Ingredient List:
- 4–6 — Grand Ma Nellies Boneless Skinless Chicken Breasts, chilled
- 3–4 Tbsp — All the Peppers Oil
- 3–5 oz. — Grill Shakers Poultry Rub
- 1 bottle — Pomegranate Sparkling Juice Reserve ½ cup
- 1 bottle — Pickapeppa Sauce
- 1 bottle — Urban Accents Spice Brine Mix as directed below
- 1 ea — Flat Meat Pounder, Pound It, Jaccard Tenderizer, and VacUVin
Instruction:
Take the breast pieces and using the Flat Meat Pounder and Pound It, flatten the thick end down to the same thickness as the thinner end. Then on the bone side of the chicken breast, use the Jaccard making the penetrations approximately ¾ to 7/8 of the way thru each piece, take care not to penetrate all the way thru to other side of the meat. Place 1 part Pomegranate Sparkling Juice with 4 parts Water to mix the Spice Brine and add the Grill Shakers Poultry Rub, mix in the VacUVin and add the chicken breasts in the VacUVin, then pull a vacuum. Agitate and marinate for about an hour in the refrigerator. Prepare your grill and any other dishes at this time.
Remove the chicken from the VacUVin, and shake each piece to remove any excess. Make sure the “Chicken” is evenly coated with the Peppers Oil and a light coat of the Grill Shakers Poultry Rub on all sides, add more if preferred.
Preheat the grill to high heat (2–3 sec hand hold), set the chicken breasts skin side “Jaccarded side” down on the griddle to lock sear and seal the punctures, thereby trapping the moisture inside each breast. Sear each side on high direct heat for 1 to 3 minutes until both sides are well browned. After the chicken is seared set the meat into a medium low heat zone (4–6 sec hand hold) for 4 to 8 minutes until meat has an internal temperature of 160°…. You will drizzle a little of the 25% Pomegranate Juice to 75% Pickapappa Finish Sauce on each breast, to glaze. Pull the chicken breasts, rest ~5 minutes, then slice or serve whole.
Serve immediately.
Enjoy!!
