Tonight when I finished work it was time to cook dinner and I wanted something simple and quick. And I was hoping I could barbecue something because the weather has been so nice lately.
I went to the fridge and found a package of chicken breasts, left over lemon potatoes from last nights barbecue and a bag of ready to go vegetable medley. The vegetables are pre-cut and washed and steam in the bag – microwave ready. It was going to be a quick to cook dinner tonight.
Sometimes I like to filet the chicken breasts to make them thiner. The cook quicker and they are crispy on the outside. The key is to not over cook them because they can dry out quickly.
To filet the chicken:
- Remove the filet
- Lay it flat on a cutting board – I have a specific board for cutting raw meat
- Then run a sharp kitchen knife parallel with the breast – don’t worry if the breast is not cut evenly in half
Preparing the chicken:
- I like to sprinkle a chicken seasoning on both sides of the meat. Tonight I used la Grille chicken seasoning from Club House
- But any rub or season for chicken grilling should be fine. As long as it is something that you like
Barbecuing the chicken:
- Once your grill is hot, put the chicken on the grill
- I let it cook for two minutes and then flip it
- I then put barbecue sauce on the cooked side – I like to use a sauce that is for chicken, tonight I used Bull’s Eye chicken and rib renegade
- I let it cook for two more minutes and then flip it
- You guessed it, barbecue sauce on this side
- After two more minutes I check to see if it is cooked
- If not flip it, sauce it and cooke for another two minutes
That’s it bona appetit.
If you are looking for more barbecue recipes for chicken, check out the June/July Fine Cooking magazine. They have a section on 5 ways to grill chicken. One even uses a brick to press down on the chicken breast to keep it moist. Gotta try that.
If you have other recipes or tips for grilling chicken, please leave a comment below.