Grilled Chicken Breast
There is good reason we say never judge a book by its cover. You never know what stories are lurking just beneath the surface. A casual glance or snap judgment is never enough to uncover the true soul. The Hideaway Experience is a marriage intensive program that spends 4 days getting to the heart and soul of who you are in your marriage. We can’t help you uncover the issues of your marriage in a one-hour session, we have to get to know you and your spouse to get to the core of your marriage problems. What seems perfect, or simple, or broken on the outside doesn’t always mean that’s what’s on the inside.
That brings us to this month’s recipe: the humble chicken. Again, don’t judge this book by its cover. This bird is often overlooked as too simple or bland but chicken can be a very versatile and flavorful main dish. One of our favorite ways to prepare chicken breast is by grilling it. This recipe may seem deceptively simple when you read the ingredients but trust us, this is going to be the most tender and flavorful bird you’ve ever tried!
So in all things, keep an open mind. Appearances can be deceiving and discovering the true nature underneath the surface is always worth your time.
12 Split breast chickens
Coarse black pepper
Start by rinsing the chicken breasts with cold water. Dry then sprinkle with garlic salt and pepper generously on both sides.
Make a large fire off to one side of your grill to allow for indirect grilling. Watch the fire and when coals turn grey add 2-4 pieces of mesquite wood on top of the coals. Place the breast with the bone side down away from the coals and shut the lid. Smoke for 45 minutes at 325 to 350 degrees. Open the lid and then move the chicken to cook directly over the coals. Do the bone side down first. This will help cook the meat close to the bones. After about 2-3 minutes turn the breast over to sear the skin. You need to watch this part closely, so the skin doesn’t catch fire and burn. After this direct cooking, place the breast once again away from the fire to smoke for another 45 minutes.
Take them off the fire and let rest for 15 minutes. Using an electric knife fillet the breast off the bone, but leave the skin on the top side.
Now dig in to the most tender and juicy chicken breast you will ever eat!
You can find this and more recipes in our cookbook, “Around the Table.”