Grilled Chicken with Cream Cheese
Grill Recipes, Couscous and Asparagus
Cream cheese and herbs add flavor to this grilled chicken recipe.
Cream cheese is the secret to these savory, moist chicken breasts on the grill. Flavored with basil and garlic and tucked under the skin, the cheese adds flavor and keeps the grilled chicken juicy and tender.
Serve this grill recipe with these two super easy side dishes. Asparagus cooked on the grill is quick , easy and delicious.
Couscous is a healthy alternative to a starchy side dish. It can be combined with lots of different vegetables, cheeses, herbs and nuts to fit your tastes. Here it's flavored with lemon, peas and feta cheese.
Menu
Grilled Chicken Breasts with Cream Cheese
Couscous with Peas
Grilled Asparagus
Grilled Chicken Breasts with Cream Cheese
- 4 chicken breasts on the bone
- 4 ounces cream cheese
- 2 teaspoons basil
- 1 large clove garlic, crushed
- Salt and pepper
Rinse chicken breasts and pat dry with paper towel. In a small bowl, combine cream cheese, basil and garlic. Find the spot of the chicken breasts where the skin lifts up easily, and insert some of the cream cheese mixture. Spread cream cheese mixture throughout the area between the skin and the chicken by smoothing and spreading with your hands on top of the skin. Repeat with the rest of the chicken breasts. (The chicken skin should stay secure, however, you may secure with a toothpick. Be sure to remove toothpicks before serving.) Sprinkle tops with salt and pepper. Place chicken on a preheated 350 degree grill and cook skin-side down for 10 minutes. Turn over and continue to cook for 20 minutes or until chicken is done.
Couscous with Peas
- 1½ cups water
- 1 cup uncooked couscous
- ¼ cup olive oil
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- Pepper to taste
- 1 cup frozen baby peas, thawed
- ½ cup feta cheese
Bring 1½ cups water to a boil in a saucepan. Remove from heat and stir in couscous. Set aside for 10 minutes. Stir together olive oil, lemon rind, lemon juice, salt and pepper. Add to couscous and stir lightly with a fork. Gently toss in peas and feta. May be served warm, room temperature or chilled.
Grilled Asparagus
Leave ends on asparagus – the longer length makes it easier to grill. Place asparagus spears in a shallow dish and fill with water, 3 tablespoons olive oil and 2 large garlic cloves, crushed. When ready to grill, place the asparagus spears onto the grill and cook just until desired grill marks appear. Asparagus should be crisp-tender, not soft. When done, cut off tough ends of asparagus.
For more ideas for the grill, see:
