Here's everything you need for this savory and succulent grilled chicken that turns out just right every time. You can use any size chicken breast you want, but remember that the larger they are the longer they take to cook.
Ingredients To Gather:
- 16 ounces boneless, skinless chicken breast
- 2 teaspoons low or no salt rub
Directions To Follow:
- 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.
And that's all it takes! Just let the chicken sit for 1 or 2 minutes before cutting, and then serve with the grill marks facing up. Also before you serve, check the chicken with a meat thermometer instead of relying on appearance. If the internal temperature of the meat registers 165 degrees Fahrenheit, you're good to go!
Article Source: SparkRecipes
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2061003&utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_228325
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