The Easiest Barbecued Chicken You'll Ever Make

Prep: 25 minutes; Cook: 10 minutes. A silicone basting brush (like the one from Sili Gourmet, $17 at www.wmboundsltd.com) lets you keep the chicken moist without getting any unsightly nylon bristles in the mix.

Yield:

4 servings (serving size: 1 breast)

Nutritional Information

Calories 303
Fat 12 g
Satfat 2 g
Monofat 7 g
Polyfat 2 g
Protein 36 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 94 mg
Iron 2 mg
Sodium 973 mg
Calcium 35 mg

Ingredients

5 teaspoons Hungarian sweet paprika
4 teaspoons brown sugar
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons extra-virgin olive oil or melted unsalted butter
1 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke)
1 cup barbecue sauce

Preparation

1. To make rub, place first 5 ingredients in a bowl and combine with your fingers, breaking up lumps in sugar. (You'll need 1 1/2-2 tablespoons rub for this recipe. The excess can be stored in a sealed jar for several weeks.)

2. Sprinkle rub over chicken on both sides, rubbing into the meat with your fingers. Arrange chicken in a baking dish. Cover with foil, and refrigerate 20 minutes.

3. To make basting mixture, combine oil and smoke seasoning in a small bowl, stirring with a whisk.

4. Spread the coals in an even layer to make a single-zone fire. (On a gas grill, you'd simply light the appropriate burner.) Preheat to high. Clean and oil grate.

5. Arrange chicken diagonal to bars of grate, and grill 4-6 minutes total per side or until browned and thoroughly heated; begin basting chicken after first 2 minutes of cooking, and baste several times. (If you're feeling ambitious, rotate each breast a quarter-turn after the first 2 minutes to create hatch marks.) Insert an instant-read meat thermometer into thick end of breast through the side--the temperature should be about 160°.

6. Transfer chicken to a platter or plates; serve with barbecue sauce.

Note:

July 2005