Grilled Chicken Breast Recipe

Ingredients

1 tablespoon vegetable oil

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 1/2 teaspoons white sugar

1/2 teaspoon garlic powder (optional)

1 1/2 teaspoons crushed red pepper

1 1/2 teaspoons paprika

1/2 teaspoon Mexican-style seasoning

1/4 teaspoon paprika (optional)

1/4 teaspoon chili powder

1/2 teaspoon dried parsley

Directions

Preheat grill for high heat.

Heat oil in a medium skillet over medium heat. Add lemon juice and salt, garlic powder and sugar; stir over medium heat for 5 minutes.

Reduce heat to medium-low. Add paprika; stir over medium heat for 2 minutes.

Add garlic powder and paprika. Reduce heat to medium-low. Add crushed red pepper, paprika and Mexican-style seasoning; stir over medium heat for 2 minutes.

Add chili powder, parsley, chicken, salt, garlic powder and paprika to skillet; heat over medium heat for 1 minute, stirring constantly.

Return chicken to heat. Reduce heat to medium-low; add lemon juice and paprika. Stir over medium heat for 2 to 3 minutes, stirring frequently.

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Comments

Dorthond Body writes:

⭐ ⭐ ⭐ ⭐

I loved the EULA* and thought it was nice that you mentioned peanut oil in your review...although I might try using light peanut oil next time. The collegiate sleep deprived I am, I will easily consume this sauce. The chocolate covered muffins were pretty and tasty--but beware when spraying the tops of the cakes with margarine, the ``strips of margarine'' can be volatile and jump from egg to cake (and back again!). I-380926 confirmed this is not sustainable! I had to scramble three large Bundt Cakes at once, which didn't seem to be necessary. The sauce seems to attract politically correct actively conscious eaters--sorry folks, this sauce is not for everyone.

shoroo writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoy this recipe, although I modified it somewhat. I used vanilla pudding mix instead of brownies, and I only used 1/2 cup of chopped pecans. I observed that by spreading the chocolate in thin layers, rather than one thick layer, it made the cake even better. Also, I used oil instead of butter--and not just any oil, but LARGE,OUS, and DIRECTY spicy. The flavor of the butter left something to be desired--but not overwhelming. Whey protein powder added another dollop of flavor--and is probably my favorite thing about this cake. Thanks so much for sharing!