| Boneless Skinless Chicken Breast are the most | | | | 5. If you are unsure if the chicken is cooked enough |
| expensive cuts of the chicken, but are worth it for | | | | you can make a small cut into the thickest part of the |
| many people because of the relative ease of prepping, | | | | chicken. If the center is still translucent then it needs |
| cooking, and eating. Skinless chicken breast are also | | | | more cook time. The chicken will continue cooking |
| low in fat and high in protein. Care must be taken | | | | after it is taken off the grill. This is when most people |
| when cooking or the meat can become very dry in a | | | | overcook, because they remove the chicken too late |
| short time. | | | | from the grill. Once it has cooked completely through it |
| Directions: | | | | will start drying very fast. Most cooks will remove the |
| 1. Make sure that the chicken has been rinsed | | | | chicken just before the center is cooked. Be careful |
| completely before cooking, unless the chicken is | | | | with this in that you do not leave the center raw. |
| soaking in a marinade. Pounding the chicken breast will | | | | 6. Remove from grill and serve. Now is a great time to |
| make it uniform in thickness and easier to cook. | | | | add your favorite sauce. You can apply the sauce |
| 2. Pre-heat the grill on med-high to high and lay the | | | | during cooking to make a tasty glaze if you want. |
| chicken breast on the grill. A hotter temperature will | | | | Safe Internal Temperature: 165 degrees |
| cook faster and sear in the juice if grilled correctly. | | | | Tips: |
| 3. Grill for approx. 4-5 minutes checking frequently to | | | | * Chicken sticks very easy to a hot clean grill. To |
| insure the chicken is not burning. The chicken is ready | | | | minimize sticking, lay the side of the chicken that had |
| to turn when the bottom side has clear sear marks | | | | skin on the grill first. This will also insure much better |
| and the top still is pink. | | | | sear marks. You can also lightly coat the outside of |
| 4. Grill the chicken for another 4-5 minutes or until done | | | | the chicken with oil or spray oil. Some people even use |
| cooking. Firmly touch the chicken at the thickest point | | | | oil on the grill bars before placing on the chicken. |
| to see if done. If overcooked the chicken will feel hard | | | | * Grilling the chicken too long on one side before |
| without any give. If undercooked it will feel a little | | | | turning will dry the chicken. Signs of grilling too long on |
| squishy. If cooked right it should have a little spring | | | | one side are the raw topside turns white and the |
| back. | | | | edges curl up. |