Two Marinated And Broiled Chicken Breast Recipes For Your Next Dinner Party

When you host a dinner party, you want to serve dishes that are delicious, but that also don't take a lot of last-minute effort to prepare. Broiled chicken breasts certainly fit the bill. Marinate them overnight and then toss them under the broiler a few minutes before dinner time, and you have a delicious entree that appeals to many palates. Here are two marinated and broiled chicken breast recipes to consider for your next dinner party.

Lemon and Rosemary Chicken

Ingredients:

  • 4 high-quality, boneless, skinless chicken breasts, pounded to 1/2 inch thick
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh rosemary, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

Combine all of the ingredients, except for the chicken, in a resealable bag. Massage the bag gently to mix the ingredients, and then add the chicken. Massage the bag to make sure the chicken is fully immersed in the marinade, and then place it in the refrigerator overnight, or for at least 8 hours.

When you're ready to prepare the chicken, discard the marinade. Place the chicken breasts on a lightly greased broiler pan. With the pan approximately 6 inches from the heat, broil the chicken for 6 minutes per side, or until it is no longer pink in the center. Let rest 10 minutes before serving.

Sweet and Sour Chicken

Ingredients:

  • 4 high-quality, boneless, skinless chicken breasts, pounded to 1/2 inch thick
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 teaspoons fresh garlic, minced

Directions:

Combine the marinade ingredients in a resealable bag, add the chicken, and massage the bag to coat. Then, place the chicken in the fridge to marinate overnight. When you're ready to prepare the chicken, drain the marinade into a saucepan. While you're cooking the chicken, bring it to a simmer and simmer for 3 minutes.

Place the chicken breasts on a broiler pan, and adjust the oven rack so that they are at least 10 inches from the heat. This further distance between the chicken and the broiler will keep the sugars in the sauce from burning. Broil for 8 - 9 minutes per side, or until the chicken is no longer pink in the center. Pour the sauce over the chicken when serving.

Both of these recipes are easy to double (or triple) if you're expecting a larger crowd. Enjoy!

To buy poussin chicken for these recipes, click on this link or do an online search. 

About Me

Improving My Restaurant

When I inherited the family restaurant, I knew that I had to make a few changes. Our customer count was dwindling, and the dining area needed an update in a bad way. I knew that a few simple changes could make a big difference, so I dug in and got started. The first thing I worked on was improving the menu. Instead of buying fish and produce from the same old places, I took a hard look at our specialty food dealers and selected better businesses. That single change improved our food quality, which gave our customers something great to talk about. Check out this blog for ideas on how to improve your restaurant.

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