RECIPE
11 INGREDIENTS11 STEPS45MIN

Grilled Chicken Breast with Sautéed Onion

4.3
3 Ratings
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This dish looks great and tastes amazing. With a little overnight preparation, you can make this stunning chicken dish for any weeknight dinner.

45MIN

Total Cooking Time

11

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
5 fl oz
Water
3 cups
Ice
3 Tbsp
to taste
to taste
to taste
1
Small Onion , sliced
to taste
Cayenne Pepper
1/2
Lemon , juiced
1 Tbsp Lemon Juice
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Directions

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Step 1
To make brine. Bring the Water (5 fl oz) , Salt (3 Tbsp) , and Granulated Sugar (1/2 tsp) to a boil, remove from heat, add the Ice (3 cups) to cool the brine down quickly before you add the chicken. Brine the Boneless, Skinless Chicken Breast (1) overnight.
Step 2
The next day, butterfly the chicken breasts.
Step 3
Flatten the breasts and score without cutting all the way through.
Step 4
Season with Kosher Salt (to taste) and Sriracha (to taste) on both sides.
Step 5
Add Soy Sauce (to taste) to both sides.
Step 6
Sauté Onion (1) rings until starting to caramelize, then season with Kosher Salt (to taste) and Cayenne Pepper (to taste) . This step might take a while.
Step 7
Meanwhile, grill the chicken halfway.
Step 8
Juice the Lemon (1/2) . You will need 1 tablespoon.
Step 9
Drizzle with 1/2 tablespoon lemon juice, turn chicken, then repeat on the other side.
Step 10
Cook until chicken is medium well, remove from grill, let rest in a warm place for 3-4 minutes to let the carry-over heat finish the cooking process and redistribute the juices.
Step 11
To serve, top with the onions and serve with salads or sides of your choice.

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