Matt’s Famous Grilled Chicken Breasts

Posted by Mandy on March 23rd, 2011. Filed under: Chicken, Grilling, Main Dishes, Quick & Easy Weeknight Meals, Sandwiches, Uncategorized.

This is my time to brag! I have a hubby that makes the most delicious grilled chicken breasts ever! His are so juicy and so full of flavor that it makes your mouth water just by talking about it or thinking about it. They are truly that good, I kid you not.¬† So to honor him and his wonderful grill master skills, I thought it only appropriate to blog his recipe for grilled chicken breasts. Keep up the grill-king skills baby and I’ll keep cranking out the yummy goodies inside! Oh, and I wanted to take a picture of the grill-master at work, but had to make a last minute run to the store to pick up some hamburger buns. :)

You’ll need some boneless skinless chicken breasts, so head on out to pick those up. While you’re out, you may wanna pick up these items as well.

Clean up the breasts by removing all that excess fat and skin. Then pound the breasts out like so:

Continue pounding the breasts (insert corny breast joke here because I know you want to!) until they’re all about the same thickness. DO NOT skip this step! This is one reason why the chicken breasts stay so juicy. With them all being the same thickness, they all cook evenly so that you don’t have part of the breast all dry and overcooked from waiting on the thicker part to cook through. Trust me on this!

Pour some of the Italian dressing over the chicken, moving the chicken around to make sure it’s all covered. And because I know someone’s going to ask…it doesn’t matter how much you add. Just add enough to season the chicken somewhat. You don’t have to drown it, but you wanna add enough so that the chicken retains the moisture and flavor of the dressing.

Now it’s time to sprinkle the good stuff on! I start with my chicken rub because it’s my favorite. I like to add the most of it, but it tends to be a little salty so if you add a good bit of rub go easy on the seasoned salt. Add the Old Bay, remembering that it can get kind of spicy so if that’s your thing, add more! I don’t much care for spicy foods so I go easy on the Old Bay myself. Flip the breasts over, and sprinkle the other side accordingly.

Now while this is marinating, go ahead and fire up the grill. It’ll need to sit for a while so the grill can be heating up while the chicken marinates. When we grill our chicken, we like to cook on only one side of the grill. For the side that you are cooking the chicken on, turn the burners down very low so that the fire won’t creep up and burn the chicken. For the side that you are not using, you can turn it up to about medium heat. That way the chicken is cooking on the inside due to the higher heat, but not drying out on the outside. Cook the first side until you have the grill marks just like you like them, then flip it over. You want to keep the flipping to a minimum so make sure the first side is done before flipping. After you flip it over, you can also baste the already grilled side with a little more of the marinade. Grill until the chicken is done…you can use a thermometer to test doneness if you’d prefer but I just use the good old fashioned rule of cooking chicken until the juices run clear.

Serve just as-is (how my kids prefer it), or slap it on a hamburger bun with some yummy veggies (like I like it)! Either way you’ll be glad it’s finally time to chow down on this delicious meal!

Matt’s Famous Grilled Chicken Breasts

boneless, skinless chicken breasts

Italian dressing

Old Bay seasoning

Chicken Rub (we prefer Durkee)

seasoned salt

Cut away any remaining chicken skin or fat from the breasts; pound with a meat tenderizer or mallet until the breasts are all equal thickness. Add all of the chicken into a large baking dish. Pour some of the Italian dressing over the top, making sure that all of the chicken is touching the dressing. Sprinkle the seasonings on top according to your taste. We prefer to use the most chicken rub, and only a small amount of seasoned salt (the chicken rub already contains salt) and Old Bay (the more Old Bay you add, the spicier it’ll be). Set the chicken aside to marinate. Meanwhile,¬†fire up the grill. When we grill our chicken, we like to cook on only one side of the grill. For the side that you are cooking the chicken on, turn the burners down very low so that the fire won’t creep up and burn the chicken. For the side that you are not using, you can turn it up to about medium heat. That way the chicken is cooking on the inside due to the higher heat, but not drying out on the outside. Cook the first side until you have the grill marks just like you like them, then flip it over. You want to keep the flipping to a minimum so make sure the first side is done before flipping. After you flip it over, you can also baste the already grilled side with a little more of the marinade. Grill until the chicken is done…you can use a thermometer to test doneness if you’d prefer but I just use the good old fashioned rule of cooking chicken until the juices run clear. Enjoy!

1 Response to Matt’s Famous Grilled Chicken Breasts

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