Ingles Prairie Chicken
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his wild hair, pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Quickie Griller!
Ingles Prairie Chicken
A good old fashion Quickie!
Seasoning and Red Neck White Sauce!
Get Ready...
4 Maple Leaf Prime® Naturally* chicken breasts, boneless
skinless, approx. 6-8 oz each
2 tbsp. Better Butter Burger Seasoning!
4 tbsp. Red Neck White Sauce!
1⁄2 cup Panko breadcrumbs
1 cup Shredded mozzarella cheese
Get Grilling!
• Preheat grill to medium – 350 to 400ºF.
• Get rubbin’ and lovin’ your chicken breasts with the Better Butter Seasoning
massaging the seasoning into the breasts so that it sticks ya all!
• Sear the chicken breasts on one side for approximately 2-3 minutes. Turn breasts
over and reduce heat to low.
• Spread the Red Neck White Sauce evenly over the top of the seared side of
each chicken breast.
• Sprinkle with panko breadcrumbs.
• Close grill lid and grill chicken for 10-15 minutes, until fully cooked - internal
temperature should read 170 to 180ºF.
• Open grill lid and top each chicken breast with 1⁄4 cup of shredded mozzarella
cheese. Close lid and allow cheese to melt, approximately 1-2 minutes.
• Remove chicken from grill and serve immediately.
• Serves 4
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Click here for video transcript
Ted Reader: Quickie Griller #1 'Ingles Prairie Chicken,' dead easy and simple. Go out to the grocery store, and you get yourself a tray of boneless skinless chicken breasts, cut it open. For this recipe you need 4 chicken breasts. We're going to put them right on to our cutting board. Don't put anything else on this cutting board afterwards. But this is all you need to do.
We're going to take some of my better butter bone dust barbecue seasoning, alright? Just better butter bone dust barbecue seasoning right here, shake it all over the top, rubbing and loving, get it in there. Just rub it, so that it sears. This is about a tablespoon to two tablespoons per chicken breast, okay, just like that. We've got a preheated grill and we're going to start these on our infrared burner which is at 1800 degrees. Super, super, super hot, we're going to sear it on one side. First off, just to make sure we're going to take a little non-stick cookies spray, just over the top like that, nice and easy, straight on into the infrared burner. We're going to start it off one side, just like that.
Alright, now on the infrared we're just going to light marking, goes very quick, okay, we turn it over just like this on to the lower section of the grill. We take my Red Neck white sauce, very important. You put a nice big dollop on top of each seared chicken breast, alright, just like that, spread all over the top, nice even layer. One side is done. You take some coarse breadcrumbs, these are Japanese-style breadcrumb, it's called Panko. We're going to make a nice sprinkle on top of the White sauce, the Red Neck white sauce, just like this.
Everything goes down to the low, when we close the lid, we're going to let it bake using low temperature at about 300-350°, it's going to take about 15 minutes to have those chicken breast fully cooked, and you can open lid, check that it's done. We're going to top it with some shredded mozzarella cheese
Alright, let's have a look. Here we go, you can see right here that the breadcrumb has got nice and crispy. Essentially what that does is. It's like fried chicken, real crispy on the outside. Moist and juicy on the inside without the deep-frying. It's like how do you fry on a grill, that's how you do it
Now, we take a little bit mozzarella cheese, shred it, this is optional, you don't have to add the cheese, but I like that little extra decadents, put that over top. Put a quarter cup per chicken breast, close the lid again, for about one to two minutes, just so that cheese melts.
Look at that, the cheese is melting, chicken is gone, we're going shut our burners off now. Alright, all ready to come straight off the grill, take my tong. This takes 15 to 20 minutes, we want that chicken to be cooked all the way through, see what I'm talking about, moist and juicy, fully cooked, tender prairie chicken with Red Neck white sauce.
Panko breadcrumbs, don't use the regular breadcrumbs, they won't be as crispy, it's more like sand. So you want to use the panko top of mozzarella cheese, it's all so good, and quick and easy, it's delicious.
We're going to take some of my better butter bone dust barbecue seasoning, alright? Just better butter bone dust barbecue seasoning right here, shake it all over the top, rubbing and loving, get it in there. Just rub it, so that it sears. This is about a tablespoon to two tablespoons per chicken breast, okay, just like that. We've got a preheated grill and we're going to start these on our infrared burner which is at 1800 degrees. Super, super, super hot, we're going to sear it on one side. First off, just to make sure we're going to take a little non-stick cookies spray, just over the top like that, nice and easy, straight on into the infrared burner. We're going to start it off one side, just like that.
Alright, now on the infrared we're just going to light marking, goes very quick, okay, we turn it over just like this on to the lower section of the grill. We take my Red Neck white sauce, very important. You put a nice big dollop on top of each seared chicken breast, alright, just like that, spread all over the top, nice even layer. One side is done. You take some coarse breadcrumbs, these are Japanese-style breadcrumb, it's called Panko. We're going to make a nice sprinkle on top of the White sauce, the Red Neck white sauce, just like this.
Everything goes down to the low, when we close the lid, we're going to let it bake using low temperature at about 300-350°, it's going to take about 15 minutes to have those chicken breast fully cooked, and you can open lid, check that it's done. We're going to top it with some shredded mozzarella cheese
Alright, let's have a look. Here we go, you can see right here that the breadcrumb has got nice and crispy. Essentially what that does is. It's like fried chicken, real crispy on the outside. Moist and juicy on the inside without the deep-frying. It's like how do you fry on a grill, that's how you do it
Now, we take a little bit mozzarella cheese, shred it, this is optional, you don't have to add the cheese, but I like that little extra decadents, put that over top. Put a quarter cup per chicken breast, close the lid again, for about one to two minutes, just so that cheese melts.
Look at that, the cheese is melting, chicken is gone, we're going shut our burners off now. Alright, all ready to come straight off the grill, take my tong. This takes 15 to 20 minutes, we want that chicken to be cooked all the way through, see what I'm talking about, moist and juicy, fully cooked, tender prairie chicken with Red Neck white sauce.
Panko breadcrumbs, don't use the regular breadcrumbs, they won't be as crispy, it's more like sand. So you want to use the panko top of mozzarella cheese, it's all so good, and quick and easy, it's delicious.
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