Flat Top Grill Chicken Recipes

CHICKEN FAJITAS

Steps:

• (Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even ½-inch thickness.
• Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
• Clean the grill and preheat to high.
• While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add ¼ cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add ¼ cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
• Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into ½-inch strips.
• Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
• Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.

GRILLED FLATTENED CHICKEN

Steps:

• Mix first 3 ingredients until well blended; reserve 1/4 cup for later use.
• Place chicken, breast-side down, on cutting board. Use kitchen shears to remove backbone. Turn chicken over; press on breastbone to flatten chicken. Place, skin-side up, in shallow dish; tuck in wings. Brush with remaining dressing mixture. Refrigerate 2 hours to marinate, turning chicken occasionally.
• Heat grill to medium heat. Cover grate with heavy-duty foil; spray with cooking spray. Remove chicken from marinade; discard marinade. Place chicken, breast-side down, on foil. Grill 45 min. or until chicken is done (165ºF), turning after 10 min. Transfer to cutting board. Tent with foil; let stand 10 min. Meanwhile, brush asparagus with reserved dressing mixture. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Slice chicken; serve with asparagus.

GRIDDLE FRIED CHICKEN

Steps:

• Preheat a flat top grill or griddle to medium heat.
• In a bowl, combine the flour, salt, garlic powder, paprika, and turmeric. Set aside.
• Carefully slice the chicken in half to make thinner. The easiest way to do this is to place your hand on top of the chicken laid flat on a chopping board. Slowly slice below your hand parallel to the chopping board. This creates an even and thin piece of chicken that is quicker to cook.
• Dust the chicken breasts generously with the flour mixture and lightly pat so that it sticks.
• Add a generous amount of oil and butter to the flat top. Cook the chicken until golden brown and cooked through, 165 degrees F (74 degrees C) when measured with an instant-read thermometer, flipping once during cooking, about 12 minutes.

HIBACHI CHICKEN FRIED RICE

Steps:

• Add the mayo, ketchup, sugar, paprika, and garlic powder in a bowl and whisk until evenly mixed.
• Heat the flat top griddle or hibachi grill to medium high heat for at least 5 minutes.
• Add the sesame oil and spread with hibachi spatula, add the rice, onion, and eggs. Cook 2 minutes and mix together with hibachi spatulas.
• Add the peas and carrots and cook 1 minute, mixing those together with the rice.
• Add the soy sauce, butter, garlic, sesame seeds, and a small amount of kosher salt and pepper. Mix together and cook for 6 to 7 minutes, flipping the rice over occasionally.
• During the last 2 minutes of the rice cooking, move the rice to the side to make room for the chicken. Add the oil directly on the flat top and add the chicken, soy sauce, and lemon juice. Cook 4 to 5 minutes, flipping a few times and mix the chicken together with the rice.Serve the chicken fried rice with the Yum Yum Sauce.