Black Garlic and Goat Cheese Crusted Chicken
Grilled chicken topped with a black garlic and goat cheese crust. Easy marinade, tips for crusting, oven method, and food safety.
Black garlic and goat cheese pair perfectly with balsamic vinegar marinade.
Submitted by: Geneva from Geneva, IL
Yield: 2 Servings
- Mash black garlic with goat cheese, herbs and porcini powder to make a savory paste.
- Grill breasts, add balsamic, smear the paste after flipping, and cook until the goat cheese forms a crust.
- Use an instant-read thermometer to reach 165°F, and you can finish under a broiler or in a skillet if you do not have a grill.
Spices
Featured in this Recipe
Preparation Instructions:
Mash the Black Garlic with a fork until it forms a paste. Stir in Italian Herb Seasoning, sea salt, Porcini Mushroom Powder, and goat cheese until well incorporated.
Heat a grill until hot. Sprinkle the balsamic vinegar over the chicken breasts and season with salt and pepper. Grill until well browned (about 6-8 minutes), turn over. Smear ½ of the black garlic/goat cheese over the cooked side of each breast. Grill until goat cheese begins to form a crust (about 2-5 minutes).
thespicehouse.com
Frequently Asked Questions
Can I use regular garlic instead of black garlic?
Yes, but the flavor will be sharper and more pungent. For a closer match, use roasted garlic paste (2 to 3 cloves) to get a sweeter, mellow taste. Black garlic is sweeter and almost balsamic-like, so consider adding a small pinch of brown sugar or a drop of balsamic if you only have fresh garlic.
What if I do not have a grill?
Sear the breasts in a hot skillet 3 to 4 minutes per side, then finish in a 400 to 425°F oven for 6 to 10 minutes. After flipping and spreading the goat cheese mixture, broil 1 to 3 minutes to brown the crust. You can also cook entirely in a covered skillet on medium-low until done.
How do I prevent the goat cheese from burning before the chicken is cooked?
Apply the cheese mixture after you have browned the first side, then use medium heat or indirect heat to finish. Finish under the broiler for a short time to brown the top rather than leaving it over direct high heat. A thin even layer browns more reliably than a thick pile.
Can I make the black garlic and goat cheese mixture ahead of time?
Yes. Store it in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze portions for up to one month and thaw in the fridge before using.
What chicken cuts work best with this recipe?
Boneless skinless chicken breasts are ideal for even cooking and quick grilling. Bone-in breasts or thighs will work but need more time and lower heat. Pound thick breasts to an even thickness for uniform cooking.
How do I know when the chicken is done?
Use an instant-read thermometer. The safe internal temperature for cooked chicken is 165°F in the thickest part. Let the chicken rest 4 to 5 minutes after cooking so juices redistribute.
What are good substitutes for goat cheese or porcini powder?
Swap goat cheese for cream cheese mixed with a little lemon, ricotta, or crumbled feta for tang. For porcini powder, use ground dried shiitake or a small pinch of mushroom bouillon. Adjust salt and acidity to taste after substituting.
Can I use regular garlic instead of black garlic?
Yes, but the flavor will be sharper and more pungent. For a closer match, use roasted garlic paste (2 to 3 cloves) to get a sweeter, mellow taste. Black garlic is sweeter and almost balsamic-like, so consider adding a small pinch of brown sugar or a drop of balsamic if you only have fresh garlic.
What if I do not have a grill?
Sear the breasts in a hot skillet 3 to 4 minutes per side, then finish in a 400 to 425°F oven for 6 to 10 minutes. After flipping and spreading the goat cheese mixture, broil 1 to 3 minutes to brown the crust. You can also cook entirely in a covered skillet on medium-low until done.
How do I prevent the goat cheese from burning before the chicken is cooked?
Apply the cheese mixture after you have browned the first side, then use medium heat or indirect heat to finish. Finish under the broiler for a short time to brown the top rather than leaving it over direct high heat. A thin even layer browns more reliably than a thick pile.
Can I make the black garlic and goat cheese mixture ahead of time?
Yes. Store it in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze portions for up to one month and thaw in the fridge before using.
What chicken cuts work best with this recipe?
Boneless skinless chicken breasts are ideal for even cooking and quick grilling. Bone-in breasts or thighs will work but need more time and lower heat. Pound thick breasts to an even thickness for uniform cooking.
How do I know when the chicken is done?
Use an instant-read thermometer. The safe internal temperature for cooked chicken is 165°F in the thickest part. Let the chicken rest 4 to 5 minutes after cooking so juices redistribute.
What are good substitutes for goat cheese or porcini powder?
Swap goat cheese for cream cheese mixed with a little lemon, ricotta, or crumbled feta for tang. For porcini powder, use ground dried shiitake or a small pinch of mushroom bouillon. Adjust salt and acidity to taste after substituting.
Comments