Grilled Chicken Breast

Overview

A very heart-warming roast chicken breast, suitable for lively Christmas family dinners and ordinary gatherings. One bite is full of happiness O(∩_∩)O~(

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• dinner with friends
• western food
• autumn recipes
• winter recipes
• lunch
• chicken breast
• coriander
• millet pepper
• black pepper
• lemon juice
• salt

Ingredients

Steps

1. 1 Marinate the chicken breasts with an appropriate amount of salt, a few drops of lemon juice, and a little pepper for more than 3 hours (the longer the time, the more flavorful it will be, but it should not exceed 24 hours).

   

2. 2 Chop the coriander and millet pepper into small pieces and set aside. If you don’t like coriander, you can use celery or garlic leaves instead. I used Erjingjiao pepper today.

   

3. 3 Use a spoonful of vegetable oil to mix the minced coriander and millet pepper with a little salt. Since I didn't use red pepper today, I added some diced carrots to adjust the color. Generally, you don't need to add them.

   

4. 4 Wipe the chicken breast dry, cut into a pocket shape in the middle, stuff the mixed chili pepper and coriander into it, and then close it carefully.

   

5. 5 Sprinkle some more pepper on the surface of the chicken breast and wrap it carefully in foil.

   

6. 6 Preheat the oven to 200 degrees, put it in the middle layer, and bake for about 25 minutes.

   

7. 7 About 15 minutes into baking, turn on the oven, open the foil, brush a layer of oil on the surface, and pour out the soup inside the foil.

   

8. 8 At this time, adjust the oven function to the upper and lower heat plus ventilation position, and adjust the temperature to 180 degrees.

   

9. 9 No need to wrap it with tin foil, just bake it for another ten minutes.