Best 2 Grilled Airline Chicken Breast Recipes

Grilled airline chicken breast is a flavorful and juicy cut of chicken that is perfect for a quick and easy weeknight meal. Made from the smaller muscle that runs alongside the breastbone, airline chicken breast is known for its tender texture and delicate flavor. In this article, we've gathered three tantalizing recipes to showcase the versatility of grilled airline chicken breast. From a classic grilled chicken with lemon and herbs to a smoky and flavorful peri-peri chicken, these recipes promise to delight your taste buds. Get ready to fire up your grill and indulge in the succulent goodness of grilled airline chicken breast!

Let's cook with our recipes!

AIRLINE CHICKEN BREAST

Airline Chicken Breast image

Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn't dry out as much as normal.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 whole chicken
1 drizzle olive oil
kosher salt to taste
ground black pepper to taste
2 pinches herbes de Provence, or to taste
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
3 tablespoons butter, divided
1 sprig fresh rosemary
2 sprigs fresh thyme
½ cup chicken stock, or to taste

Steps:

Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.
Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.
Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.
Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.

Nutrition Facts : Calories 1122.3 calories, Carbohydrate 7.7 g, Cholesterol 337.1 mg, Fat 78.5 g, Fiber 4.2 g, Protein 93.8 g, SaturatedFat 26.7 g, Sodium 776.8 mg, Sugar 0.2 g

PAN SEARED AIRLINE BREAST

Pan Seared Airline Breast image

Provided by Guy Fieri

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 full chicken breasts, (ribs removed and wing intact)
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 tablespoons olive oil
1 cup julienned yellow onion
1 cup trimmed julienned leeks
2 tablespoons roughly chopped garlic
1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
1/2 cup white wine
Pinch freshly chopped thyme leaves
2 tablespoons butter

Steps:

Preheat oven to 350 degrees F.
Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.
To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.
When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

Tips:

Select plump and firm chicken breasts with intact skin for the best grilling results.
Use a sharp knife to make a deep incision along the thickest part of the chicken breasts, creating a pocket for stuffing.
For the stuffing, combine a variety of flavorful ingredients such as herbs, spices, minced vegetables, or even cheese.
Secure the stuffed chicken breasts with toothpicks or kitchen twine to prevent the stuffing from falling out during grilling.
Preheat your grill to medium-high heat before placing the chicken breasts on the grates.
Grill the chicken breasts for 8-10 minutes per side, or until they are cooked through and no longer pink in the center.
Baste the chicken breasts with marinade or melted butter during grilling to keep them moist and prevent them from drying out.
Use an instant-read thermometer to ensure that the chicken breasts have reached an internal temperature of 165°F (74°C).
Let the grilled chicken breasts rest for a few minutes before slicing or serving to allow the juices to redistribute.

Conclusion:

Grilled airline chicken breasts are a versatile and delicious dish that can be enjoyed for lunch, dinner, or even as a healthy snack. With a variety of marinades, seasonings, and stuffing options, you can create endless flavor combinations to suit your taste. Whether you prefer a classic grilled chicken breast or something more adventurous, this cooking method is sure to deliver a juicy and succulent result. So fire up your grill and experiment with different recipes to discover your favorite grilled airline chicken breast variation!