June 22, 2007

Recipe News: Recipe for Grilled Thai Chicken Breasts

The intense, dry heat of the grill can be a chicken breast's worst enemy.
That's because these naturally low-fat cuts have a tough time holding their moisture under these cooking conditions. But fear of tough, dry meat need not banish this healthy food from the grate as peak grilling season dawns.

Getting moist and flavorful boneless, skinless chicken breasts off the grill can be easy. It all starts at the market.

Jennifer Armentrout, the test kitchen manager for Fine Cooking magazine, recommends buying air-chilled chicken breasts, not water-chilled (this usually is indicated on the label). She says the water chilling process can dilute the chicken's flavor.

Armentrout also suggests buying chicken breasts that are all the same size. Uniform pieces will cook more evenly, lessening your chances of over- or undercooking some.

Includes recipe for:

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

Full article here.