Friends don’t let friends eat nasty chicken! This is a fast, simple method to cook juicy chicken breasts – perfect for weekend meal prep.
Chicken breasts are a staple in my diet, so I make sure they taste good. They are high in protein, lean, and relatively flavor neutral so can be spiced up in almost any combination imaginable.
They are one of those foods that are super delicious when prepared well, but can also be a rubbery or dried out nightmare if not done right. I don’t like eating things that taste like tires, so I went on a mission to identify a fast, failsafe way to cook chicken tenderloins and breasts.
This chicken comes out MOIST, every time. The best part is that you don’t need to turn on the oven or stove…. it’s all about the George Foreman tabletop grill! Using a batch style process, you can cook 1-2 lbs of chicken breasts in less than 30 minutes. I like to use breast tenderloins as it saves me the step of butterflying whole breasts.
In this example, I use just salt and pepper for seasoning however you could use just about anything. I keep a supply of this chicken in the fridge and eat it throughout the week. I usually throw it on lettuce, toss on cooked vegetables, or put in soup. It also makes great chicken salad.
You Will Need:
1-2 lbs of chicken breast tenderloins, or butterflied chicken breasts, fridge temperature
Cutting board
1 extra large bowl
1 piece of aluminum foil
Tabletop grill, such as the George Foreman grill
Canola spray oil
Cracked black pepper and sea salt
Instructions
Lay out the chicken on the cutting board while the grill heats up 
Add salt and pepper to the top side of the chicken 
Chicken on the grill! 
After 4 minutes of cooking 
Place cooked chicken in bowl 
Cover bowl with foil immediately
Before starting, ensure your chicken is not frozen. It should be cold, at refrigerator temperature. If you are using full size chicken breasts, butterfly them first.
Step 1: Plug in your tabletop grill and allow it to heat up. Do not spray any oil on the grill just yet.
Step 2: Take your chicken out of the fridge and lay out the pieces on a cutting board.
Step 3: Add salt and pepper on the top face of the chicken, amount to your liking.
Step 4: When your grill reaches temperature, lightly spray the top and bottom grill surface with oil.
Step 5: Place your chicken tenderloins, (salt and pepper side down), onto the grill. The size of my grill let’s me cook 6-7 tenderloins at a time.
Step 6: Sprinkle salt and pepper onto the top side of the chicken pieces, amount to your liking.
Step 7: Close the grill, cook for 4 minutes
Step 8: THIS IS THE MOST IMPORTANT STEP: Remove your chicken pieces from the grill and place them into the large bowl. Immediately cover the bowl with the aluminum foil.
Step 9: Set the bowl aside, and repeat the entire process again for your remaining chicken, making sure to transfer each batch to the bowl and re-covering with the foil immediately after.
NOTE: allow the entire covered bowl of chicken to come to room temperature on the countertop before transferring to a storage container and putting in the fridge. This resting time ensures the chicken stays juicy. Note that the bowl will contain some extra juices, which you can also dump into the storage container and use when you eat.
Enjoy and let me know if you tried out this method!
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