Grilled Chicken Breast Recipe

Prepare and marinate

Pat the chicken breasts dry with paper towels. If they are uneven thickness, butterfly or pound to an even 3/4-inch thickness. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp black pepper. Add chicken and coat thoroughly. Marinate at least 20 minutes at room temperature or up to 4 hours refrigerated.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place on the hot grill and cook 5–6 minutes per side with the lid closed, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing down on the breasts. For thicker breasts, add 1–2 minutes per side as needed.

Rest

Transfer cooked chicken to a plate and tent loosely with foil. Rest 5 minutes before slicing to retain juices.

While the chicken is marinating or grilling, prepare vegetables: cut broccoli into uniform florets, slice red pepper and yellow squash, and halve thicker carrots lengthwise.

Heat a large skillet or sauté pan over medium-high heat. Add 2 tsp olive oil and 1 tbs butter. When butter foams, add carrots and broccoli first. Sauté 3–4 minutes, stirring occasionally.

Add red bell pepper and yellow squash to the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper. Continue to sauté 4–6 minutes until vegetables are tender-crisp and bright in color.

Taste and adjust seasoning. Stir in 1 tbs chopped fresh parsley, then remove from heat and keep warm until serving.

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise (or into 1-inch slices for individual pieces).

In a small bowl combine 4 tbs softened butter, 3 tsp minced garlic, 1 tbs chopped parsley, 2 tbs grated Parmesan (if using), and 1/4 tsp salt. Mix until smooth.

Spread the garlic butter mixture evenly over the cut sides of the bread. Place on a baking sheet butter-side up.

Bake 8–10 minutes until butter has melted and edges are golden. For crispier top, broil 1–2 minutes watching closely to prevent burning. Remove and slice if needed.

In a mixing bowl combine 1 lb ground beef, 1.5 tsp Cajun seasoning, 1/4 cup finely chopped onion, 1 tsp minced garlic, 1 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently just until combined; avoid overworking the meat.

Form mixture into two large patties (or four smaller ones) about 3/4-inch thick and make a slight indentation in the center of each to promote even cooking.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs olive oil. When oil is shimmering, add the patties. Cook undisturbed 3–4 minutes until a brown crust forms.

Flip the patties and cook another 3–4 minutes for medium doneness (adjust time for desired doneness). If making thicker patties, cover the pan and reduce heat to medium to finish cooking through.

Remove patties to a plate and tent with foil to rest. For a quick pan sauce, pour 1/4 cup water or beef broth into the hot pan, scraping up browned bits. Stir in 1 tbs butter until melted and sauce slightly thickens; spoon over steaks.