| Although we grill a few steaks, here and there, I would | | | | for that matter, any type of meat or vegetable. |
| say that grilling chicken has a tremendous priority | | | | Rubs add a dimension to almost anything that you grill |
| because it is lean, taste super good and probably | | | | or cook. They bring out unbelievable tastes, texture |
| better for you than any type of red meat. | | | | and help to keep moisture in. |
| Personally, I grill only chicken breasts. You can grill | | | | You will find that it is really neat to make your own rub. |
| cutup chicken parts, but I like to barbecue and | | | | Almost all rubs have some of these same ingredients: |
| slow-cook whole chickens on indirect heat. It is just | | | | Kosher Salt, Pure Chile powder, brown sugar, |
| easier and comes out better and more moist than | | | | granulated garlic, paprika, celery seed, ground cumin, |
| grilling chicken parts. | | | | black pepper. |
| I grill chicken breasts all year around, and I use the | | | | Mix those ingredients in equal proportions…add New |
| barbecue to do so. Outdoor grilling just gives meat an | | | | Mexico ground red pepper, or hot cayenne pepper for |
| extra and pronounced taste that’s hard to beat. | | | | those who want to really “kick it up”. |
| I always use frozen chicken breasts. In my neck of the | | | | Try not to use regular table salt or regular granulated |
| woods, you can always find them on sale. | | | | sugar in a rub, as they both have a tendency to draw |
| You can use fresh chicken breasts, but I find them | | | | moisture out of meat. |
| uneconomical when compared to the frozen ones. | | | | I do not marinate chicken breasts. If you want to add |
| Always, buy the best frozen chicken breasts you | | | | BBQ sauce, I recommend that you do so only in the |
| can find. If possible buy 99 percent fat-free. Always | | | | last few minutes of grilling. If you brush it before |
| buy the highest quality you can find and/or afford. | | | | grilling, chances are that it will burn and you won’t |
| Before defrosting put the chicken breasts in a glass | | | | like that. |
| pie plate. To unthaw, put them in the microwave for | | | | You need to use only one burner on a gas barbecue, |
| about 20 minutes, of course on the defrost cycle. | | | | of course depending upon the number of chicken |
| Defrosting times depend on how many and how | | | | breasts. I use a high medium heat 375-400 degrees. |
| thick. | | | | Use direct medium heat on a charcoal grill. |
| But, let’s first try to defrost a half dozen thick ones | | | | Grilling time can be around twenty minutes or longer |
| at a time. Make sure you turn them over after ten | | | | depending upon the size of the chicken breasts. You |
| minutes or so. | | | | should turn the chicken only once, but I turn after five |
| When defrosted, rinse the chicken with water and pat | | | | minutes of grilling one side. |
| dry. Next, apply quality Extra-Virgin Olive oil. This gives | | | | Then, I keep repeating the five minute intervals until the |
| us a base to adhere what is aptly termed a | | | | chicken is done. I also, rotate their positions on the grill |
| “rub” on. | | | | so they are all uniformly cooked. |
| Hey! Now, you are going to get our hands messy, | | | | I hope you have the same excellent results I have |
| but it is fun to do so! | | | | when grilling chicken. Especially breasts, since they |
| Grilling is enhanced by adding a rub. If you are not | | | | turn out real moist, you can eat them by themselves, |
| familiar with what a rub is. It is a combination of dry | | | | or you can easily cutup and throw into a soup or salad. |
| spices that you literally “rub” onto the chicken, or | | | | |