Chick-fil-a Grilled Chicken Copycat (Whole 30)

So today turned out to be a very interesting day. I learned my new rattie girl, KC, is actually a boy. Apparently, it is very, very hard to tell when rats are young. I originally wanted to have a roommate for my female rat, Missy. Obviously, that isn’t going to happen now because I don’t a million rattie babies running around.

I also learned that KC is partially blind in one eye. He has about 50% field of vision in his right eye. My vet thinks with treatment we can reduce some of the inflammation around the damage and increase the range of vision up to 75%. Don’t feel bad for KC, though. Whether or not we can help KC’s vision or not, he is over here living his best life. It doesn’t slow him down at all.

Does he look like he cares about his eye? He just wants to explore.

Chick fil a is my favorite fast food restraunts and grilled chicken sandwiches are my favorite but I haven’t been able to get one since March because of Covid so I started looking for away to make them at home. Most recipes used brine from a jar of pickles to marinate their chicken but I don’t always have a jar of pickles available for that. This recipe makes its own pickle brine with white vinegar and a few spices so it is always available to make whenever the Chick fil a craving hits.

I haven’t eaten Chick fil a for over 8 months so I can’t say if this tastes exactly like the grilled chicken there or not. I can tell you it the recipe makes very good chicken. Serve it with bacon, and cheddar cheese on a bun with lettuce and tomato and I think you will be very happy.

Chick-fil-a Grilled Chicken Copycat

I used coconut milk in the recipe to make it dairy free but you can use any kind of milk for it

Adapted from I don’t remember where

Pickle Brine:

1/2 cup water

1/2 cup white distilled vinegar

1 1/2 tsp kosher salt

1/2 tsp mustard seed

1/4 tsp peppercorns

2-3 cloves fresh garlic, crushed

1/2 cup coconut milk

4 boneless, skinless chicken thighs

Spice Rub:

1/4 tsp black pepper

1/2 tsp kosher salt

1/4 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp arrowroot

1 chicken breast, butterflied

In a medium bowl. Combine all the  pickle brine ingredients and mix well.  Add  the chicken to the brine and make sure all the pieces are submerged. Let marinate in the fridge or at least 1 hour or overnight.

When you are ready to cook, combine the ingredients for the spice rub in a small bowl. Remove the chicken from the brine and pat dry with a paper towel. Rub the spice rub all over both sides of the chicken. In a medium frying pan, heat the oil over medium-high heat. Add the chicken and cook until no longer pink, 3 -4 minutes per side. Serve on a bun with lettuce, tomato, bacon and Chick -fil-a sauce.

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