Cook Chicken 2 Ways
- Matthew Hussey
- Jun 28
- 2 min read
Tired of dry, bland chicken breasts? In this video I’ll show you the simple techniques that make chicken juicy, tender, and perfectly cooked every single time. Learn how to prep thick chicken breasts, why even thickness matters, the best griddle temperature, when to flip, and the exact internal temperature to pull your chicken for the best results. Whether you’re cooking on a Blackstone, a flat top, grill, or skillet, these tips will change the way you cook chicken forever.
Ingredients:
6 boneless and skinless chicken breasts
1/2 bottle Zesty Italian dressing
Hussey's Chicken Dust
Directions:
1. Preheat griddle to low or about 350 degrees.
2. Take the chicken and cut off the tender part of the chicken. Then take the breast part of chicken and cut off the thin part. Cut off just where the breast starts to get thick. Now, take the thick part of the breast and cut in half making 4 pieces per breast.
3. Second way is to take the breast and cut of the tender and put the rest of the breast in a zip lock and pound it down to make a uniform thickness. Take out of the bag and cut in two. Pound tender flat and uniform.
4. Take the beaten chicken and put in a zip lock bag and add a 1/2 bottle of Zesty Italian dressing and tablespoon of Chicken Dust. Seal the bag getting all the air out and marinate for at least an hour and up to 24 hours.
5. The other chicken, season with Chicken Dust
6. Add the marinated chicken to the griddle with no oil. Next to that, add some oil and put down the seasoned chicken to the griddle.
7. Let the chicken go for 2-3 minutes and flip. Cook another 2-3 minutes and flip. Continue doing that until internal temp reaches 160-165 degrees.
8. Pull, slice and enjoy
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