Marinated Chicken Breast Recipe

Hi. This is Chef David Bishop From the Chef to You. Today, I like to show how to make
a Marinated Chicken Breast. Let’s take a look at our ingredients and get started in
marinating. We have lemon pepper and garlic for going on top of our chicken, Italian
dressing, pineapple juice, and soy sauce for our marinade. We got four chicken breasts
here. You see I got some frozen chicken breast here. This is just how you can start it out
in a frozen state, marinate in about 24 hours. What we’re going to be doing is marinate
for about an hour or and hour and a half and then do on our grilling.

Alright, let’s get started here. Take your lemon pepper, sprinkle all over your chicken.
Granulated garlic, not garlic salt if you use garlic salt you want to use low sodium not any
soy on your Italian dressing because it there would be too much salt. We turn this over;
do both side, again the granulated garlic and then the pepper. Today I’m going to teach
you two different ways of grilling, you can grill this on a grill, you can do it on a broiler
or in your oven, sauté pan use a George Foreman, so many different ways you can do it.

Today, I’m going to show you two of them. Now we’re going to take a Ziploc, put these
four chickens in the Ziploc. Ziploc’s are great invention, really makes easy clean up.
Now we have top so many pans put the Ziploc, give it this clear wrap bring over soy
sauce. 1/3, 1/3, 1/3, just remember now when you make this. I made this for 40 to 1500,
use the same concept 1/3, 1/3, 1/3. Put all together, stir this up in the bag it goes. Seal
your bag. I just try to release much air out of it as I can.

Alright this goes in the refrigerator from one hour to 24 hours. And then we’ll go ahead
and grill it. This makes you the problem a lot of people have ?They say that the chicken
is too dry when it get done grilling it or it’s not done our way that we don’t know how to
tell so they have a tendency over cooking it. Let me show you a technique that I’ve used
for years that’s real simple way to know when you’re chicken is done.

Let’s zoom in on my hand and I’ll explain it to you. You reach in between your thumb,
your first finger see how soft this is right here that’s a raw piece of chicken. The chicken
has been cooked all the way. Here’s a chicken cook, so it’s going to tie enough. Now
make a fist. See how you got firmness here but you got a little bit of a bounce. So while
you’re chicken you can go and say “okay not quite, still not too much softness to it”.
Then you can feel that bounce right here. All right, so that’s uncooked and that’s cooked
that’s the best way to tell.

You want your grill in medium high heat. You don’t want it too low because this chicken
set and linger not going to give that brown color on the outside, you want those beautiful
grill marks on it. Okay let’s set this on the grill. Hear the nice sizzle, about four or five
minutes it’s going to depend on your grill, how hot your grill gets if you use a charcoal.
All right let’s close this lid.

And we’re going to flip and let’s take a look at with all the grill marks. See that nice grill
marks right there, let’s give it about five more minutes. Okay our chicken’s off the grill
let’s go and sauté our chicken. We got chicken breast, sauté pan, and olive oil, a little bit
of water. You want about medium heat, you want a little bit of sizzle but not really hot or
your chicken will burn in the outside and not be done in the inside.

A little bit of olive oil. We want that to just cook about five minutes on each side
uncovered, no additional liquid. It’s been about three and a half or four minutes, but I
know that it’s starting to brown a little around the edge, so I’ll go ahead and turn this. We
have beautiful color. We’re going to give it about five minutes. We’re going to check in
about three or four. Let’s go in and check to see if this chicken is done. Let’s do our test.

From here, from here, from here, from here, let’s go and take this chicken off and put it
on the plate. We grilled some chicken and we’ve sauté some chicken. Let’s go and cut
this, see what we got on the inside. Look how moist that is? Nice color on the inside and
nice color on the outside. Upon a little rice pilaf next to it, let’s go eat.

Okay I’m heading to the table to try out this chicken and rice. This is Chef David Bishop
cooking and teaching until next time may God Bless.