I like mine spicy and slightly crunchy on the outside, but buttery moist inside.
- Season generously with your favorite dry seasoning (I use a taco seasoning blend).
- Spray each side generously with Pam to seal the seasoning and insure a crisp surface. (This is KEY to keeping the chicken moist)
- Throw it on the hottest grill you can find. About 5-6 minutes on one side, then about 3-4 on the other (more or less depending on the thickness)
- Place the chicken breast in the fridge to immediate cool down and retain the juices.
- Once cooled, I sliced the chicken into 1/2 inch strips and divide among several gallon freezer bags.
This batch will yield about 3 decent sized gallon bags and will be my go-to for assembling hot and cold meals for the week.
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