What’s a good marinade or rub to use for grilled chicken intended to go into a salad?
If it matters, the dressing I’m going to use is something called “Parmesan Peppercorn.” It kind of tastes like a very tangy version of a caesar dressing to me.
-FrL-
I’ve always had great luck marinating the chicken in the dressing you want to use, provided it is a vinaigrette style dressing. Otherwise I’d say salt, pepper (as generous as you can stand) and saute in a little light olive oil - with salads, simplicity is king IMO. You might gently fry up some garlic in the pan to flavor the oil. Just warm it in the pan and remove before it browns, then throw in the chicken.
If you want a little bite, you can make a marinade with olive oil, salt, pepper, garlic and some sort of acid - lemon juice is always a favorite of mine.
I broil it with a healthy blast of coarse-ground black pepper and garlic powder. Very easy, gives it a nice flavor.
I just want to point out that the OP said he/she was going to grill the chicken (it’s in the title) and the first reply talks about throwing the chicken in a pan, while the second mentions broiling.
I’d poach it in chicken broth and white wine.
Thanks for that but in fact sauteeing or broiling are fine as well. “Grilled” just came out because that’s what it usually gets called on menus etc., “Grilled Chicken.” Dumb me.
-FrL-
:smack:
Luckily, nearly everything I mentioned is easily adapted to the grill.
FTR yours is the suggestion I’ve decided to try: Salt, pepper, garlic in the oil, lemon juice.
As I am out of garlic, I may just use garlic salt on the chicken itself. Not ideal, but probably not terrible.
-FrL-
Update: Chicken is made, has been inserted into salad, and all was tasty.
Thanks!
-FrL-
Glad to hear it! I’m kinda craving a chicken salad now, especially in this heat…