Chicken Breast, Power Smokeless Grill XL Recipe

hi it’s Darnell abuela recipes in theday I’m gonna be grilling some bonelessskinless chicken breast a lot of themand the power smokeless grill XL the1500 watt version so we’re going to seehow it does grilling chicken breastright now okay so I’ve got my powersmokeless grill XL here and I’ve got sixboneless skinless chicken breast this isabout five pounds of boneless skinlesschicken breasts here who are myseasonings I’m going to be using somerow mates Montreal chicken seasoningsome old bay and some freshly crackedblack pepper and as always say nothingof this video sponsored so to start I’mgoing to turn the power smokeless glowon I’m gonna up the temperature to 400degrees Fahrenheit and we’re gonna letthat go ahead and start getting to tempI’m also going to turn the fan on justto make sure that I’ve got it on thatnow and I’ve already put the water downin the bottom of it for our smokelessnassif you haven’t seen my initialreview be sure to see that so apologiesfor that small fan noise in thebackground but I always like to makesure I don’t forget to turn in for himon so basically while that’s getting totip I’m going to put some of myseasonings all over both sides of thesechicken breasts so one term over thisway to start and start seasoning thingsup and as I said you can use whateverseasonings you prefer aliyah grillingthese are just some seasons that Ipersonally prefer but you can go hisbasic is just salt and pepper if youdesigner and if you’ve never done I’llcook up some meat with just salt andpepper the only seasonings definitelygive that a try I know you know a lot oftimes are entice the my lobby seasoningsand if you find one that you like andsure they’ll whip it but at the sametime make sure that you’ve tried to cookof meat with just like the basic saltand pepper and see how you like itI mean basic salt and pepper in a verygood alone with nothing else I meaneverything else is for our seasoningsspins on basic salt and pepper but it’sall up to you and as many of you knowfrom many of my videos I put on bailpretty much everything I’m probablygonna put a whole band stake put on themsteak some names try old male steaks sojust put a little man everything else onthere and I’ll do it on steaksall measured out there and if you’rewondering where you can get like thepepper grinder and other things in thevideo description I have my Amazon shoplink and on my Amazon shop you can findeverything there or you can just searchfrom there to get whatever you want andit’s still all going to helps thischannel out if that’s something you’dlike to do I’m going to go ahead and getthe same seasonings over one this otherside of my chicken breasts now and afterI get them seasoned up I’m going to putmy I grow to meat probe into one of thembecause I’m going to be cooking kind ofthe tip basically I’m going to cook to apoint where I can flip them I think I’mgoing to like let me cook them like oneside at 400 and then see how things goonce they get to like maybe 160 degreesor selling meat temp and give them aflip and let them go for some more timeon the opposite side and you see howthat turns out I think that willprobably turn out pretty well so justget me the rest this old bay just andput some more pepper real quick[Music]and I will say when it comes to grindingyour black pepper you will findsomething interesting once you startgrinding your own pepper instead oflight value dirty ground stuff not onlyis it bettering flavor but also to getthe whole peppercorns that you use in agrinder it is very inexpensive so it’svery inexpensive once you start gettinginto the process of grandi cut foryourself instead of buying that stuffthat’s already ground up and that stuffit’s already ground up is way less tastyit’s it’s not as not as good I mean ifyou try bothyou know truck grind your own sometimesyou’ll see it’s just not as good so justgoing to put a temperature probe in Iguess I’ll put it in one that’s going tobe nearest to me over here on this sidejust put it in this one even though someof them are different sizes this oneshould be okay to measure so we’re justgoing to wait for things to get to temponce it’s done flashing that 400 it’llbe the temp that even after he gets totemp I’m going to wait maybe anotherthree minutes or so just to make sureit’s really warm and then I’ll bring youback and we’ll get the chicken onokay so let things get nice and hot sithere for a whilemake sure it’s really hot so gonna getthe lid off for a moment just set it tothe side you got a suit these chickenbreasts out and the good thing aboutthis excel I’m hoping that it’s largeenough being the Excel version to holdall six and see how many we can getacross here if you get all six I’m surethat I could put some down on the bottomas well to get them all laid out so herewe’ve got four basically we can get fourcross here and since this is pretty muchstick I’m not using any any type ofcooking sprays or anything like thatsort to you know try and make it morenonstick rank I’m just gonna use thegrill grate up so it looks like I’ve gotall six on although a little get alittle together a little bit but all onso I’m gonna go ahead and get my lid ontop and once you get that little one youhear how quiet everything gets veryquiet and so going to go ahead and letthis cook until things get to 160degrees on the I grew up too and thenI’ll flip these[Music]all right so I was kind of wait tillthey got to about 160 but they’ve beendoing for well over 15 minutes now andso I’m just going to go ahead and turnthem over nowand see what kind of steering we got onthat opposite side so I’m getting theyou know lid off of there you’re justgonna flip these with my tongue they’recoming up pretty easy we got somedecencyyou’re gonna get some decent hang onthis side so just going to basically getthem all flipped over now[Music]that looks pretty good so it’s doing agood job of the indoor grill thing gonnaget this glass to flipped over these areso large you think it’s