CLASSIC ASIAN STYLE MARINADE INGREDIENTS:
1 medium lemon or lime, juiced
2T hoisin sauce
¼ C scallion, minced
¼ C low-sodium soy sauce
¼ C rice vinegar
1 T garlic, minced
1 T ginger, grated
¼ t black pepper
CAJUN STYLE MARINADE INGREDIENTS:
½ C dry sherry
¼ C molasses
2 t salt
2 T no-salt-added Cajun seasoning
1 T tomato paste
½ t dried thyme
¼ C cider vinegar
INDIAN STYLE YOGURT MARINADE INGREDIENTS:
1 T vegetable oil
1 C sliced onion
¼ C fresh gingerroot, minced
2 T garlic, minced
1 t serrano chile pepper, sliced
¼ C cilantro, minced
1 T curry powder
1 T garam masala
1 C Greek yogurt (6 oz.)
MEDITERANEAN STYLE MARINADE INGREDIENTS:
2 T fresh rosemary, minced
2 T fresh parsley, minced
2 T garlic, minced
1 T olive oil
Grated zest of 2 lemons
1 T Dijon mustard
2 t salt
1 t coarse ground black pepper
METHOD
Place all marinade ingredients in a food processor or blender and process until well combined. Pour marinade into a large nonreactive bowl. Add chicken; cover and marinate in the refrigerator 30-60 minutes. Turn meat halfway through marinating time. Remove chicken from marinade & pat dry; discard marinade.
Heat grill pan or skillet until hot. If you are using an outdoor grill, make sure grill grates are clean by scraping with clean grill brush and set up a hot side and a cool side on your grill surface. If you are cooking indoors and using an indoor grill pan or skillet, pre-heat oven to 400 degrees.
Place chicken breast on hot part of grill and cook until chicken develops a nice sear, 2-3 minutes. Flip chicken and cook until second side about 2 minutes. Move chicken to cool side of grill with thicker part of the breast facing the hot side. Cover grill and continue to cook 5-7 minutes. If you are using an indoor grill pan, transfer chicken to a preheated oven instead of moving to cool side of grill. Finish in oven for 5-7 minutes. Transfer chicken to carving board and let rest, tented with foil, 5 minutes. Carve breast into ½” slices and serve.
