Grilling Chicken On Cast Iron

Lodge Cast Iron makes some nice products.  They are quality cast iron, made in the USA, and sold at incredibly good prices.  Here is a link http://shop.lodgemfg.com/

I was at Walmart the other day to restock up on Corelle dinnerware (which is also great – they just don’t play nicely with a tile floor – and my numbers were dwindling).  I noticed this Cast Iron Grill pan:

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I never saw the point in these before, but then again, never used one…  But the price was less than $20, so I figured I’d get one…. well I liked it so much I ended up with two :)

So far I’ve cooked Pork Chops and Chicken Tenderloins.  Here is a picture of the chicken from lunch today.  I must say, some of the best chicken I’ve ever eaten.  Perfectly seared, drizzled in salt, pepper, lemon, and butter, it was cooked completely but soooo tender and juicy.

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This deserves a longer post, but I’ll put the rundown here for reference:

  • Rinse tenderloins in sink and shake off excess water
  • Liberal amount of kosher salt and pepper
  • Get grill pan(s) screaming hot (starting to smoke) and lay the chicken on it for about 3-4 minutes until the underside has nice grill marks.
  • Turn chicken over, turn burner to LOW, and let other side also get grill marks (another 3 minutes or so).
  • Turn over every 1-2 minutes brushing butter on the freshly turned up side and drizzling fresh lemon juice on each side.  Continue this until internal temp reaches 165+ in the thickest part.
  • Let rest for 5 min in a pile on a plate.

Enjoy!

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