i just put the breasts in one at time into the processor and push it down with the thingie. 5-10 seconds later, the bowl is filled with irregular chicken slices, bits and mushifed chicken viscera. i usually use the lowest speed because it makes the cut pieces come out a bit bigger. it’s a mexican food kind of texture, which is a good thing in my book- not entirely ground, somewhat shredded, but with some pieces that are sort of like actual slices about the size of the beef you get in beef and brocolli, if that’s a meaningful illustration for you, lol.

cutting manually is a chore, takes time, gets all sorts of surfaces all bio-hazardy and this way it’s a way faster, more contained process, plus it makes clean up super easy (i rinse the processor/processor components, then leave them in the sink and fill it up with scalding water and soap- just mind that processor blade thing). PLUS cutting the chicken so small (with the blade setting) ups the surface area, and THAT renders the marinate time obselete, as i discoverd tonight.

i didn’t burn it this time, and it came out very good (again), very juicy and flavorful, but i also really liked it semi-scorched! i think i’ll do it again next time on purpose just for kicks.

i will definately take it to heart regarding the grill pan!

You’ll love learning from Raichlen’s books, but you don’t have to wait for an outdoor grill to use them. I have a grill pan that works great for rainy days. It makes the kitchen a little smokey but it puts nice grill marks on chicken, burgers and veggies.

i put food processed the 3lbs of chicken breast with the blade attachment, not the grater side and marinated for an hour with the rub- with the chicken so mangled, it soaked all the wet rub up right away, no problem.

then it was into my hot cast iron skillet, and it smelled great, cooked well and everything. the only thing is i guess my skillet got too hot while i was chopping up peppers to put in, and so some of the chicken got burnt, but i think that it tasted good that way- like a simulated grill thing. i’ll have to try it with skirt steak like you said… mmmm. i don’t know why, but i’ve basically wanted nothing but meat lately, and usually i barely eat it at all.

anyway, i made a double batch of the rub, and am glad i did because it’s so good. i’ll have to check out Steven Raichlen’s grill books when i finally get a grill (please god, let it be soon).

Try 1/2 tablespoon dry rub per chicken breast and see if that’s strong enough for you. This rub has a mild kick to it, so depending on your tolerance for spice…
season to taste.

As for the wet rub, yes, the 3 tablespoons of Worcestershire and oil goes with 1-cup of dry rub. However, you can add the oil, spritz with Worcestershire, then massage in the dry rub on to individual cuts of meat.

If I remember correctly, the wet rub made plenty for me to cover 3 pounds of skirt steak.

Let me know how it turns out.

also, in the variation to make a wet rub, it’s 3 tbsp worcestershire, 3tbsp oil, and ALL of the dry rub?
thanks so much.