Sometimes it’s not about the hottest new ingredient or the coolest technique. Sometimes it’s just about putting dinner on the plate. That doesn’t mean it has to be boring, sub-par fare. These chicken breasts were a quick, easy, and tasty way to get us fed on a Sunday night without going to a lot of effort or compromising on the quality of the food.
4 boneless, skinless chicken breasts
Barbecue rub (I used Dizzy Pig’s Swamp Venom for this batch)
Barbecue sauce (used up the last of my Blues Hog Original)
Season the breasts all over with a generous dusting of rub. Store in the fridge while you set up your grill for a direct cook over medium (350°F) heat.
Grill the breasts 10 minutes on one side, flip and grill another 5 minutes on the second side. Brush with barbecue sauce and grill for 5 more minutes. Flip, brush, and grill until the the juices just start to run clear or the internal temperature of the chicken hits 160°F.
I served these with a baked potato and some steamed broccoli. Is it haute cuisine? No, but it’s real food that’s hot and ready to eat in about 30 minutes.