It’s getting chilly outside! Lots of us southerners grill year round, but when it’s rainy and windy, even the best of us decide against grilling out.
But here’s an idea: do you have a grill pan? I don’t mean an electric grilling machine (the George Forman style)—I’m talking about a grill pan. It looks like a skillet but it has ridges in the bottom that do a really good job of simulating your outdoor grill.
Food sits on the ridges in the pan, and juices and fat drain away. The ridges provide some charring and caramelization, so that gives food that yummy grilled taste. You can use your pan for just about anything—meats, poultry, fish and even vegetables.
Grill pans make grilling easy, especially when it it’s cold outside. Here’s a great recipe for Greek chicken that uses a grill pan. And if you’re outside at the big grill, it works great, there, too.
Grilled Greek Chicken
Prep time: 10 minutes, plus chilling; Cook time: 10 minutes
3 Tbs lemon juice
2 Tbs sherry or red wine vinegar
1 Tbs olive oil
2 tsp chopped parsley
2 tsp minced garlic
1 tsp dried oregano
¼ tsp crushed red pepper.
4 boneless, skinless chicken breast halves
¼ tsp salt
Whisk all the ingredients except chicken and salt in a small bowl. Place chicken pieces in a resealable plastic bag. Add the marinade and turn to coat. Refrigerate at least an hour, or up to 10 hours, turning occasionally.
Remove chicken from the plastic bag and discard the marinade. Sprinkle chicken pieces with salt. Heat the grill pan over medium-high heat until hot. Cook chicken 4 to 5 minutes per side until no longer pink.
Calories Per Serving: 160, Fat: 4 g (1 g Saturated Fat), Cholesterol: 75 mg, Sodium: 215 mg, Carbohydrates: 5 g, Fiber: 0 g, Protein: 27 g.
© 2009, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.