Boneless Chicken Escabeche Recipe - Two ways - Grilled and Broiled - By: Emely

In this article i will show you two ways to prepare boneless chicken escabeche. You don’t have to build a killer fire or heat your broiler for half an hour to cook chicken cutlets. But you should grill or broil them fairly close to the heat source, which will enable you to brown the outside of the chicken before the inside dries out and toughens. Escabeche means that the meat is first cooked, then marinated, though not necessarily for any length of time. Breast and thigh meat both work perfectly here; if you mix them, remember the thighs take longer. And you can use any Vinaigrette in place of the garlicky variation listed here; you can also use other herbs instead of parsley. Other protein you can use: boneless pork or veal loin. Here are ingredients and directions. Follow them carefully:

BONELESS CHICKEN ESCABECHE RECIPE – TWO WAYS - GRILLED OR BROILED

INGREDIENTS :
About 1 ½ pounds boneless chicken (breasts, cutlets, tenders, or thighs), pounded to uniform thickness if necessary
2 tablespoons extra virgin olive oil
½ cup Roasted Garlic Vinaigrette
Chopped fresh parsley leaves for garnish

DIRECTIONS :
1. Heat a charcoal or gas grill or the broiler to moderate heat and put the rack 4 inches (or less) from the heat source. Rub the chicken with the oil and grill or broil quickly, 3 to 4 minutes per side (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Meanwhile, gently warm the vinaigrette.
2. Remove the chicken and put it on a serving platter; pour the vinaigrette over it. Serve immediately, garnished with the parsley, or refrigerate for 1 to 6 hours to develop the flavors, then serve cold or at room temperature, garnished with parsley.

Recipe makes: 4 servings.
Time to prepare: 20 minutes if eaten immediately or up to 6 hours if Marinated.

Variation:
Grilled or Broiled Boneless Chicken with Wasabi Sauce.
No more difficult, a little more exotic: In place of the vinaigrette, combine 1 halved clove garlic, ½ cup rice or other mild vinegar, 2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water, 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, ½ to 1 teaspoon wasabi powder or 1 tablespoon prepared horseradish, and some salt and pepper. Warm this mixture as for the vinaigrette and proceed with the recipe. Garnish with chopped scallion and/or cilantro.

Follow the directions very carefully and you will be surprised how nice this chicken recipe really is. Bon Apetit.

About the Author

Try one of the most popular chicken recipe from Wiena called CHICKEN SCHNITZEL RECIPE.

There are step by step directions with pictures on HOW TO MAKE CHICKEN SCHNITZEL.

Beside CHICKEN SCHNITZEL you can find many more recipes and articles.

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