Grilled Chicken and Potatoes Lunch

It snowed yesterday and there was no soup to reheat. I decided if I needed to cook, I’d pull the new cast-iron griddle out and experiment with it for lunch.

I’ve grilled chicken on it a few times and really like it. Somehow it manages to grill the chicken breasts quickly without drying them out. I add salt, pepper, garlic powder and a dash of poultry seasoning and then coat lightly in potato starch.  Grill for 7 minutes each side, or until the internal temperature is 160 degrees.

I added sliced gold potatoes today. I sliced them thin and tossed with olive oil, salt, and pepper. I turned them when I turned the chicken and they finished up at the same time.

I served the chicken over a bed of shredded lettuce and topped both with a dash of malt vinegar.

I like the griddle, it has a flat side and a grill side. It makes nice grill marks and cooked up these sirloins quickly. I didn’t get a good sear, like I would on the pellet grill or in a cast-iron skillet, but the steak was tender and flavorful cooked to medium-rare.

It has taken some finessing to find its sweet spot. It heats up unevenly, which I assume has more to do with my cooktop than the griddle. But I’m learning how to manage that and work with it. It’s a little difficult to clean, but a small price to pay for a good grilled lunch on a snowy day.

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