Ingredient List:
- 4–6 — TenderBird Boneless Skinless Chicken Breasts, well chilled
- 3 Tbsp — All the Peppers Oil
- 3 oz — Victoria Taylors Lemon Pepper Rub
- 1 bottle — Fig — Pomegranate Finish Sauce
- 1 ea — Flat Meat Pounder, Pound It, Jaccard Tenderizer
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. Trim off any excess fat. 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 the All the Peppers Oil and Victoria Taylors Lemon Pepper Rub, into a zip lock bag and add the chicken breasts in the bag. 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 baggie, and shake each piece to remove any excess. Make sure the “Chicken” is evenly coated with the Peppers Oil and a light to medium coat of the Lemon Pepper Rub on all sides, add more if necessary.
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°…. Pull the chicken breasts, rest ~5 minutes, then slice or serve whole. You will drizzle a little of the Fig — Pomegranate Finish Sauce on each breast.
Serve immediately.
Enjoy!!
