If you use larger pieces of meat, they will take longer to cook. Always use a meat thermometer to test the internal temperature. Poultry should be cooked to 165 degrees--never less!
Generally chicken breasts are sold weighing 6-7 ounces. To achieve even cooking and perfect portions, you can butterfly them. Starting at the larger end, use short strokes to slice the breast in half and open it as you would a book. This is called "butterflying" the chicken.
Place the chicken between two sheets of plastic wrap or parchment paper; gently tap the thick end with a meat mallet or rolling pin to even out the thickness of the entire breast. Proceed with your recipe as desired.
Preheat the grill to 375 degrees. Scrape the grill grates to remove any burned-on food residue.
Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub.
To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the "10:00" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the "2:00" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes.
Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up.
Serves 4: 3-4 ounces chicken (weight after cooking)
I usually just cut my chicken breasts down the middle, then grill. They are smaller, but still round, cook quickly, and end up still juicy inside. Sometimes, I find pounding the meat leaves it less juicy.
This is good infoif you're unfamiliar with grilling chicken. I've always just pounded my poor, huge chicken breasts flat, but will try butterflying them next time. For those nitpicking the picture (For heaven's sake, don't you have anything better to do?) the instructions SUGGEST butterflying.
absolutely tasteless! I just don't like chicken breast unless it is chopped up and put in a sandwich,it is a tasteless piece of meat that I can do without but I do love chic.thighs fat and all.
There is no geeneral weight for boneless skinless chicken breast unless you purchase a particular brand like Perdues individual select servings. And KENLIGRACE is right the picture does appear to show 8 oz breasts. Usually when one butterflies a piece of meat, it is for stuffing.
For just a couple servings, and for 6-8 minutes of cooking time, it's more efficient to do this inside on a grill pan. Of course, if you're grilling an entire meal or feeding many mouths, go fire up the outdoor grill!
I have a FlavorWave oven-now called the NuWave oven, use a glass pie plate filled w/water and round rack to cook food/poultry. All fat drips into water. I spare the salt. No #ing meat is always moist N tender.
I love juicy chicken breast!!! Great tips, thanks!! You can never learn too much, the more recipes, and different cooking techniques I read, the better I become at cooking healthy delicious meals!!!!
Love it I had seen the video on the chicken I done as it said above and grilled them on the grill I used Mrs. Dash & lemon & lime juice Oh they were so simple to do and leftover are great to bag & freeze for a quick add to salad or a stir fry or a bown rice later in the week
Sounds great! I was looking for a way to do a chicken breast in the freezer. Will try this tonight. My biggest problem with boneless / skinless meat is it usually ends up on the "dry" side but then again, I didn't get fat eating "dry" meat and somethings must change if I'm to loose this spare tire!
I am sure many new cooks can get good use out of this, it would be helpful. I could have used something like this 30 years ago. And to include where they can get more great tips, help and recipes through your books; simple genius!