Easy Grilled Chicken Breast w/ Trader Joe’s Elote Seasoning

today we are going to grow some chickenbreasts I’m gonna use Trader Joe’sseasoning this everything but the eloteseason blend and salt chili peppercheese Chipotle and cumin so good soeasy and then I’m gonna add some redpepper to give it some spice and just alittle bit of salt and also some pepperso first we’re gonna go ahead and putthe plastic wrap over the chickens so wecan go ahead and tenderize and flattenout the meat so I can cook evenly youdon’t have to tenderize it too too much[Music]just enough so that it finds out allright so I’m just gonna tenderize itlike that so I’m gonna go ahead witheverything but the elote seasoning blendI just cut just the nuts a little bitmore too because for some reasonwhenever i marinate my chicken with thisseasoning and then cook it it loses someof the fat cheese flavor it has I’m justgonna rub it in and I feel like youdon’t really have to marinate thisovernightput some cayenne pepper a little bit ofsalt not too much I’m using theHimalayan pink saltyou just sit like three turns and thenit must be goes some pepper ahead andheat up my grill pan so here I have agrill pan this one is by Yishuv Curryit’s alright I’m probably gonna upgradeto like cast iron or somethingit’s not my favorite I had dirt but thisone will do I went ahead and heat it upfor a couple seconds ready I’m gonna goahead and put some olive oil just enoughto nicely coat the pan usually I wouldput smashed garlic but today just gonnado some easy cooking fastso I think that should be good go aheadand fix it and I’m just gonna leave itthere you don’t want to move it too muchI’ll have another piece I’d and they’reneither last night but ended up notusing itoh yeah I knew also want to make surethat you cap your chicken dry after youdefrost it and wash itlike thatcome back to it in a minute okay so ithas been about I would say like sevenseven minutes I went ahead and turnedthe fire down to like a low medium fireso that I can slowly burn and I’m gonnago ahead and flip it put that nice glazefrom the yellow seasoningnow I’m using metal tongs right now butyou just gotta be really careful to messgreat your palliative especially youhave a nonstick headso I’m gonna go ahead and drill theseuppers – I love spicy food so we’re justgoing to eat this with the chickenletting keep putting it on like a locumfire for about another maybe sevenminutes or so I’m going to keep checkingon itevery cut is different some cuts arethicker than others on my thinner yeahlet me just give it about like some moreminutes and I’m gonna turn the fire backto high so that I could char it a littlebit more so it’s been about sevenminutes I’m gonna go ahead and flip itover and then I’m gonna turn the fireback to highhonestly I should have put these peppersin earlier so that they burn at the sametime with the chicken so they’ll be doneat the same timeI’m probably gonna sir this is my quinoasalad that I made yesterday I’m not on acrazy diet or anything like I’m justtrying to eat healthier and being alittle creative with what I have in mypantry right about now what I’m gonna goahead and do a biga for some more easingyou okay seasoningwe do the same on the other side youwant to make it too much marks off hereis going with a little more glance forme I’m just in betweenthe lettuce chicken pieces are[Music]I’m evaporatingit’s firethis is a little bitso that was all likewe’re gonna turn what I usually feeltonight is what I feel I have to doladies cut it a little bitlooks pretty good probably give itanother another couple minutes[Music]I’m gonna go ahead and leave myjalapenos on there I’m gonna go aheadand cut my chicken look at that chickenso what I’m gonna go ahead and do is cutit I’m using one of my favorite knifeperfect and it’s juicy you see that nodry chicken breast here I’m gonna takeyou a couple tries to get it perfect butyou know what it all takes practice I’mreally hungry right now usually I willjust let it sit so all that juice canjust stay inside and then cut it but I’mhungry so I’m gonna go ahead and put itright away and I’m gonna do is I’m gonnasqueeze some lime juice tooslice it to the size that you like toeat it I like it like this alright andthere you have it he looked a grilledchicken breast