One post, two recipes… It’s the holiday spirit! 😉
A few years ago I began using the 7-6-5 method to cook pork tenderloin, with all varieties of rubs, glazes, and marinades. It’s a nice approach because once you memorize those numbers, you’ll have no need for the recipe, and you’ll always have perfectly cooked pork tenderloin.
Shortly thereafter it occurred to me that chicken breasts are so similar in fat content and overall texture, so why not “7-6-5 them?” Well, I’m happy to report that the idea was a success. Several times I’ve grilled chicken breasts with this technique, and it leaves meat tender, moist, and perfectly cooked.
7-6-5 GRILLED CHICKEN BREASTS
(from the Bewitching Kitchen)
4 chicken breasts, boneless, skinless
for the marinade (substitute any recipe you like):
1/4 cup olive oil
1 T red wine vinegar
1 T fresh orange juice
1 tsp dried thyme leaves
pinch of red pepper flakes
salt and pepper
Whisk the olive oil, vinegar and orange juice vigorously together into an emulsion. Add the dried thyme and red pepper flakes and whisk again. Place the chicken breasts in a bowl and pour the marinade over them, coating well. Cover and refrigerate for a couple of hours or overnight.
Remove the meat from the marinade, season with salt and pepper and place on a very hot grill, covered, for 7 minutes. Turn the meat over and continue grilling for 6 minutes. Without opening the grill, turn it off and let the meat stay inside for 5 minutes. Place the meat on a serving plate, tented with aluminum foil, let it rest for 5 minutes. Slice at an angle and serve.
ENJOY!
to print the recipe, click here
Comments: This is a basic method, with which you can use any marinade or rub you ‘re fond of. I like to start marinating the chicken early in the morning before leaving for work, so that dinner is a no-brainer: all it takes is 7-6-5 minutes, and a side dish or two. Like Brussels sprouts and roasted butternut squash!
Which brings me to the double-decker, Shredded Brussels sprouts. My husband insisted that a post solely devoted to Brussels sprouts would scare away most, if not all my readers! I am sure my readers are very loyal (fingers carefully crossed), but in fact this poor veggie ranks way low in any popularity contest. So, allow me to share with you a GREAT way to prepare Brussels sprouts, and I ‘ll bet that even the sprout haters in the audience will enjoy it…
LEMONY SHREDDED BRUSSELS SPROUTS
(adapted from Martha Stewart.com)
1-2 pounds of Brussels sprouts
2 T olive oil
2 T water
zest of 1 lemon
good squeeze of lemon juice
salt and pepper to taste
Thinly slice the Brussels sprouts with a knife or the slicing disk of your food processor. Heat the olive oil in a skillet until very hot, almost smoking. Add the sliced veggies, the water, season with salt and pepper and cook, stirring every once in a while until the sprouts become tender and develop a few brown spots. Add lemon zest, mix, and squeeze a little lemon juice all over and serve.
ENJOY!
to print the recipe, click here
Comments: Sometimes a different way of processing a vegetable will substantially improve its taste. Prepared this way, Brussels sprouts have a pleasant texture ( don’t overcook them!), and a bright, fresh flavor from the lemon juice. It’s perfect alongside roast chicken, pork, or a thick piece of grilled salmon.
Brussels sprouts are low in carbs, and loaded with vitamins A, C, thiamin, riboflavin, iron, magnesium, and fiber. They are good for you, so, give this recipe a try! 😉
ONE YEAR AGO: Baked Shrimp and Feta Pasta
Bewitching Kitchen 
Sally, far from scaring me off, the brussels sprouts recipe only made my mouth water. I’ve been roasting them, halved, with olive oil, salt and pepper, and then sometimes I sprinkle on some grated cheese during the last 5 minutes in the oven. I’ll try this method too. Can’t get enough of the little cabbages!
The 7-6-5 method for pork and chicken makes sense. How would you adapt it for an indoor range-top grill? Maybe for the last step, just turn off the flame and put a domed lid over the meat?
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Paula, what a wonderful surprise to see you here!
Well, I’m glad you asked this question – for an indoor grill (or for a very small outside grill, those that barely fit 4 chicken breasts), it is likely that you’ll need to adjust the timing (increasing each step by a few minutes) because you won’t get the same intense heat of a large outdoor grill. Also, you will have to cover the meat throughout the grilling, not only on the final step – worth doing a few experiments with it. Until using this method, I would pound the chicken breast to make it thinner, and grill it like that, but if you like a plump, juicy and moist piece of meat, this method works great.
Glad you liked the Brussels sprouts… me? I think they don’t get a fair treatment, so many people “think” they hate them! 😉
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I saw a grilled chicken recipe with pesto … now grilled chicken with brussel sprouts is another option I can use for tonights dinner. Nice post.
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Thanks, Babygirl… hope you try it! Thanks for commenting!
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Lemon juice on sprouts? Sprouts? Check. Lemon? Check – yes, I’ll be trying that this weekend :). My favourite sprout dish involves lots of caramelized onions and some melted blue cheese. I’m really curious what the lemon will do!
My only grill is a Big Green Egg – turning it off wouldn’t take effect until hours later :).
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Never heard of the Big Green Egg, you got me curious, I’ll google it!
You know, if you take lemons away from me, I might never cook again!
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I for one would welcome as many recipes for brussels sprouts as you can put out there. One of my all time favorite veggies.
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Years ago I made a recipe for a puree of brussels sprouts and potatoes – it was excellent, and had a few unexpected twists in it, but I have no idea where the recipe is… 😦
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I’m amazed that you’ve never heard of the BGE – you being American and all!
Found it on Google? What do you think?
It would surely make a great outdoor extension of your nano-kitchen, and you can bake great bread in it too.
(Never got around to the sprouts+lemon this weekend, but I will, I will…)
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I did google, and in fact I knew it, but never made the connection between the name and the “thing”
this type of smoker is VERY popular in Oklahoma, at some point I thought about getting one, but we decided to stay with our regular outside grill (gas grill, which of course will shock “real” barbecue people… 😉
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eu adoro couve de de bruxelas, mas aqui no meu interior são raras, quando morava na capital ai sim era um paraiso. ficou tudo lindo e delicioso. bjs
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Oi, Angela
minha mae provavelmente ficaria chocada se visse meu blog – espero que ela apareca de vez em quando, mesmo sendo em ingles – vendo que hoje em dia eu adoro couve de bruxelas. Quando crianca, acho que eu optaria por tortura…
🙂
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I have to try the 7 6 5 for chicken! That’s one I can remember. And, I love brussels sprouts, but I’ve never shredded them. I have to try that too!
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