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)
Recipe from Health

Nutritional Information

Amount per serving
  • 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

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. 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. 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. 3. To make basting mixture, combine oil and smoke seasoning in a small bowl, stirring with a whisk.
  4. 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. 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. 6. Transfer chicken to a platter or plates; serve with barbecue sauce.
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