Depending on the thickness of your chicken, allow about minutes to grill boneless chicken breasts. In testing the chicken breasts for internal temperature, slide the thermometer laterally at one end, so it hits the center of the piece. Give it a rest. Once the grilled chicken breasts are cooked, transfer to a plate and tent with aluminum foil to allow the juices to rest for about 5 minutes.
I LOVE this digital meat thermometer. Instead, prick the chicken with a fork to see if the juices run clear. Bone-in chicken breasts tend to have more flavor than their boneless siblings but take longer to cook. Allow minutes total cooking time with 10 minutes over direct heat and over indirect heat. When testing the temperature, be sure to avoid touching the bone which will be hotter than the internal meat.
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Search This Website Jump to Recipe. For a couple of reasons, my personal preference is to use boneless, skinless chicken thighs. First, they are cheaper than chicken breasts. Second, they retain their moisture much better than chicken breasts, particularly if overcooked slightly.
Chicken breasts are far less forgiving when overcooked! Start by stirring together the spices in a small bowl. Once the grill is heated, cook the chicken for 4 to 5 minutes per side. Quick and easy! While the chicken is on the grill, whisk together some red wine vinegar and honey. This simple glaze adds a really nice balance of acid and sweetness to complement the spice rub. The first time I made this chicken, we served it with a green salad and corn on the cob.
However, it works just as well served on top of rice or quinoa, on a hamburger bun or sliced up and tucked inside of a grilled sandwich. This Spice-Rubbed Grilled Chicken is easy, healthy, full of flavor, and takes less than 30 minutes to prepare.
Ree's Life. Food and Cooking. The Pioneer Woman Products. With a half an hour of brining, the salt that is absorbed isn't so much that the chicken becomes salty, but it is enough so that the flavor of the grilled chicken will be enhanced.
We would normally salt grilled chicken breasts, right? You don't need to do that if you brine. Then it's a simple rub with paprika great for color and olive oil no sticking on the grill. Onto the hot side of the grill the chicken goes for searing, then the cool side for finishing.
And you have beautiful, perfectly juicy grilled chicken breasts! Both brines and marinades are meant to enhance plain meat, but they do it differently. A brine has more salt than a marinade, and meat gets totally immersed in a brine. It works because the salt and sugar, if any penetrates the meat as the brine and the meat reach an equilibrium.
Brining adds moisture to the meat that keeps it from drying out while grilling, helping it to come out juicy. A marinade often but does not always contain oil, and the oil does not penetrate the meat.
The meat is usually not immersed in a marinade. Marinade flavors only the outside of the meat so there's a chance it will come out dry after grilling. We don't recommend using table salt in this brine. There's a big difference between the size of kosher salt flakes and table salt grains. Using table salt will add much more salt to this brine recipe, and the chicken will come out too salty.
The grilling time depends on the temperature of your grill and the thickness of the chicken breasts. The temperature of a charcoal grill is difficult to regulate, and not all gas grills have a temperature gauge. Your total grilling time for this recipe comes down to how long your chicken breasts take to get to the right internal temperature.
Cover in foil and let rest for 5 to 10 minutes. It's always a good idea to use a meat thermometer when cooking meat that's at least an inch thick. Taking the chicken off the heat at this temperature helps insure that the meat doesn't overcook and get dried out.
If you feel more comfortable taking the chicken off the heat at a higher internal temperature, please feel free to do so. In a large bowl, whisk the salt in the water to dissolve. Add the chicken breasts to the brine. Put in the refrigerator and chill for 30 minutes. Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan, set over medium-high heat.
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