Chef Kellie

This recipe may not be fancy or foo-fooey, or difficult or gourmet, but it is some of the best chicken you will ever eat by far. Friends have passed this recipe around in my inner circle for years, and I never want my chicken any other way.

6-8 boneless, skinless chicken breasts

Course salt

Whole milk

Olive oil

Dry Cajun rub (any brand)

Grill

Directions

Wash your chicken breasts and trim any excess fat. Put chicken breasts in a baking dish or large bowl and cover with salted water. Cover and refrigerate for at least 6 to 8 hours or overnight. Remove chicken breasts from salted water, and wash them thoroughly. Put the chicken breasts back into a bowl or baking dish and cover with whole milk. Put back in the refrigerator for another 4-6 hours (turning the chicken half way through if possible). Remove chicken breasts from milk and brush each one with olive oil on all sides. Rub with the Cajun dry rub and place on pre-heated grill over medium heat. Grill just until no longer pink in the middle. Eat plain or on a sandwich, over pasta or in a salad. However you like. This chicken is tender, juicy and succulent. A nice, light ale would be the perfect compliment, check out

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.