Grilled Chicken

Finally bought a cast iron reversible griddle, although I find cast iron to be annoying for a number of reasons and I expect this piece to be so, as well. Given my reluctance to use cast iron again, I did not invest in something top of the line like the enameled Le Creuset at $176.30, and I didn’t go with the traditional Lodge griddle at $26.97 with no enamel. I went for a mid-priced enameled Emerilware at $42.83 made by All-Clad. It has a coating, but I expect it will chip off at some point, and it already arrived with a few scrapes on the edges, but I’m just going to use it as long as possible—maybe I will be surprised.

I had three boneless chicken breasts and some spice blend choices, so decided to start out with some grilled chicken. Eventually, I will have to remember to snap a picture of the finished food before we eat it all, or most of it.

So, this is not much of a recipe; it’s just a spice/herb marinated chicken thrown on a grill, but if you want the specifics:

Grilled Chicken

  • Servings: 2-3
  • Difficulty: easy
  • Print

1.5 lbs or three boneless, skinless chicken breasts

Marinade: 1 tablespoon Wildtree® Lemon Rosemary Blend mixed with 2 tablespoons vegetable oil (they suggest grapeseed).

Coat the chicken with the marinade in a plastic bag or shallow glass dish and set in refrigerator for at least 30 mins. Bring to room temperature before grilling.

Brush vegetable oil on a cast iron grill and heat over medium-high heat until very hot. Don’t go overboard brushing oil on spots that will not touch your food—oil on those spots will turn all sticky and be hard to clean.

Place chicken on grill and cook for 2-4 minutes on each side. If you think the chicken is not done in the middle but about to burn, you can finish it in a saute pan with a lid. The better thing to do would be to pound the breasts thin between sheets of plastic wrap or slice them in half horizontally so they are thin enough to cook quickly: place your palm flat on one breast and slice through while putting pressure on the breast so neither it nor the knife slides around.

Want to make your own spice blend? The one from Wildtree® is made of salt, black pepper, rosemary, dehydrated onion, dehydrated garlic, and lemon oil.


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