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Hi, I’m Betty. Welcome to Betty’s Kitchen. Today I have been grilling some juicy chicken strips and I’d like to show you how I’m doing it. It’s in the kitchen. We don’t have a great day here, it’s raining outside so I’m not using the outside grill. We’ll do that as spring and summer gets closer. With that, I’m using the kitchen grill a lot. It’ electric and you can see I’ve already done some here and I’m going to close this. We’ll definitely heat it when we need it, and prepare the chicken.
In this whole container I have one and a half pounds of chicken strips. They were already prepared for me and you’ll notice if you buy chicken strips they’re pretty well cleaned of fat and gristle and anything like that, so you don’t really have any preparation to do with regard to the meat.
What I’m going to do is season out, and the seasoning I like to use is meat tenderizer because that helps in terms of making it tender. It also does the salting. So let’s just open this and give this a good sprinkle. I’m not going to say it has to be in a particular amount. You need to do it to taste. So just get both sides, I’ve already cooked four of these, there were eight in this package so I have four more to cook. So I’m going to rub that in a little bit because sometimes I got a lot in one spot. But after you do that, you’re through with the meat tenderizer; you need to wash your hands.
When you’re cooking chicken it’s really important that you keep your hands clean because there might be some salmonella in there and you don’t want to spread that to any of the foods or counters in your kitchen.
All right, now let’s pepper the chicken strips. What I like to use is freshly ground black pepper. You can shake just a regular black pepper on, that’s fine if that’s what you have. But if you can happen to get just a very inexpensive bottle and this is McCormick brand Black Pepper Ground, it doesn’t cost much at all to get that. Then you can have that fresh ground scent that comes in the kitchen as you make them and it certainly has a lot—well, I use this fork to turn these so I won’t get my hands in the chicken again.
So turn the other side, let’s get this peppered. Then you’re going to want to marinate this. Let me open this because I think it might be too hot because it had some leftovers of what I had in the earlier. And then I’m going to go to extra virgin olive oil and I can either use my plate which I’ve used earlier or I could just do it right in there. You can see there is a cotton pad underneath, I think I’m going to remove those and put them on this plate.
So now, I’m going to marinate this with the olive oil. Just put an amount on there that will be nice for grilling and then you might want to use your hands, I usually do but I had so much washing involved, I’m going to just turn this over. So these are prepared. Actually, you don’t want to start with cold chicken so you need it at room temperature, if you have a frozen then get it out of your refrigerator and get it up to room temperature. And actually you can do this preparation when it’s cold other than the refrigerator and then let it warm up to room temperature and then put on your oil.
So let’s open the grill and the fact that I have already done some is just going to add some more flavor to these that are going on. But the grill definitely is ready and then we kind of holding off of and easy because I wanted to talk about the preparation that we can set for a dressed chicken strips or chicken fingers if you like to call that, very easily.
For this recipe if you want to do chicken half breast you could, one, two, and then close this and then it’s really just a very short wait until it’s done. What you want to do is look in on them and just raise the lid then you use your fork and look underneath and you’ll have a sense if they’re done or not. Chicken definitely has to be cook thoroughly. It’s one of those meats that you can’t eat raw or partially uncooked.
So we got to cook that thoroughly and while we’re waiting on that to get done I’m going to show you what the results look like. So as I told you, I was already working on this and I have had the beginning of my own tray unto a platter with a meat fork and you could see these are the four that I’ve cooked prior to starting my last four.
At the table, when you serve this and place on your plate, I’m going to take this tiny one at the end then you should be able to cut it with a fork. It should be tender enough for you to do that. I always use a knife, not a fork, but you can see that this is tender enough that I can easily take that and let’s try it. Like it always does, it’s great, you can’t do better in terms of seasoning it unless you just have a different taste and not something that is splashy or unique that the black pepper really is a great flavor. I’ll thin k you’ll enjoy it.