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Let’s Make Grilled Boneless Skinless Chicken Breast

Like Rice, grilled chicken breast is a staple in our home.  We probably eat grilled chicken breast 4 or 5 days per week.  I usually take grilled chicken and make a ton of other meals out of it.  Maybe I will post a list later of all the meals I make with grilled chicken, but that will be another post.   The secret to perfect grilled chicken breast is first pounding the breast out flat and not over cooking the chicken (you don’t want to under cook it either).  We pound the chicken breast out flat so that the chicken cooks evenly.


Here’s how I grill my chicken.  I fire up the BBQ (I use a gas grill, but you can use any grill you have) and let it get nice and hot; I usually let it warm up for a good 10 minutes.  While the BBQ is warming up, I season my chicken with a little oil, salt, pepper and my favorite spices.  Then I place my chicken on the grill, cover, and set a timer for five minutes.  After the five minutes is up, I flip the chicken breast to the uncooked side and set another timer for five minutes for a total of 10 minutes.  Note, if my chicken breasts are on the larger side, I will grill them for 6 minutes on each site for a total of 12 minutes.  I cook my chicken to 165 degrees. 


A Few Notes…

If you are grilling inside on the stove and not able to cover like you would on a BBQ, I would probably grill the chicken a bit longer.  The goal is to hit 165 degrees, but not go over that.  If you over cook chicken, it is going to be dry.  Until you get used to cooking chicken, it might be a good idea to use a meat thermometer.  Seriously, don’t be a hero.  Use the meat thermometer

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