Griddle 101: Jucy Tender Chicken Breast
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Jucy Tender Chicken Breast! Hello Friends, The first time I cooked chicken breast on a griddle, I thought, “This will be easy—just throw it down and flip it a few times.” Well… it turned out dry, tough, and about as enjoyable as chewing on a leather shoe. That’s when I realized cooking chicken on a griddle takes a little technique to get it right. And it's not the same as a grill because there's not indirect heat. After years of trial and error, I’ve found four simple tips that guarantee juicy, tender chicken breast every time: 🔥 Even Out the Thickness – Uneven chicken = uneven cooking. You can:
🔥 Control the Heat & Cook by Temp, Not Time – Cooking at the right temp makes all the difference. Keep your griddle between 375-400°F (an infrared thermometer helps). Then, instead of guessing, use a probe thermometer to check the internal temperature—not just the clock. -Get 20% off the Thermopro 2 in 1 thermometer by using my code: Thermopro20 here! 🔥 Pull the Chicken Early – Instead of cooking to 165°F right away, pull it at 155-160°F and let it rest for a few minutes. The carryover heat will bring it up to 165°F, keeping it juicy instead of drying it out. I promise—if you follow these steps, you’ll never end up with tough, overcooked chicken again. Want to see these tips in action? Watch the full video here:
Watch My Video: "My mom used to call us 'free range kids,' like free range chickens" —William Moseley Grab a copy of my griddle 101 Ebook for only $15! |