Perfect Grilled Chicken
(85)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
16 ounces boneless, skinless chicken breast2 teaspoons low or no salt rubThis recipe is part of our new e-book: "SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into," available now on Barnes and Noble and Amazon for $1.99.
Directions
Preheat the grill to 375 degrees. Scrape the grill grates to remove any burned-on food residue.

Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub.

To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the "10:00" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the "2:00" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes.

Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up.

Serves 4: 3-4 ounces chicken (weight after cooking)
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 137.3
  • Total Fat: 3.0 g
  • Cholesterol: 70.2 mg
  • Sodium: 60.7 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 25.7 g

Member Reviews
  • KENLIGRACE
     Unsure why the pictures show whole breasts that are probably 8 oz and the recipe tells us to butterfly the breasts and pound them flat. - 4/29/13
  • --KREN
     Put chicken in a brine for a few hours before grilling. That really makes the taste outstanding! You can find recipes for brine all over the internet. - 5/30/13
  • BURLAPDOG
     This was really easy, and the chicken came out tender and tasty. I threw a bunch of my own sppices together to make the rub. - 7/23/12
  • DEBBIERILEY61
     Happy to see how many minutes on each side! - 6/5/12
  • FLORIDASUN
     Most excellent! I squeezed lime juice on it hot off the grill. Also gave the pieces a dash of "Slap ya Momma" seasoning..a cajun type rub...delish! - 4/29/13
  • LEANNEBARTLETT
     Excellent. Actually made it this way last night. Used Mrs Dash for Chicken. Also used thin sliced boneless ski less breasts. Same size, just thin. Mind over matter. Just don't overcook! - 7/18/13
  • CD13875616
     I usually just cut my chicken breasts down the middle, then grill. They are smaller, but still round, cook quickly, and end up still juicy inside. Sometimes, I find pounding the meat leaves it less juicy. - 4/29/13
  • CESARMEDINA16
     Looks good - 6/19/12
  • LEANJEAN6
     Very nice--easy to make-a keeper! - 5/30/12
  • CD13977895
     I had never heard of the spraying the chicken pieces with a cooking spray before applying the seasoning. Great tip, I'll try it! - 6/6/13
  • CLAYLADY001
     absolutely tasteless! I just don't like chicken breast unless it is chopped up and put in a sandwich,it is a tasteless piece of meat that I can do without but I do love chic.thighs fat and all. - 4/29/13
  • GREASE31
     I luv this recipe, it sounds just perfect. - 10/20/12
  • GWENHAVEN
     This is good infoif you're unfamiliar with grilling chicken. I've always just pounded my poor, huge chicken breasts flat, but will try butterflying them next time. For those nitpicking the picture (For heaven's sake, don't you have anything better to do?) the instructions SUGGEST butterflying. - 7/18/13
  • JEFFGIRL
     I wanted to put four stars, but they would not click it. Four stars!
    Sounds delicious! - 7/10/13
  • SURVIVOR61
     There is no geeneral weight for boneless skinless chicken breast unless you purchase a particular brand like Perdues individual select servings. And KENLIGRACE is right the picture does appear to show 8 oz breasts. Usually when one butterflies a piece of meat, it is for stuffing. - 5/31/13
  • NANCYHOME247
     For just a couple servings, and for 6-8 minutes of cooking time, it's more efficient to do this inside on a grill pan. Of course, if you're grilling an entire meal or feeding many mouths, go fire up the outdoor grill! - 8/25/12
  • JOANIEBLESSER
     Thanks. I've never split chicken breasts before. Will try! - 5/26/12
  • KATHYJO56
     I didn't need the recipe to do this, but it is good - 8/18/17
  • JCHIP65
     Very good directions to grill chicken perfectly! - 9/1/13
  • DOCLARREA
     Need to get one of them meat thermometers, then. - 8/31/13
  • VICKIEROKS1
     I have a FlavorWave oven-now called the NuWave oven, use a glass pie plate filled w/water and round rack to cook food/poultry. All fat drips into water. I spare the salt. No #ing meat is always moist N tender. - 8/25/13
  • CD13593124
     10 out of 10 and or 5 stars - 1/30/13
  • SUGARSMOM2
     grill is much better for you then fried . this is a good basic receipe for all of us to put in our file . - 11/5/12
  • MNABOY
     Yes - 6/26/21
  • SHERYE
     Very good recipe - 5/30/21



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