Eating Healthy: BBQ Chicken
As Memorial Day approaches, there is no shortage of grilling recipes to be had. I have an unusual taste for grilled food. Since having open heart surgery, I've had to make sure my meals lean more towards being healthy.
Whether its fish, chicken, pork, or lean meat, my favorite way to cook is grilling over an open flame. Grilled chicken sandwiches made with thin sliced chicken breast and flatbread has been a staple for me since coming out of surgery. It's a filling meal, easy to make and tastes great.
Here is what you need to start:
- pack of thin sliced chicken breast
- any light balsamic vinegar salad dressing
- low sodium soy sauce
- cayenne pepper
- black pepper
- brown sugar
- 1 gallon freezer bag
- flatbread and sandwich fixings
First, open the package of thinly sliced chicken breast and rinse the chicken clean. Drop all of the chicken into the 1 gallon freezer bag.
Second, with the freezer bag still open, add 1/4 cup balsamic vinegar salad dressing with a 1/4 cup of the low sodium soy sauce. Add a dash of cayenne pepper followed by a dash of black pepper then a pinch of brown sugar. Close the bag and in flip-flopping motion, mix the closed bag so that all ingredients are thoroughly dispersed and marinating the thin sliced chicken breasts.
Place the bag of marinating chicken overnight in your refrigerator.
When you are ready to grill, fire up the charcoal then when the grill is hot enough place the thin sliced chicken on top. Cook over the flame for about six minutes per side. You want to be sure that the chicken is thoroughly cooked.
When you're done grilling remove the chicken, let it settle for a couple of minutes then make your sandwiches. You'll taste a delicious grilled chicken sandwich with a little kick to it. Enjoy!
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