It’s good to be writing again – and sorry for the delay. Life’s been getting in the way these past few weeks but like always, you’ve just gotta embrace the suck and work with what you have sometimes.
As a follow up from the last Clean Snacking post, here’s something I’ve been wanting to share for a while. It’s one of those things you’ll want to make again and again because it feels like comfort food, but has all the nutrients to make juicy gainz in the gym.
Let’s get started.
Grill Memoirs: You Haven’t Done Chicken Right Until You’ve Done This.
I usually keep a pretty strict nutrient profile, but sometimes when I prefer to eat for flavor rather than function, I’ll seek out tastier ways of hitting key macros.
One favorite of mine is a Grilled Chicken hot box – it’s a lot like a burrito, minus the tortilla.
The explosion of flavor is highly dependent on just how much you marinate the chicken. This recipe requires a little more ingredients, and a little more time than usual, but it’s worth the extra effort. Enjoy.
SUPP UP. Grilled Chicken Hot Box
Makes: Hot Boxes for 4. Or 2…I’m not gonna tell you how to live.
Prep Time: 30-60 minutes.
Marinate Time: 4 hours
Cook time: 30~ minutes.
Total Time: 5.5 hours.
Items Needed: Cast Iron Skillet or A George Foreman Grill. An oven. A chopping block for meat. A chopping block for vegetables. A few bowls (the biggest one being Pyrex – I’ll explain later). Hands.
For the grilled chicken:
- 4 fresh or thawed chicken breasts – the weight should be about 200-250 grams (7-9 oz.) a piece
- ACV (Apple cider vinegar) – for cleaning the meat
- 225-250 (8-9 oz.) grams of your favorite Salsa
- 115-225 (4 oz.) grams of Shredded Cheddar Cheese
- A fuckload of Cilantro, chopped
- A second fuckload of lime juice (half when marinating, half when baking)
- 1 Tbsp of Olive Oil
- 1 Tsp garlic, grated
- 1/8 tsp of chili powder (chili powders with a cayenne base usually work best)
- 1/2 each of Green, red, and yellow bell peppers, sliced
For the toppings, individual servings (to taste):
- Sour cream
- Lettuce, chopped
- Onion, diced
- Black beans, cooked
- Tomatoes, chopped
- More cheddar cheese, this time finely shredded
- Cholula hot sauce (optional – if you want more of a kick)
- Pico de Gallo
Let’s start with the chicken first, then the toppings after.
- Grab some ACV and dilute it in a bowl with some water – clean your chicken breasts by swishing them around in the mixture, then rinsing with ice cold water.
- Cut the breasts into fajita style strips lightly oil drizzled and toss them on either a very hot seasoned cast iron skillet, a grill, or a George Foreman Grill. Make sure they’re seared and grilled well done quickly to get those iconic “grill marks”, while still maintaining moisture in the meat. Take it off the grill and set aside to cool.
- Grab another bowl and toss your lime juice, salsa, chopped cilantro, grated garlic, and chili powder in, finally adding your sliced bell peppers and make sure everything’s well coated tossing with a wooden spoon.
- Take your cooled grilled chicken and toss it in there, then leave it in the fridge for about 4 hours (this’ll help tenderize the meat and keep it juicy).
- Now you’ve got two options – toss everything in the Pyrex bowl into a non-aluminum skillet and cover it with foil, baking it for around 30 minutes at 350 F (180 C). Or you can leave it in the Pyrex bowl and just put foil over it, again baking it for 30 minutes at the same temperature.
- NOTE: This is where you add the cheese for the chicken. Add it in the last 10 minutes to let it bubble without burning.
- Take it out of the oven and set it aside.
Now for your toppings.
- Get either a cardboard food box or heat resistant plastic container and make a bed of lettuce in it, on top of some baking paper.
- Measure out a portion for yourself (let’s say 1/4) of the chicken, and put it on top of the lettuce bed.
- Now add your diced onions, black beans, fine shredded cheddar cheese, guacamole, sour cream, chopped tomatoes, and finally Cholula hot sauce and/or Pico de Gallo on top, in respective order.
- Fight every man, woman, and child off that tries to swipe your plate, telling them to make their own with the remaining mixture.
- Chow down.
Pretty clear cut right?
Few things to mention…
This is a really great way to do a clean bulk while still having a somewhat dirty cheat treat on a good summer day.
If you read either SUPP UP. On The Go or At Home nutrition books, you’ll know exactly what I mean when I say the above ingredients provide you with plenty of other nutritional benefits (if you haven’t, well…you know what to do). You’ve got plenty healthy fats, plenty of protein, some good antioxidants, minerals, fiber, and slow digesting carbs – all which pack a punch in flavor.
This is my go to meal after I feel like I need a refeed after a tought work and workout week, as it really restores my energy levels and helps my muscles recover on rest days. The best part is nothing has to really be exact when it comes to a good many of the ingredients, so you can tailor it to your tastes. Let me know how yours turns out 👊✌.
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If you go ahead and get the books instead, you’ll discover what unique to each book recipes are available under the “Snacks” chapters (preview of chapters available in shop), and how to eliminate worries or concerns about getting the nutrition you need to stay fighting fit for when you’re deployed or at home.
Both books have recipes that provide nutritional breakdown so it makes things dead easy.
Drop by next week for yet another great post to add to your workout and nutrition arsenal.
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– SUPP UP.
Grill Memoirs: You Haven’t Done Chicken Right Until You’ve Done This. is a post from and appeared first on SUPP UP.
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Photo 1: @eatingupmanchester
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