better to flipthem down than to you know wait tilllater just to try and get some sear onthe other side and they’re already wellseared on the side they want so shutthem off flip and going to get my lidback in place I steep this one over alittle bit get that lid back on there sowe’ll let that continue to cook[Music][Music]all right so things have been going foralmost 30 minutes now I’m findingsomething interesting as these cookthere has been you know although it’s asmokeless grill steam comes out the sidevents so there’s steam coming out of theside and I’m noticing that there is abit of condensation the perhaps the kindof collects you see I’m kind of get me Iknow I was wiping things clean and I tryand keep it clean but I think theremight be a little condensationcollection on the you know on the bottomunderneath you let it check this otherside with a wet napkin weirdI didn’t wipe anything just to see ifthere’s anything over there also youknow it could have just been from mewiping you know there’s a little bit ofa little bit of moisture on this sidenot as much as on the side whereas whatyou know up here I can tell it’s reallywet it’s kind of wet up here on thepaper and you see here on the back Idon’t know if you can see it well butit’s really wet so there’s condensationthat’s kind of building up and kind ofbeing put on the bottom of the smokelesswell a little bit it’s not like anythingreal bad but I do see a little bit ofmoisture to kind of collects around thebottom of it as this is cooking I’mgoing to basically let these cook untilthey get to about 170 for this onethat’s on the meat probe just ensurethat they’re all really done so oncethey get to once every be once this onegets to 170 I’ll stop check them all getthem all off the grill[Music][Music]all right so we see about 50 minuteshave passed and the chicken is now theone that we have to prove in what’steetering between 164 165 but they sayabout 50 minutes to get to 165 for oneof them I’m going to let him go a littlefurther like I said the 170 just to makesure all of them are really well cookedbut keep in mind this is 5 pounds ofchicken so you know it’s a 6 largechicken breast so it’s taking almost anhour and so we’re going to let thiscontinue and I’ll get them off in amoment[Music]all right so about it how has passedeven though tip is at 167 on the onethat I had the meat probe in since it’sbeen roughly an hour at this point I’mgoing to go ahead and start checking tipon the breast now see if maybe we canjust stop it you know about even ourlet’s check this one out albums have 170ish this one’s at 170 ish albums 1 72and 73 yep I think we’re I think we’reall good here some of the power offyou’re going to go ahead and startgetting those off now so you know 4 5pounds of chicken breast it took aboutan hour and I guess you know if we’redoing a whole 5 pound chicken we mightyou know what any type of cooker mighttake about an hour roughly I guessthat’s not too bad considering all thechicken we have on here you see thisother side you know how well steered itgot you’re just going to set these out Iguess I’ll put them I’ll show you thesear side and act more as more of thatchar effect on there at Marla mylar weactually going on will will displayedoutside of them sothey’ll love sizzle going on and youknow even though they got really wellcharred we don’t have any issue withsmoke because it’s smoke no so I’m justgoing to let these set for about thisfive minutes as five minutes and thenI’ll bring you back to cut plate tastetestall right so things have had just alittle time harassing going to get oneof these big ones here and they’re allbig but just want to come to one of theones that looks kind of larger than therest and you can sign a see in therelooks pretty good I’m just going to cuta piece off for the taste test it lookslike it’s kind of a kind of a mediummoisture level here I wouldn’t say thatit’s you know super or you know juicespopping out juicy but at the same timeit’s there are some juice I’m saying inthere there’s some so going to go aheadget the camera move and we’ll do a tastetest all right so here’s our chicken I’mgonna taste test this big piece here[Music][Music]okay so the chicken is you know fullycooked through through and the moisturelevel is kind of like I said a mediumit’s definitely a kind of a mediummoisture level it’s not as moist aschicken grilled on like the new wayprimo grill oven or in an instant potbut it’s kind of like kind of like maybeyou would get from an air fryer as faras the moisture level probably you knowkind of about that range it ya heardabout the air fryer range of moisture asfar as you know how moist things are itwas only cooked up to you know a littleabove they’re all going a little above165 it’s not much so you know I thinkthat this cooker even though it’sgetting the smoke out it seems like theyou know it’s not locking in a wholebunch of moisture to keep things supermoist while it’s cooking either so itdoes cook up the chicken well it doesgive a nice sear and gives the nicegrill mark the medium moisture level isa indication that you want to definitelypull your food off when it’s done youwant to use that meat probe during thecook you don’t want to overcook stuff inthis hour I think it’ll be pretty drybut it turns out well if you get it offin time so it turned out good and youknow for five pounds of chicken tookabout an hour and you know for fivepounds that’s a lot of chicken so it didcook up you know five pounds of chickenin and out so it’s okay and so with thatyou’ll be able to find this recipe andothers on my blog wait long recipes comcan also find in the video descriptionand the recipe and a link to a printableversion as well also you can always getto this youtube channel by going towaive oven recipes calm and we’llTwitter and Instagram also waive ovenrecipes and if you like this videoplease give it a thumbs up share thevideo with a friendleave your comments subscribe to thechannel hit the notification below andgood eating[Music]you[Music]