Grilled chicken breasts
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- 6 boneless chicken breasts
- oyster sauce (i prefer lee kum kee @ harris teeter)
- onion powder
- garlic powder
- poultry seasoning
- black pepper
- olive oil
- thyme, dried (optional)
- rosemary, dried (optional)
1Rinse each chicken breast and cut each one in half (lengthwise).
2Use a small brush and brush on one side the oyster sauce, sprinkle salt (not too much, but to your taste), onion powder, garlic powder, a little poultry seasoning (use sparingly), and black pepper (you could also add some red cayenne pepper. Rub the coating into each breast (you can cut slits into any of the pieces that are thick if needed). Turn over and do the same to the other side. OPTIONAL: You can add a pinch of thyme and rosemary (crush in your palms and distributesparingly). I don't add any poultry seasoning to the other side, but you can if you like. Rub each side as you season and I let it marinate on wax paper for 15-30 minutes.
3Cover the bottom of your pan (preferably a cast iron skillet since it holds heat better) with olive oil. After the oil is hot (not smoking) add your chicken. Brown each side and cover (for about 2-5 minutes to hold in the juices).
4You can serve on sourdough bread with a little mayo, a little buttermilk dressing, fried green or yellow tomatoes, a couple of slices of bacon (prefer thick), and lettuce. Or serve with potatoes, corn, cornbread stuffing with hollandaise sauce. Anything goes great with this.