In honor of my sister-in-law who asked me, “What are some easy ways to make chicken?”, I’m dedicating this post. I’m going to take the liberty of reading a few more details into that seemingly straight forward question. Such as, How do I make chicken breasts that aren’t dry and tasteless? What’s quick and easy when I don’t have a lot of time to make dinner? What can I do with chicken that’s fairly healthy but not boring?
That leaves me wondering, “Where do I begin!”. I can think of so many options. My first suggestion, though, would be to consider the weather. At least where I live, when it’s a fairly warm day without rain I fire up the barbecuer. That’s the direction of these chicken ideas.
Remember that many of my ‘recipes’ should be considered ‘cooking guidelines’. That’s the case today. You won’t find ingredient amounts here. Your job is to ‘adjust flavor to taste’.
Step 1. Grill chicken. See grilling guidelines below.
Really Good and Easy Grilled Chicken Breasts
Plan on grilling enough chicken breasts for leftovers.
With a paper towel, pat dry several boneless, skinless chicken breasts. Squeeze on a little lime juice, fresh or concentrate. Lightly rub both sides with extra virgin olive oil. Sprinkle both sides with McCormick Montreal Chicken Seasoning. If time, let stand in the fridge for about a half hour. (Standing time is optional.)
Barbecue on your grill until just cooked through. Do not overcook. If possible, don’t make a big cut in the chicken to test for doneness. You will lose some of the juices that make the chicken more moist. Try pressing on the thickest part for firmness instead.
Refrigerate leftover chicken for tomorrow.Note: I use a Traeger brand grill. I think it’s less drying than some other grills.
Step 2. Use leftover chicken. See ideas below.
Chicken and Cheese Quesadillas
Slice the cold, leftover chicken across the grain into very thin, small strips. Toss the chicken in a hot non-stick pan just long enough to warm it. Remove chicken.
Wipe pan out. Heat a tortilla on both sides. Sprinkle with grated Mexican blend or cheddar cheese and a little chicken. When cheese just starts to melt fold it over. Done. Repeat with more tortillas.
Serve quesadillas with light sour cream and salsa.
If you’re in the mood for soup try my Chicken Corn Chowder. Just substitute small, sliced or chopped pieces of the leftover grilled chicken for the canned chicken. If you like it when I’m more specific with amounts of ingredients, you’ll appreciate this recipe.