In order to keep our eating on track, I spend a little extra time in the kitchen on the weekends cooking things we will want to enjoy during the week. One thing I always focus on preparing is a protein that we can put on our lunch salads. Sometimes, it’s a tri-tip that I slice very thinly, other times it’s sausages, taco meat or turkey patties, but most often it’s grilled chicken.
We usually buy the big bags of frozen boneless-skinless chicken breasts from Costco, but lately, I’ve been buying the family packs of bone-in chicken breast halves at the grocery store. There are typically 5 breast halves in each package and by doing the work myself, I save money.
From 1 family pack I typically get 10 tenders, 5 trimmed boneless-skinless breasts, and bones for homemade bone broth. I meant to include a tutorial on how I do this, remove the meat from the bones, but the pictures were terrible, so, I will link to it at another time.
Some, may be wondering why I would include a post on grilling chicken breast. Chicken on the grill is often the first thing one learns to grill. It’s a basic skill. But, if you have a problem with your chicken sticking to the grill or if it comes off the grill with a dry exterior or a raw center, then I have included a tip or two to help counter some of those problems.
Using a prepared seasoning blend and employing a few tricks, ensures that this Garlic Herb Grilled Chicken cooks perfectly every time. Cook-up some extra for your weekday salads.
Garlic Herb Grilled Chicken Breast
- Prep Time : 10 mins
- Cook Time : 8 mins
- Total Time : 18 mins
- 1 1/4 lbs Boneless Skinless Chicken Breasts
- 2 teaspoons of olive oil
- 1 tablespoon Garlic & Herb Seasoning Blend
- salt and pepper
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Bring the chicken to room temperature by leaving it on the counter for at least 20 minutes before beginning.
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Dry off the chicken breasts. Coat the breasts in olive oil.
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Season them well, on both sides with salt and pepper).
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Season the boneless chicken breasts with the Garlic & Herb Seasoning Blend or what ever seasoning you prefer.
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Turn on the grill. When it is hot, clean the grill and oil the grill grate.
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When the grill is hot again, add the chicken and cook covered until the sides of the breasts turn white. Flip them over and rearrange them by putting the pieces that were on the hotter parts of the grill onto the cooler parts and vise versa.
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The chicken is done when the internal temperature reads 160 degrees UNLESS the chicken was put onto the grill COLD. If so, then wait until the internal temperature is 165 degrees.
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Let the chicken rest loosely covered by a piece of foil, for at least 15 minutes before cutting.
