Did some brined breast, cut in half and pounded maybe 1/2" thick. Heated the skillet up and melted some butter, then dropped the chicken in. Bout 3 minutes per side, then sat it on the grate to finish, did some local sausage around the skillet, and a bunch of tenders for the week's lunches on the 18 MT.
Chicken was awesome
(http://images.tapatalk-cdn.com/16/03/13/c3c651d4119ef4376d2ffad10d7a78aa.jpg)
(http://images.tapatalk-cdn.com/16/03/13/9e8977ec621682745b1e5c58386dd1e5.jpg)
(http://images.tapatalk-cdn.com/16/03/13/5acc3057a51f71d498c73c30d43d3ebe.jpg)
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Nice cook Bert. Can't go wrong when starting with butter in a skillet.
That chicken looks killer!
That chicken looks really good.
Your post title made me think of 1984. I buy a Smokey Joe, light a BUNCH of charcoal, put on the chicken, put on the lid. Hey! Blackened Chicken!