Grilled Chicken Breast + Toy Recipe

Prep and brine (optional quick brine)

If you have time (15–30 minutes), place chicken breasts in a bowl with 2 cups cold water and 1 tsp kosher salt to lightly brine; otherwise skip. Pat chicken dry with paper towels and set aside.

Flatten and season

If breasts are thick, place each between plastic wrap and gently pound to an even thickness (~¾ inch). In a small bowl whisk together 3 tbs olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, 1.5 tsp salt and 1 tsp black pepper. Rub marinade over both sides of each breast and let rest 10–15 minutes at room temperature.

Preheat and oil grill or pan

Preheat grill or heavy skillet (cast iron) over medium-high heat until hot (about 5 minutes). Brush grates or skillet with 1 tbs unsalted butter or a little oil to prevent sticking.

Cook

Place chicken on the hot grill or skillet. Cook 4–6 minutes without moving until well seared, then flip and cook 4–6 minutes more until internal temperature reaches 165°F (74°C) and juices run clear. Total time depends on thickness; adjust as needed.

Rest

Transfer chicken to a cutting board and rest 5 minutes. Spoon any pan juices over breasts and sprinkle with chopped parsley if using.

Cut potatoes into 1/4–1/2 inch sticks. Soak in cold water 20–30 minutes to remove starch, then drain and dry thoroughly with towels.

Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain, immediately season with 1 tsp kosher salt, and serve hot.

Cut potatoes into even chunks and place in a pot; cover with cold water and add 1 tsp kosher salt. Bring to a boil, then simmer until fork-tender, about 15–20 minutes.

Drain well and return to pot. Add 2 tbs butter and 1/2 cup warm milk. Mash to desired texture, season with 1 tsp salt and 1/2 tsp pepper, and adjust seasoning. Keep warm until serving.

Rinse 1 cup jasmine rice under cold water until water runs mostly clear to remove surface starch.

Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with fork before serving.

In a large bowl combine mixed greens, halved cherry tomatoes and sliced cucumber.

Whisk together 2 tsp olive oil, 1 tsp balsamic vinegar, 1/4 tsp salt and 1/4 tsp pepper; toss with salad just before serving to keep greens crisp.

Plate a grilled chicken breast with the chosen side: French fries, mashed potatoes, jasmine rice or mixed salad. Garnish chicken with a lemon wedge and sprinkle with chopped parsley. Serve immediately.