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New Australian Grilled Chicken

Updated February 23, 2016
(1 Votes)

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Over the next few years, I think North Americans (and indeed the rest of the world) are going to become more and more interested in the Australian food scene. The best of the new Aussie cooking is stylish and chic, always innovative and yet basically quite simple. Although some indigenous Australian foods can be difficult (if not downright impossible) to acquire, you can still apply their great style to many common ingredients. And where grilling is concerned, there is more to the Aussies than “throwing another shrimp on the barbie” — as good as that is.

This recipe captures the easy-yet-edgy appeal of Aussie food — few ingredients, fast cooking and just different enough to be distinctive. Grilling the limes caramelizes them slightly, which provides eye appeal and a lovely citrus element when squeezed over the chicken.

Serves6

Cooking Methodgrilling

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, peanut free, soy free, tree nut free

Equipmentgrill

Mealdinner, lunch

Moodstressed

Taste and Texturegarlicky, meaty, savory, sharp, smoky, tangy, tart

Type of Dishmain course salad, salad, warm salad

Ingredients

  • ¼ cup (50 mL) balsamic vinegar
  • 3 cloves garlic, crushed
  • ¼ cup (50 mL) olive oil
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL)  freshly ground black pepper
  • 6 boneless skinless chicken breasts
  • 3 small limes, halved
  • 4 to 6 cups (1 to 1.5 L) fresh arugula, washed and dried
  • Extra virgin olive oil
  • 3 tbsp (45 mL) balsamic vinegar
  • Shallow glass or ceramic baking dish

Instructions

Preheat grill to medium-high.

In a small bowl, combine balsamic vinegar, garlic, olive oil, salt and pepper. Whisk to blend ingredients.

Lay chicken breasts on large sheet of waxed paper. Cover with another sheet of waxed paper and, using a kitchen mallet, gently pound chicken breasts until they have a uniform thickness of about ¼ inch (5 mm). (The thinner they are, the faster they will cook.)

Place chicken in baking dish and cover with marinade. Turn chicken over a few times; cover with plastic wrap. Allow to sit at room temperature for about 5 minutes.

Remove chicken from marinade. Grill for 3 to 5 minutes per side, depending on thickness. Use tongs to turn chicken breasts. Do not overcook or breasts will be dry.

Place lime halves on grill, cut-side down, to cook and caramelize slightly. Arrange arugula on individual serving plates; drizzle with extra virgin olive oil. Transfer cooked chicken to cutting board; cut into thick diagonal slices. Remove limes from grill.

Arrange cooked chicken on greens. Drizzle with balsamic vinegar. Serve with grilled limes alongside.

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I like the ingredient list of this recipe--nice and light with a good touch of citrus acid. But... Be very cautious of cooking time if the "paillards" are 1/4" thick--which I tend to think is too thin for chicken 1) because it starts to shred and 2) because you create a lot of surface area taking up the entire grill (especially if doing 6) Five minutes per side over medium high heat would almost guarantee that your finished chicken breast has the consistency of a roofing shingle. 6 to 7 minutes TOTAL cooking time would be more likely at a heat to brown the surface.

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