We can never have enough recipes for boneless chicken breasts. Especially recipes that answer the question, “What do we have to eat NOW?” Add in the bonus that this recipe grills the chicken to a delicious result, and bingo, we have won the trifecta. This recipe goes from gathering the ingredients to sitting down to eat in 30 minutes.
We served this chicken dish over rice. It is reminiscent of a great take-out dish from an Indian or Pakistani restaurant. Again, credit goes to Jamie Purviance at the Weber grill recipe app. Enjoy!
4 boneless, skinless chicken breast halves (without tenders), each 4-6 oz.
2 Tbsp extra-virgin olive oil
1 Tbsp white wine vinegar
1/2 tsp fresh finely chopped oregano leaves
1/2 tsp kosher salt
3/8 tsp freshly ground black pepper, divided
1 cup mayonnaise
3 Tbsp dry white wine
3 scallions (dark green part only), finely chopped, divided
1/2 tsp curry powder
1/3 cup golden raisins
1/3 cup chopped toasted, salted almonds
Prepare the grill for direct cooking over medium-high heat (400-500 degrees F.)
Place one of the chicken breasts on a work surface between two sheets of plastic wrap. Using a meat mallet or the bottom of a small, heavy skillet gently pound from the center toward the edges until the meat has a uniform thickness of just over 1/4 inch. Repeat with the remaining chicken breasts.
In a large bowl whisk the oil, vinegar, oregano, salt and 1/8 teaspoon pepper. Add the chicken breasts to the bowl and turn to coat all sides thoroughly. Cover and let stand at room temperature. While you make the sauce.
In a medium bowl combine mayonnaise, white wine, 2 chopped scallions, curry powder, and 1/4 teaspoon pepper.
Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium-high heat, with the lid closed, until no longer pink, 3-4 minutes. Turn the chicken over and grill just to sear the surface, about 1 minute more. Remove from the grill and serve the chicken warm with sauce, raisins, almonds, and reserved dark green scallions.