@culinarylion: 🔥🍗 JUICY GRILLED CHICKEN BREAST + ALABAMA WHITE SAUCE! 🤍🔥 Think chicken breast has to be cooked until it’s dry and chewy? Think again! 👀 One of my favorite ways to meal-prep chicken is cooking it to 150°F and holding it there for 3 minutes. The result? 👉 Tender, juicy chicken instead of dry, overcooked chicken! 🤤 And it’s completely safe to eat!!! 🍗 GRILLED CHICKEN Ingredients: ● 3–4 lbs boneless, skinless chicken breasts Marinade: ● ½ cup Italian dressing ● 2 tbsp mustard ● 2 tbsp Worcestershire sauce ● 2 tbsp hot sauce ● 2 tsp salt, pepper & garlic seasoning ● 2 tsp BBQ dry rub 🤍 ALABAMA WHITE SAUCE ● 1½ cups mayonnaise ● ⅓ cup white vinegar ● 1 tbsp horseradish ● 1 tbsp Worcestershire sauce ● 1 tbsp honey ● 2 tsp salt, pepper & garlic seasoning. . Wood Pellets: @Bearmountain BBQ Maple 🍁 Bourbon 🥃 Pellets 🔥 INSTRUCTIONS 1️⃣ Trim any excess fat from the chicken breasts. 2️⃣ Add the chicken and all marinade ingredients to a large bowl. Massage everything together until the chicken is completely coated. Cover and refrigerate for at least a few hours—overnight is even better! 🙌 3️⃣ Preheat your pellet grill to 325°F. 4️⃣ Place the chicken on the grill with about 1 inch of space between each piece. 5️⃣ Grill for about 15 minutes, then flip and cook another 10 minutes or until the chicken reaches 150°F. 6️⃣ Immediately remove the chicken and place it in a foil-lined container. Cover and let it hold at 150°F for 3 minutes. 7️⃣ Serve immediately or chill for easy meal prep! 💪🍗 🤍 MAKE THE WHITE SAUCE Simply combine all ingredients and whisk until smooth. Store covered in the refrigerator for up to 2 weeks. 🔥 PRO TIP: This is a GREAT meal-prep chicken because it stays juicy and flavorful instead of turning into dry chicken breast! Would you try the 150°F method? 👇🔥 ❤️ SAVE THIS RECIPE for your next meal-prep day! #GrilledChicken #ChickenBreast #AlabamaWhiteSauce #ChickenRecipe #MealPrep

Frank

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Tuesday 18 August 2026 16:26:28 GMT

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Comments

|nichols| :

Every restaurant cooks their chicken to at least 165 for a reason

2026-08-20 20:02:53

Bearmountain BBQ :

So good!

2026-09-04 19:09:06

astronaut in the ocean :

imo thighs to 180 is better texture than lower

2026-08-19 17:02:30

Fireguy343 :

This and pork to 135/140 🤌🤌🤌

2026-08-18 16:59:59

Leif Ericson :

I personally do 155, but I have only done 150 sous vide and it was too floppy for me

2026-08-19 02:34:19

Justin :

So how do you stop the inside from raising temp for those 3 mins

2026-08-21 12:12:55

Trey :

All the people saying it has to be 165

2026-08-22 01:56:59

Marshall Boice :

Also carryover cooking (the hotter outside raising the internal temp after cooking) which happens a lot especially on things like a whole bird, that’s why it’s even more important on things like a whole turkey

2026-08-20 04:04:29

Chase Myers :

Only controversial to people who don't understand how the temp of cooking kills bacteria

2026-08-19 12:10:54

SaltyAMV :

Ill try this tomorrow it seems like a good idea

2026-08-19 01:57:08

wut :

it's not controversial. The FDA publishes a complete time and temp chart. The recommendation that most people hear is just the maximum temperature so the amount of time it has to be there is almost nothing

2026-08-19 17:59:44

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