Simple, easy, healthy, and customizable grilled chicken
If you're an American, you've probably grilled chicken before. If you're a grill master, ignore the following. If you're chicken usually turns out dry, keep reading. I'll offer some tips.
- Cook over medium high heat for 8 to 15 minutes
- The trick with chicken is to get the middle done while not drying out the edges. Really thick chicken breasts make this next to impossible on most grills. I almost always pound my chicken breasts down a little bit so that the middle gets done a lot faster, reducing the amount of time I have to grill it. Just place a couple in a ziplock bag and pound them until they're an inch thick or so.
- Keep your grill lid closed as much as possible. The more you open your lid, the more air flows around the chicken, more air movement leads to dry food.
- Try to only flip each chicken breast one time. Depending upon the heat of your grill, this may be 7 or 8 minutes. Once you flip it, it will be about half that time. I generally sacrifice one of the chicken breasts by cutting it in half with my grill spatula to ensure that it is cooked through.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 493 | ||
Calories from Fat: 50 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 259.8mg | 80 % | |
Sodium 291.2mg | 10 % | |
Potassium 1142.4mg | 30 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 103.4g | 148 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 493
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