Cooking oriental chicken breast on George Foreman Grill
This recipe is best served with a glass of dry white wine, and some popping salad with radishes, sesame seeds, and leafy greens.
Equipment
- George Foreman Grill
Ingredients
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 2 Limes
- 1 tbsp Sea salt
- A pinch of parsley
- ½ tbsp Ginger
- 4 Thick slices of boneless chicken breast
Instructions
- Make a baste for the meat by mixing the olive oil, soy sauce, salt, parsley, ginger.
- Cut some slits in your chicken breast to help them cook thoroughly and mark where you will slice them later.
- Cut the lime into slices. Place the limes on your preheated 425º grills and put your chicken breasts on the limes.
- With a pastry brush, baste the chicken in your spicy-oily sauce generously, and repeat it in the mid of the cooking time.
- Grill the slices for 4 minutes on each side. After it’s done cooking, let it rest for another 10 minutes.
- You can serve it with fruit salsa, mango salads, mashed potatoes, or green salad.
- You can also add some garlic powder or sesame seed or sesame oil for a bolder flavor.
Notes
If you don't like limes, try a grilling palette. Wet the wood and place it on the hot grill, then add the meat and let it smoke, and cook evenly for a little longer. Grill it on high heat directly on the grill for the last 3 minutes of cooking time for a nice finish.