3 Simple grilled chicken breast recipes

GRILLED CHICKEN BREASTS WITH GRILLED PEACH-BASIL TOPPING

1 small (2 1/2-inch diameter) red onion

2 peaches, halved

1 teaspoon canola oil

1/4 cup basil leaves, cut into thin strips

3/4 teaspoon salt, divided

4 (4-ounce) boneless chicken breast halves, pounded to even thickness

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1/2 teaspoon ground cumin

1/8 to 1/4 teaspoon chipotle chili powder

1. Heat the grill for direct-heat cooking.

2. Cut the onion in half through the stem end, then each half into 8 wedges, keeping the stem intact on each wedge (to hold the onion together as it grills). Coat the cut sides of the onion wedges and peaches with the oil.

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3. Place peaches and onion cut-side down on grill; turn the wedges to the second cut sides after about 3 minutes, when the undersides are marked. Cook another 2 minutes, until softened and marked on the undersides. Transfer to a plate. At this point, the peaches should be well-marked and somewhat softened; transfer to the plate with the onions. When cool enough to handle, slice peaches in narrow wedges and cut each onion wedge in half; combine peaches, onion, basil and 1/4 teaspoon salt in a bowl.

4. Season the chicken with the remaining 1/2 teaspoon salt, cumin and chipotle powder; place on the grill. Cook until the undersides are well marked and the chicken lifts easily from the grill surface, about 5 minutes. Turn and cook until the thickest part of the breasts reach an internal temperature of 160 degrees, 4 to 5 minutes longer. Serve with peach topping. Makes 4 servings.

Nutritional analysis for each serving: 174 calories, 4 g fat, 1 g saturated fat, 24 g protein, 10 g carbohydrates, 2 g fiber, 493mg sodium

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GRILLED CHICKEN BREASTS WITH PEANUT-BARBECUE GLAZE

2 tablespoons natural peanut butter

1 tablespoon ketchup

1 tablespoon hoisin sauce

1 teaspoon sesame oil

4 (4-ounce) boneless, skinless chicken breast halves, pounded to even thickness

1. Combine the peanut butter, ketchup, hoisin sauce and 1 tablespoon water in a bowl.

2. Coat the surface of the chicken with the sesame oil.

3. Place chicken on the grill and cook until the undersides are well marked and lift easily from the grill rack, about 5 minutes. Turn and brush the tops with half the peanut sauce. Grill another 5 minutes, until the chicken again lifts easily from the grill surface. Turn, brush the tops with the remaining sauce and grill 1 minute longer, until the thickest part of the breasts reaches an internal temperature of 160 degrees and the glaze is set. Makes 4 servings.

Nutritional analysis for each serving: 194 calories, 8 g fat, 1 g saturated fat, 25 g protein, 5 g carbohydrates, 1 g fiber, 197 mg sodium

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SRIRACHA-GLAZED CHICKEN

1/3 cup apricot jam

1 tablespoon rice vinegar

1 tablespoon Southeast Asian Sriracha sauce (or to taste)

1/4 cup chopped scallions, divided

4 (4-ounce) boneless chicken breast halves, pounded to even thickness

1. Heat grill for direct-heat cooking.

2. Combine the jam, vinegar, Sriracha and half the scallions in a bowl, stirring until smooth. (Warm the jam for a few seconds in the microwave, if needed.) Add the chicken and turn once to coat on both sides with the mixture. Return most of the mixture to the bowl by brushing it off the chicken with your finger.

3. Brush the grill lightly with oil and add the chicken. Cook until the undersides are well marked and lift readily from the grill surface, about 5 minutes. Turn and brush the tops with half the glaze. Cook until the undersides are again well marked and lift readily from the surface, about 5 minutes. Turn and brush the tops with the remaining glaze; cook 1 minute longer, until the internal temperature of the breasts reaches 160 degrees and the glaze is set. Sprinkle with the remaining scallions and serve. Makes 4 servings.

Nutritional analysis for each serving: 197 calories, 3 g fat, 1 g saturated fat, 23 g protein, 20 g carbohydrates, 0 fiber, 201 mg sodium

TIP: Use your fingertips to coat the chicken or fruit with oil -- you use less oil and get a more even coating than when using a brush.