores well in an airtight container placed in the refrigerator for about 1 week. When reheating leftover rice, scoop rice into a bowl and place a cover over the rice or you can cover with microwavable plastic wrap. Place in microwave for 2 or more minutes, depending on the amount of rice you are reheating. If rice is not reheated to the desired temperature, just place back in the microwave for more time.

Brown and Black Rice Blend (as shown in photo above): 1-1/2 cups medium-grain brown rice (9.9 ounces) and 1/2 cup black rice (3.6 ounces - aka Forbidden rice) . Cook as directed above.

Brown and Red Rice Blend: 1-1/2 cups medium-grain brown rice (9.9 ounces) and 1/2 cup Thai Red Cargo Rice (3.2 ounces). Cook as directed above.

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