Prep
10 mins (plus marinate)
Cook
15 mins
Serves
4
Level
Beginner
Griddle
350°F
No ratings yet
Tired of dry, bland chicken breasts? Learn the simple techniques that make chicken juicy, tender, and perfectly cooked every time. Two methods — cut into even pieces or pounded flat — both marinated and griddled to perfection.
Ingredients
- •6 boneless skinless chicken breasts
- •1/2 bottle Zesty Italian dressing
- •Hussey's Chicken Dust
Instructions
- 1Preheat griddle to low or about 350°F.
- 2Method 1: Take the chicken and cut off the tender. Then take the breast and cut off the thin part — cut where the breast starts to get thick. Take the thick part and cut in half, making 4 pieces per breast.
- 3Method 2: Take the breast, cut off the tender, and put the rest in a zip lock. Pound it down to make a uniform thickness. Take out of the bag and cut in two. Pound the tender flat and uniform.
- 4Take the beaten chicken and put in a zip lock bag. Add 1/2 bottle of Zesty Italian dressing and a tablespoon of Chicken Dust. Seal the bag, getting all the air out, and marinate for at least an hour and up to 24 hours.
- 5Season the other chicken with Chicken Dust.
- 6Add the marinated chicken to the griddle with no oil. Next to that, add some oil and put down the seasoned chicken.
- 7Let the chicken go for 2–3 minutes and flip. Cook another 2–3 minutes and flip. Continue until internal temp reaches 160–165°F.
- 8Pull, slice, and enjoy!
Hussey's Egg-Griddle Tips
- ▸Even thickness is the key to juicy chicken — pound it flat or cut it into even pieces.
- ▸Marinate at least an hour for the best flavor.
- ▸Pull at 160–165°F — carryover heat will finish the cook.
Comments
No comments yet. Cooked this one? Tell everybody how it went.