Chicago Tribune

Weeknight chicken challenge met with a hot griddle and fast recipes

At least one day a week, chicken factors into our dinner plans. Turns out, we are not alone. Chicken is the No. 1 source of protein in the U.S. and in 2018 we ate more than 93.5 pounds per capita, according to the National Chicken Council.

Around our house, we cook most of our per capita chicken. On the occasion that I purchase fully-cooked chicken, I'm usually disappointed. More often than not, it's bland and dry.

So the weeknight chicken challenge is this: Moistness and more flavor, despite little time.

Most of the year, the charcoal grill is my preferred chicken cooking method for maximum flavor and speed. However, weather and the time to set up the grill often deter.

Instead, I turn to another favorite piece of cooking equipment - a relic from early in my cooking career called a Bayou Blackener No. 1111. This heavy, rectangular cast-iron griddle heats quickly on the stovetop (or in about 10 minutes in a 425 oven or hot grill).

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