Tasty Tuesday: Chicken on the Barbie

I think that one day most of the United States will turn in to one big, boneless, skinless chicken breast! With everyone trying to lose weight, eat healthy, or lower cholesterol just about everyone uses BSCB's in at least a few recipies.

Our family is no exception, but one thing I've discovered is that it's very easy to dry out those healthy chicken breasts. The lack of fat and skin leads to choking down some dry bird! I set out to discover a way to make a grilled chicken breast that would not be dry, but juicy and flavorful.

Mission accomplished!

First, I need to introduce you to my kitchen assistant for this meal. Her name is Black Betty.

Black Betty is a cast iron grill/griddle that covers two burners on your stovetop. When the weather is not good for grilling outside, we can grill inside! When it comes to grilling chicken on the barbie (for you Aussies), I only do it inside so that I can make sure the chicken is just the way we like it.

Also, Black Betty can double as a home defense weapon; one good smack upside the head and that robber won't come to until the handcuffs are being placed on his wrists. She's one stout lady! I always try to buy items for the house that can do double duty.

Here are the ingredients you will need for some amazing grilled chicken:

  • a grill
  • package of boneless, skinless chicken breasts
  • seasoning of your choice (I use Mrs. Dash Lemon Pepper seasoning. Out of all the Lemon Pepper seasonings I've tried, it actually tastes the best.): lemon pepper, blackened, just salt and pepper, etc.
  • salt to taste
  • large, glass or metal raised lid (cannot be a flat lid)
 Sprinkle your chicken with the salt and your choice of seasoning to taste. I don't like a whole lot of lemon pepper, so I didn't put a lot.

After your grill is really hot (a good test is you should be able to hold your hand about an inch above the grill for only 2 seconds before you need to move your hand), place the chicken on the grill and cover with the large lid.

Cook the chicken for 7-8 minutes, then turn over and cook for 7-8 minutes on the other side.

The final result is some delicious, healthy, juicy chicken!

I'm not sure if my method depends upon the cooking time (not too long) or the lid (to hold in the moisture), but this combo has served our family up some great chicken!

G-day from the treehouse,


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