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Pan-grilled chicken

For this recipe you need a piece of chicken breast (white meat, boneless, skinless), a good sharp knife, and a good sauté pan (preferably a non-stick pan, or a well-seasoned cast iron or steel pan).



  1. Thaw the chicken, wash it, pat dry. Slice off any bits of fat.
  2. Slice the chicken into chunks approximately 1″ square by 12″ thick.
  3. In a bowl, toss the chicken chunks with the following:
    • A pinch of salt
    • A sprinkling (14 to 12 tsp, to taste) of each of these:
      • garlic powder
      • onion powder
      • finely shredded parsley flakes
      • Old Bay seasoning
      • thyme
  4. When the chicken’s well-coated with all of the dry flavorings, add some soy sauce and a spoonful of lemon juice; toss, making sure all the chicken chunks are thoroughly “colored” with the soy sauce.
  5. Cover and let stand for half an hour.


  1. Preheat the sauté pan on medium-high heat, having first applied a thin coat of vegetable or corn oil.
  2. When the pan’s good and hot, add a pat of butter; tilt pan to coat fully with butter.
  3. Throw a batch of the chicken chunks on the pan (don’t crowd the pan; the chunks ought to have room between them).
  4. Grill for 1 to 1.5 minutes, depending on size of chunks. Flip the chicken chunks to grill other side.
  5. Grill for 2.5 to 3 minutes more, until no longer squishy.
  6. Remove to prepared bowl.
  7. Repeat steps 2–6 with next batch of chicken chunks, until all are grilled.
  8. Let cool, cube chunks into quarters, and enjoy!