Griddle 101: Chicken Breast Tip

Hello Friends,

This week I want to show you my favorite way to cut chicken breast for the griddle so it cooks evenly and doesn’t dry out. It takes a little extra effort up front, but it’s worth it.

Here’s the problem. A chicken breast has a thick end and a thin end. If you leave it whole, the thin side overcooks and dries out while you wait for the thick side to hit temp. (You can see this in the smothered chicken cook I did, which is in the video.) Cutting the breast into cutlets fixes that.

How I Cut It

Pat the breasts dry.
Cut off the thin tip and set it to the side.
Put your palm flat on top of the thick end and slide your knife through, trying to be as even as possible.
Don’t cut all the way through at first. Open it up like a butterfly, then finish the cut.
That gives you 3 relatively even pieces from each breast.

If you want them exactly the same thickness, put them between two pieces of plastic wrap (or in a zip-top bag) and pound them with a meat mallet or a heavy pan.

Cooking Them

Season however you like. I dredged mine in blackened seasoning, but your favorite seasoning or a marinade like Italian dressing works too.
For blackened chicken, get the griddle really hot, around 500°F. For regular seasoning or a marinade, 400°F is plenty.
Put down a little oil and spread it around, then a little butter and spread that around too.
Place all your cutlets down. I did 2 breasts at 3 cutlets each, which gave me 6. I’m no mathematician, but I think that’s right.
Because they’re all the same thickness, they cook evenly. At 500°F, I did 2 minutes per side.
Pull them off at 160°F. They’ll carry over to 165°F as they rest.

Give this a try on your next chicken cook. I think you’ll notice the difference. Cutlets are also great to make in bulk for salads, wraps, and sandwiches.

Keep on griddling,

Johnny

Here's the short facebook video about the blackened chicken: https://www.facebook.com/reel/3572264862947618

Here's the smothered chicken video if you wan to watch that:

Also I've updated the ebook with a few new recipes. I sent an email out earlier this week, if you didn't get it and you already purchased an ebook just shoot me an email.

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Griddle 101: The Complete Beginners Guide to Griddling

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