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Eric’s Money Chicken

Money Chicken

Hey Everyone!  Today we’re going to look at how my husband cooks Money Chicken. We call it that because it’s MONEY! We have it on hand, in our refrigerator 24/7. It is a large part of our diet so he cooks it in bulk. This is great because we are not constantly preparing meals or stuck without any food in the fridge for a quick bit. We love it because you can add it to about any plate of sides and it goes great. So here is the quick rundown:

Chicken – We cook about 2-3 pounds at a time

Tajin- Can be found in most grocery stores, has a lime kick, mild heat

Italian Seasoning Blend – good to have on hand, works on everything

Smoked Paprika – because it’s so so good and gives it a natural, slow cooked taste

Oil – We use olive oil

Spices

With the chicken you want to get breasts, then slice it yourself into tenderloins. Eric does this to save money over the long run and so he can control the sizes of the chicken. You want them to be even both for cooking reasons and so you know how many you should be eating at each meal. 

Once you’ve got your sliced chicken, place it in a dish you can cover. We have a couple casserole dishes with lids and they work perfect. The dry seasonings can be to taste. If you have kids, go easy on the Tajin because it can get hot. To estimate what we use for about 2.5 pounds of chicken would be about : 1.5 tbsp Tajin, 1 tbsp Italian Blend, 1 tsp Paprika. Then drizzle 1-2 tbsp of oil and stir everything around so its evenly coated with spices. 

Let this marinate in the refrigerator for 30 minutes to 2 hours. Eric prefers to cook chicken on the grill instead of baking it mainly because he has his grill down to a science…boys with their toys! So he preheats the grill on high for 15-20 minutes. Cooks each peace for 6.5 minutes a side, only flipping or moving it once. 

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