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Sunday, February 21, 2010

Slow Grilled Chicken Breasts


1/2 cup coarse salt
2 tbsp black pepper
1/2 cup brown sugar
4 bone-in, skin-on chicken breasts,
or boneless skinless(your choice)
4 tsp olive oil


1. Preheat grill. If using charcoal the grill is ready when the coals have a grayish white ash coating. Place a pan between the coals beneath the grate to catch fat drippings.

2. If using a gas grill, leave the middle burner off and heat the side burners to medium (350 degrees F). If possible, place a pan between the flames beneath the grate to catch fat drippings.

3. While the grill heats prepare the chicken breasts. In a medium sized bowl combine the salt, black pepper and brown sugar. Rub olive oil over the chicken breasts and then pat on the salt, pepper and brown sugar rub.

4. Arrange the chicken breasts, skin side up, over the center of the grill so the chicken pieces are not over the flames or hot coals.

5. Cover the grill and open the vents. Cook for 30 minutes and walk away. Do not open the grill for thirty minutes.

6. After 30 minutes open the grill and turn the chicken over. Recover the grill and cook another 30 minutes without opening the grill.

7. At the end of the second 30 minutes open the grill and insert your meat thermometer at the thickest part of the chicken pieces without touching the bone. Remove the chicken from the grill when the meat thermometer reaches
165 degrees F.
Let the chicken rest for 10 minutes before serving.

Makes 4 servings.