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.
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- Calories: 303
- Fat: 12g
- Saturated fat: 2g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 2g
- Protein: 36g
- Carbohydrate: 11g
- Fiber: 1g
- Cholesterol: 94mg
- Iron: 2mg
- Sodium: 973mg
- Calcium: 35mg
- 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
- 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.
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