Re: Grilled Chicken Breast

On Thu, 22 May 2025 19:26:46 +0000, flood of sins wrote:

I've loathed grilling chicken breast for ages now. Is something
that's almost always diced up and cooked on a griddle or in a
wok. Exception is made for pounding it thin then rolling it up
with a filling for stuffed chicken breast.
>
Took a bit of a road trip a couple weeks ago, Western New York
to Eastern Wyoming. Was expecting cool weather and the cabin we
rented there had a kitchenette. Plan was we brought some chicken
breast for a meal and was going to dice, griddle it, and make
wraps. However the further west we got the warmer it got. When
we got to WY (May 11) it was over 90F degrees, was expecting
much much cooler temps.
>
90 is way to nice to not be cooking outdoors so I sliced the
breasts lengthwise to make them thinner, marinated them for a few
hours, and cooked them over blazing hot direct heat on a grill
nearly constantly flipping them so they didn't char too much.
Came out great they did. Juicy with a perfect char.
>
I'd rather not grill chicken without bone in it, but am now
happy to know at my ripe old age I figured out how to do breasts
without ruining them. :)

I like to marinate chicken breast in Thai curry paste, oyster sauce,
fish sauce, and whatever else I have on hand. A bit of cornstarch coats
the chicken and keeps it moist during the high temperature frying. I use
a good amount of oil. The chicken comes out tender - it's intense
nuggets of flavor, not bland at all.
https://photos.app.goo.gl/Zh4ZJPwhqK71vWjm9