Reduce the fat in your diet by taking steps to get rid of chicken fat before it reaches your plate. From shopping to preparation and cooking method, you have the power to cut chicken fat in your recipes. With attention to details, you can make a moist and flavorful reduced-fat chicken dish.
Instructions
1. When shopping for your boneless, skinless chicken breasts, eliminate the packages that contain the highest amount of yellow fat still attached to the muscle. Chicken is sold by weight and you want the most usable meat possible.
2. Use a chef's knife to cut the chicken into 2-inch-wide strips on a large cutting board. Cutting the chicken will give the marinade more surface area to season and allow it to cook in less time on the grill.
3. Place the chicken strips in a 4-quart plastic tub and pour in a small bottle of Italian dressing. Seal the tub, shake it briskly to coat the strips, then place it in the refrigerator for at least an hour but no more than six hours.
4. Set your grill to medium-high and allow it to preheat. Carefully place the marinated chicken strips on the grate with clean grill tongs. Allow a 1/2-inch of space between the pieces, so they have room to drain the remaining fat and plump while they cook.
5. Turn over your pieces every 60 seconds and break your biggest piece in the middle to see if any pink remains after a couple of minutes. Watch your strips closely during the entire grilling process, and adjust the heat or coals to avoid flare-ups and burning.
6. Place the grilled chicken strips on a clean plate, and allow them to rest for at least two minutes before serving. This rest period gives the cooling moisture still inside the chicken a chance to settle back into the meat for a juicier breast strip.
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