Ambassador of the month

Melissa D’Arabian

Meet The Ambassadors

About Melissa D'Arabian

Meet Melissa D'Arabian, New York Times bestselling author, Food Network personality and mom of four


Why I Grill

"I grill because it’s a fast and easy way to make dinner on a busy weeknight. And a huge bonus is that grilling means less kitchen cleanup. Plus, even the simplest recipes can feel a little special when made on the grill!" - Melissa D'Arabian

Quickest Weeknight Grilled Chicken

This recipe solves the problem of drying out lean chicken breast on the grill by slicing them into cutlets, which lets them cook in mere minutes!

Start to Finish: 30 minutes, including inactive marinating time

Yield: 6 servings

Ingredients:

  • 2 pounds boneless skinless chicken breasts
  • 1/3 cup neutral oil, such as vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Recipe:

  1. Preheat the grill on high heat.
  2. Meanwhile, create thin chicken cutlets by chicken breasts in half. Place them flat on a cutting board, hold the top of the chicken breast in place with a flat palm, and slice carefully slicing through the middle, cutting parallel to the counter.
  3. Stir the remaining ingredients in a large bowl or resealable plastic bag, and add the chicken cutlets, stirring to coat well. Let the chicken marinate while the grill heats – about 15 minutes.
  4. Cook the chicken cutlets just until 160 degrees in the center, about 3-4 minutes per side, depending on thickness. Do not overcook – these cook quickly!

TIME-SAVING TIP: Use bottled Italian dressing instead of homemade vinaigrette.

 

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Who is HPBA?

Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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