On nights that we need an almost instant meal we turn to grilled boneless skinless chicken breasts. It may not be the most exciting dinner ever but it certainly gets the job done with leftovers to boot. Last week we had one of those nights. We were running around all day and therefore didn’t have too much time to prep for dinner. Grilled chicken breasts and a salad is always an easy and crowd pleasing meal in our house. It also works with our extended family. Sometimes I’ll whip up an interesting salad dressing like ranch from the Penzeys spice blend or my homemade caesar dressing but every time the chicken recipe stays the same.
Our Weber Summit grill is a workhorse. We are lucky enough to have a natural gas grill that is hooked up into our house gas line. So we never run out of gas. It’s also very easy for us to get our grill over 700 degrees. That’s some very high heat and if you aren’t following the right recipe then you’ll cook everything to tiny charred bits. Meyer and I have found that Bobby Flay grill recipes work well with our grill. His perfectly grilled chicken breast recipe from Bobby Flay’s Grill It is spot on. I think that’s because Bobby uses a giant gas grill so he certainly can get it cranking up to a blast furnace like high heat. Of course he does use a charcoal grill for some recipes but I find that his basic grilled meat recipes always call for a gas grill. That’s perfect for us.
The secret to such perfect grilled chicken breasts is to pound the chicken breasts so they are evenly 1/2 inch thick. It’s a great way to get out some pent up anger. I use Press N’ Seal wrap to cover the chicken before pounding. Grape seed oil is a great grilling oil as it has a high smoke point. Liberally salt and pepper all the chicken breasts after oiling them. Nothing else is really needed. It’s not a recipe that asks for you to marinade the meat or doing anything too fancy. It’s just as he says perfect grilled chicken breasts.
Bobby Flay suggests grilling the chicken for 4-5 minutes on the first side and then for 3-4 minutes on the other side. On our super hot grill I’d say it’s 4 minutes on the first side and 3 minutes after turning them. You’re looking to cook the chicken to 145 degrees F. If you like a dry chicken breast certainly cook it a few minutes longer. I like moist juicy chicken. Just keep in mind if you have a charcoal grill or a small propane grill you may need to cook the chicken breasts longer than I am suggesting.
Serve the grilled chicken breasts with a simple salad. If you have the time, whip up a salsa verde in a mini-prep to serve on the side. Any way these easy to make grilled chicken breasts will become your back-pocket recipe for those nights you need a quick and delicious meal!