In addition to making the greatest toffee on earth, my husband has perfected the art of grilling chicken. Which is fortunate, since I have an aversion to dry poultry. This method is so simple and it has been perfectly cooked (but not dry!) every time he’s made it!
Keep this lean protein on hand for salads, tacos, sandwiches, quinoa bowls and wraps! If using your already perfectly cooked chicken in soups, pastas, pizzas or anything else that requires cooking with heat, try not to re-cook the chicken. Add it at the end of your preparation so that it’s just warmed through but you don’t dry it out.
Mark’s Top Tips:
- Pound the chicken to even thickness to allow for even cooking.
- Cook over medium heat.
- Use a meat thermometer to check the internal heat at the 9 minute mark and pull off as soon as it reaches 165°.
BEST EVER GRILLED CHICKEN
This method has turned out perfectly for us every time!
Ingredients
- medium-large chicken breasts
- salt and pepper to taste
- marinade if desired
Instructions
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If marinating, follow marinating instructions before grilling.
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Preheat the grill on HIGH heat for 12 minutes.
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While the grill is preheating, pound the chicken breasts to an even thickness all over, approximately 1 inch. Salt and pepper to taste.
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After preheating but before placing the chicken on the grill, turn the grill down to MEDIUM heat. Place the chicken on the grill over direct heat.
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Cook for 9 minutes, flipping halfway though.
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At the 9 minute mark, use a meat thermometer to check the internal temperature at the center of the chicken breast. Pull the chicken off of the grill as soon as it hits 165°.
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Allow the chicken to rest on a plate for 5 minutes before serving.
