Grilled Chicken

All purpose Grilled Chicken


    All purpose Grilled Chicken

This grilled chicken is very versatile and you will find I use it in almost everything. It is inspired by the Cafe Rio fire grilled chicken and while I am not certain of their recipe, I have eaten enough of it to know it tastes pretty darn close. I like to buy a family pack and grill it and cut it all up and one time. Then into the fridge it goes for use throughout the week.  The recipe is simple and easily done to taste.  
We use four simple seasonings.  Kosher salt, Chili powder, Garlic powder and Black pepper.  If you have never worked with Kosher salt, I would highly recommend it.  Especially when you are seasoning meats to grill, the texture is much coarser than table salt and it makes it easier to season things properly.  One teaspoon of Kosher salt is roughly equal to 1/2 teaspoon of table salt. 
For each breast, use these quantities as a guideline and adjust to your own preference.
1/2 teaspoon Kosher salt
1/4 teaspoon Chili powder
1/4 teaspoon Black pepper
1/4 teaspoon Garlic powder
This is what it should look like:
Now, a word about grilling.  Don’t be a flipper!  Preheat your grill and then lay your chicken on the grates, close the lid and leave it for five minutes.  When you timer goes off, rotate the chicken to make a nice crosshatch mark on it and leave it for another five minutes and then flip it over, grilling for another five minutes.  Don’t underestimate the value of a good thermometer as many of chicken breasts have lost their soul to the “It looks done” crowd.  We are looking for an internal temperature of 160 degrees.  Take it too much further and you have the Sahara desert and conversely, if you don’t make it there, you could make someone sick.  Finally, when you take it off the grill, let the chicken rest for 5 to 10 minutes.  It will still be plenty hot.  At this point, I like to cut it all up and use what I want, reserving the rest for other meals throughout the week.  It looks something like this:



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