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Insta-chicken
Nature Boy
Posts: 8,686
Howdy!
Just did some boneless/skinless chicken breasts in 90 minutes from frozen. Just had to cook for myself and the twins. Grabbed a frozen vacuum-sealed bag with two b/s breasts, and chucked them in a pot of warm water to thaw. Made up a paste with approx. 1 tbsp soy sauce, 3 tbs peanut butter (knew it would be a hit with the kids), 1 tbs of this green-peppercorn mustard I picked up in Canada, and maybe 1/2 tsp toasted onion powder. 45 minutes later the chicken was thawed. Slathered the paste onto the chicken, waited 20 minutes or so, and cooked on the small egg at a steady 300. 7 minutes a side. There was a nice crust, and the polder read 170 (don't wanna overcook those b/s breasts...and that is easy to do!)[p]If these were thawed, total time includeing prep would be maybe 30 minutes. Lots of flavor, and it tasted like it was marinated for hours.
FWIW
NB
Just did some boneless/skinless chicken breasts in 90 minutes from frozen. Just had to cook for myself and the twins. Grabbed a frozen vacuum-sealed bag with two b/s breasts, and chucked them in a pot of warm water to thaw. Made up a paste with approx. 1 tbsp soy sauce, 3 tbs peanut butter (knew it would be a hit with the kids), 1 tbs of this green-peppercorn mustard I picked up in Canada, and maybe 1/2 tsp toasted onion powder. 45 minutes later the chicken was thawed. Slathered the paste onto the chicken, waited 20 minutes or so, and cooked on the small egg at a steady 300. 7 minutes a side. There was a nice crust, and the polder read 170 (don't wanna overcook those b/s breasts...and that is easy to do!)[p]If these were thawed, total time includeing prep would be maybe 30 minutes. Lots of flavor, and it tasted like it was marinated for hours.
FWIW
NB
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