A Chef’s Thoughts on Chicken
Most chefs prefer dark meat chicken because it has more flavor. The bone provides earthiness as well as moisture. Most people who are not chefs prefer chicken breasts; my kids included. Chicken breasts are more approachable and palatable for the average person.
My current issue with white meat chicken is that farmers have bred chickens to grow huge breasts which is more profitable. They can sell a product with a higher weight for the same amount of work. These humongous breasts are difficult to cook without the meat drying out.
I’ve tried different marinades, leaving the meat in the marinades for longer or less time. I’ve tried cutting the breasts into smaller “cutlets” before marinating and cooking. I’ve tried experimenting with different resting times as well.
The most cost effective and best result I’ve come up with is buying and using chicken tenders. They are cheaper to buy, they don’t need a long time in the marinade, they have a very short cooking time, and they remain tender.
The only downside to chicken tenders is that you need to remove the tendon which makes them more palatable. This process can be intimidating for some home cooks to process raw chicken in their kitchen. If you are diligent in preparation, clean up, and food safety, I recommend using tenders.
The following recipe is my go-to for my family. I will cook 2-3 pounds of chicken tenders for meal prep at the beginning of the week. We use them for lunches, and our favorite dinner is to pair them with lemon and herb rice, tzatziki sauce, and Greek salad.
Lemon & Herb Grilled Chicken Tenders
Ingredients
Marinade:
1 ½ tablespoons Diamond Krystal Kosher Salt
Zest and Juice of 2 lemons
4 garlic cloves chopped fine
2 Tablespoons chopped fresh dill
4 Tablespoons olive oil
Chicken:
2 pounds chicken tenders
Procedure:
Place all the ingredients for the marinade in a bowl. Stir to combine and set aside.
Using a knife, remove the tendons from the chicken tenders. Grab the tendon with your fingers and hold it down on the cutting board. Scrape your knife on either side of the tendon until you can pull the tendon out, using the knife as leverage. Thoroughly clean your cutting board and workspace after prepping the raw chicken. I use a cutting board that will fit inside my dishwasher, and I wash the cutting board with soap and very hot water before running it. I use a spray bottle filled with 2 cups of water and a tablespoon of bleach to sanitize the kitchen surfaces.
Place the chicken in a casserole dish. Pour the marinade over the chicken and toss to combine. Allow the chicken to marinate for at least one hour, but no more than three hours.
Prepare a charcoal or gas grill. Dip a paper towel in olive oil and using tongs, rub the paper towel on the grill grate so the chicken won’t stick to it. Grill the tenders by gently laying them flat on the grill. Allow them to cook for 2 minutes. Flip them over with tongs and cook for 2 more minutes. Test for doneness with a thermometer. The internal temperature should read at 165 degrees. You can take them off the grill at 160 degrees and they will carry over to 165 degrees.
Place the chicken on a platter and allow it to rest for 5-7 minutes. Adjust seasonings with salt and pepper if needed. Serve with rice and or grilled pitas and Greek Salad. Store leftovers in the refrigerator for up to one week.
Serves: 4-6