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MassiveJoes Juicy Flame Grilled Seasoned Chicken Recipe

January 28, 2013 | 0 Comments
Reading Time: 5 minutes
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Step 1: Preparing Your Chicken “Lattice”

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    1. Simply sprinkle some seasoning onto the bottom of the shallow baking tray to evenly cover it. Pretty easy, right?
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Step 2: Filleting your Chicken Breast

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    1. Place a skinless chicken breast on your cutting board
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    3. Remove the excess fat from the chicken breast using the cook’s knife (I am pretty anal when it comes to saturated fat, so I make sure all of the fat is removed from each chicken breast, even if it means I have to sacrifice some of the meat)
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    5. Remove the tenderloin from the underside of the chicken breast (if the tenderloin is still attached). Simply flip the breast over and pull the tenderloin from the breast with your fingers
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    1. Cut the chicken breast in half longways using the cook’s knife. There is a technique to this – place your non-cutting hand on the top of the chicken breast and press down. Now take the knife with your cutting hand and cut through the chicken breast with an oscillating motion. Make sure you don’t cut downwards towards the cutting board or upwards towards your hand – squatting down to eye-level with the chicken breast so that you can see the path of the knife can help you cut it perfectly
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    3. You should now have three pieces of chicken breast ready to place in your baking tray; 2 thin breast fillets and a tenderloin
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Step 3: Preparing your Chicken “Lattice”

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    1. Place your 3 pieces of chicken on top of the layer of seasoning in your shallow baking tray, making sure that they are all running in the same direction across the baking tray
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    3. Continue to fillet chicken breasts (repeat Step 2) and place them in the baking tray until your initial layer of seasoning is covered
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    1. Sprinkle another layer of seasoning on top of your first layer of chicken. This allows you to season both sides of the chicken and make it tastier than… well, you know, really tasty!
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    1. Continue to fillet chicken breasts (repeat Step 2) but now place them in the baking tray on top of your first layer of seasoned chicken running in the opposite direction (see, now you why I call this my chicken “lattice” :-P!)
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    1. Once your second layer of chicken is completed, sprinkle another layer of seasoning on top of your second layer of chicken. Repeat until you have created a multi-layered, well-seasoned chicken lattice.
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    3. You can now cook your chicken right away, or cover it with Glad Wrap, pop it in the fridge, and let the seasoning infuse into it – provided your chicken is fresh, it will keep in the fridge for 2 to 3 days before you have to cook it. This is great, because if you don’t want to cook it all at once, you can cook it over a few days – and the longer the seasoning infuses into the chicken, the tastier it gets! YUM!
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Step 4: Slow Grilling your Chicken

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    1. Pre-heat the BBQ for 2 to 3 minutes
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    3. Turn the burners down to a low/mid heat level. This is IMPORTANT! Using too high a heat will burn the seasoning, burn the chicken, and make it taste like a dry gumboot. Keep the heat low, and get ready to cook slow (cook slow homie… you gotta pump your brakes and… (Kanye West reference for those playing at home).
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    5. Coat the BBQ grill plate with olive oil using some paper towels. This will stop the chicken sticking to the grill plate during cooking (if the grill plate is too hot to do this, then it is too hot to cook the chicken on – turn the burners down and come back in a few minutes)
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    1. Cover the BBQ grill plate with the seasoned chicken. Allow it to cook completely on one side (this should take about 10 minutes on low heat)
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    1. Using the BBQ tongs, turn the chicken on the BBQ grill plate. Allow it to cook completely on the other side (this should take about 5 minutes on low heat)
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    1. Place your cooked chicken on a plate, let it cool down a little, and it is ready to eat!
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    1. NOTE: If you are cooking chicken up in batches to keep in the fridge and use for future meals, make sure you let the chicken cool to room temperature before popping it in the fridge and make sure you cover it with Glad Wrap. This will reduce your risk of contracting some nasty bacteria like salmonella or e-coli.
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