Perfect Grilled Chicken
Introduction
Get perfect grilled chicken every time with this foolproof basic recipe!
Ingredients
16 ounces boneless, skinless chicken breast
2 teaspoons low or no salt rub
This recipe is part of our new e-book: ""SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into,"" available now on Barnes and Noble and Amazon for $1.99.
2 teaspoons low or no salt rub
This recipe is part of our new e-book: ""SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into,"" available now on Barnes and Noble and Amazon for $1.99.
Directions
Preheat the grill to 375 degrees. Scrape the grill grates to remove any burned-on food residue.
Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub.
To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the ""10:00"" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the ""2:00"" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes.
Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up.
Serves 4: 3-4 ounces chicken (weight after cooking)
Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub.
To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the ""10:00"" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the ""2:00"" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes.
Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up.
Serves 4: 3-4 ounces chicken (weight after cooking)
Number of Servings: 4
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