Thursday, February 7, 2013

Seasoned Grilled Chicken

Several of the recipes I make consist of my seasoned grilled chicken, so when you read a recipe that calls for it - this is what I'm talking about.

It's really easy to make and you can make it however you like.  You obviously don't have to do it like I do, but I can't guarantee your food will taste as delicious :-). 

Seasoned Grilled Chicken  
Cocina De Don Pedro © 2013 
Pedro R. Flores, Jr.. All Rights Reserved.  

Makes Multiple servings, 4oz. Each

Preheat Oven: 350 Degrees

5 lb. "Family Size" bag of frozen Chicken Breasts, Boneless, Skinless (Great Value), thawed
Lawry's Seasoning Salt or Lemon Pepper
Garlic Powder
Onion Powder
Chili Powder
Parsley Flakes
Non-stick Cooking Spray (Butter Flavored)

- 2 Sheet Pans
- Aluminum Foil
- Meat Tenderizer
- Clear Plastic Bag or Large Zip-loc bag.
- Turkey Baster 

If you've never seen a meat tenderizer, here's a pic for you.  There's a meat tenderizer in the spices section of the grocery store, that is not what I'm talking about. LOL.

I have cooked chicken many different ways, and I found that the best way for the chicken to absorb the spices - is by pounding them into the bird!  Yep, that's right, pound those spices in!

You don't literally pound them in, but by tenderizing the breasts the spices will fall into each nook and crevice, and the chicken will taste delicious.

Place a chicken breast into a clear plastic bag or Zip-loc - do not close it completely, because you want the air to escape. Proceed by pounding the chicken with your tenderizer until it's about 1/4 to 1/2-inch thick.  And do this for all the chicken.  Lay your chicken on a counter-top or table depending on where you'll be seasoning.
 Line your pans with foil, and spray generously with non-stick cooking spray.

You will season your pans the same way you will season your chicken.

Sprinkle with Seasoning Salt or Lemon Pepper (not both), garlic powder, onion powder, chili powder and parsley flakes. I didn't give measurements for these, because the amount varies - so the best way to tell you is - to sprinkle the entire pan lightly.  You DO NOT want a thick layer of spices.  You will sprinkle the entire pan with one ingredient and then the next, and so forth and so forth.  

Place the chicken in your pans, trying not to leave spaces - use as much of the pan that you can.  This time you will season the top-sides of the chicken, but in reverse and spraying them with a generous amount of non-stick cooking spray as your final step. 

Place chicken in the oven and let cook for 25 - 30 minutes.  You will want broth in the pan when you take them out of the oven, if you don't - you've overcooked them.  Make sure to monitor the chicken as you cook.

Using your turkey baster, draw some of the broth into it, and drizzle over the chicken.  There should be plenty of broth for all the chicken.  This returns a lot of the juices that were lost during the cooking process, which helps retain the moisture and delicious flavor. 
Fajita Tacos, Chicken Wraps, Pizzas, Enchiladas, Entrees, Salads, and much more!

Nutrition Facts:
4 oz. Serving
Calories 127 Sodium 642 mg
Total Fat 3 g Potassium 250 mg
Saturated 1 g Total Carbs 1 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 1 g Sugars 0 g
Trans 0 g Protein 23 g
Cholesterol 65 mg

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