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The Best Grilled Chicken

The Best Grilled Chicken
Christopher Mohs

We all can lay claim to the struggles with making great chicken. You know the kind, moist all the way through, perfectly browned and flavored just right. Unfortunately what often comes out is overly charred, sometimes not cooked all the way through (YIKES!) or god forbid incredibly dry requiring gallons of water to go along with the meal just to get through the chewing process.

Well, over the last few years (and a healthy dose of the Barefoot Contessa on Food Network) I think I’ve got the formula down just right.

TIP:  If your using frozen chicken breasts, be sure to thoroughly thaw the chicken before prep.

Blot the chicken dry with paper towel, this helps the olive oil and seasoning adhere better.  Drizzle and rub olive oil on both sides of the chicken breast.  Season well with salt and pepper. For an extra kick I’ve been using a northwoods inspired spice blend with smoky chipotle and cayenne red peppers.  About a 1/4 teaspoon dusted on both sides does the trick.

Turn the grill to medium/high heat and let it warm up for a good couple minutes.  (Same if your hitting the skillet for the winter months).  Once the cooking surface is hot place the breast of chicken down and leave it for 3-4 minutes.  This gets a nice grill surface or that golden brown that makes the chicken great!  Flip to the other side for an additional 3-4 minutes.  Once the meat is firm to the touch (use the thongs to avoid burning yourself) it’s done.  Remove from the heat and place on a serving dish and cover with aluminum foil for about 5 minutes.  This “resting” period is critical in ensuring a nice juicy piece of meat.

And with that, you’re good to go with a great piece of chicken!  Enjoy!