Sunday, August 10, 2008

Grillin' Chicken!

I got a great deal on Tyson boneless, skinless chicken breasts at Walmart. Normally, I don't like to buy boneless, skinless chicken breasts due to the expense. I tend to buy whole chickens and cut them up myself or frozen chicken breasts. I can save a lot of money that way. However, when meat goes on sale, you can bet I will take advantage of it.
Well, I decided that I needed to grill some chicken. As I had mentioned before, I like to cook for the week. So, I grilled 9 chicken breasts that can be eaten over a period of a couple of days.
When the chicken breasts are already ready to grill, preparation is reduced to just a quick marinade or dry rub. I use fajita seasoning and it does a great job.
Simply rub the chicken breasts with some vegetable oil and then sprinkle on some fajita seasoning. Set your grill to medium heat and make sure the grill grates are clean. Wait about 15 minutes so that temperature is about 400-450 degrees F. Once there you are ready to grill.
There are a couple of points.

  1. Chicken is very lean so you need to cook with oil. It allows the heat to transfer into the meat quickly. Also, without fat, the meat will stick to the grate. If you are watching your fat intake, you can oil up the grate prior to cooking.

  2. Let the meat cook for a about 4-5 minutes per side. This will let the meat cook and sear properly. So, when you flip it, you won't be scraping the chicken breasts off the grate and ripping them apart.

  3. Remember, chicken breasts need to reach 170 degrees F or until the juices run clear. Very important.

  4. Watch the meat. Don't start talking and forget about the meat. Chicken breasts will dry up very quickly.

If you follow these steps, you can enjoy a delicious, moist chicken breast. If you want a juicier and more favorful chicken breast, you can use a brine and it will increase favor. It is all in the planning.

No comments: