Quote:
Originally Posted by Bludawg
Marinate in Zesty Italian 4 hrs season salt & blk pepper or Montreal steak
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+1 to this ^^^.
After marinating, I rinse off the chicken and pat dry with a paper towel. I then sprinkle on garlic salt & Italian herbs mix - oregano, thyme, basil & parsley combined. Works well on salads and chopped up into chicken salad.
I usually cook enough extra to make a couple of meals and vacu-seal and freeze. You can also cut up this chicken and make fajitas or pulled chicken out of it too. Add some seasoning and some sort of liquid (chicken stock, BBQ sauce - whatever is appropriate) and heat over med. in a CI skillet.
I'd say BSCBs are the chicken of the chicken world.
