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).
Contents
Prep
- Thaw the chicken, wash it, pat dry. Slice off any bits of fat.
- Slice the chicken into chunks approximately 1″ square by 1⁄2″ thick.
- In a bowl, toss the chicken chunks with the following:
- A pinch of salt
- A sprinkling (1⁄4 to 1⁄2 tsp, to taste) of each of these:
- garlic powder
- onion powder
- finely shredded parsley flakes
- Old Bay seasoning
- thyme
- 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.
- Cover and let stand for half an hour.
Grill
- Preheat the sauté pan on medium-high heat, having first applied a thin coat of vegetable or corn oil.
- When the pan’s good and hot, add a pat of butter; tilt pan to coat fully with butter.
- Throw a batch of the chicken chunks on the pan (don’t crowd the pan; the chunks ought to have room between them).
- Grill for 1 to 1.5 minutes, depending on size of chunks. Flip the chicken chunks to grill other side.
- Grill for 2.5 to 3 minutes more, until no longer squishy.
- Remove to prepared bowl.
- Repeat steps 2–6 with next batch of chicken chunks, until all are grilled.
- Let cool, cube chunks into quarters, and enjoy!
