Charcoal Grilled Chicken Breasts

I treasure the times when our whole family can get together. It has been a difficult year for gatherings. This year for Father's Day we had everybody together.

So, it was time to celebrate with some charcoal-grilled chicken breasts. There is no doubt that the best grilling is done over charcoal. Well, that's my opinion anyway.

I picked up 8 large bone-in chicken breasts at our local grocery store. The first step was to marinate the chicken. We marinated the chicken breasts overnight in Chiavetta's Barbeque Marinade. This is a great marinade for both flavor and tenderizing the meat. 

Charcoal Grilled Chicken Breasts

We fired up the charcoal in the Weber Charcoal Chimney. To me, using the chimney is the best way to fire up your charcoal. There is no chance of getting that charcoal fluid after taste on your food.

 While the charcoal was heating up I seasoned the chicken breasts with Penzeys Galena Street Rib and Chicken Rub. This is a traditional southern-style barbeque rub.

I seasoned the breast meat by lifting up the skin on the chicken breasts and pouring in the seasoning with a small spoon. Then I worked the seasoning onto the meat with my finger. 

Then, I rubbed the seasoning all over the top and bottom of the chicken breasts. As you can see these beauties are now ready for the grill.

I grilled these for 7 to 8 minutes per side flipping them twice in the process for a total of 30 minutes. The cooking time may vary based on the size of the chicken breasts. These were large breasts with the ribs.

 I grilled them until the internal temperature was 165 degrees. It's best to have an instant-read thermometer on hand so you know when they are cooked.

As always thanks for stopping by and I hope you enjoy it!

You might also like these chicken recipes

Smoked Bone-in Chicken BreastsGrilled Southwestern Chicken Breasts

 

Easy Light Lunch or Dinner

This is a quick and easy idea for a light lunch or dinner, with some leftovers that you may have in the refrigerator.

I call this mini crescent roll chicken salad sandwich, with broccoli salad. If you have some leftover chicken this is a delicious way to use it up.

Make your favorite chicken salad, I like a little crunch to my chicken salad, so I add some chopped-up celery and chopped almonds.

Pick up some Pillsbury Crescent Rolls and bake them according to the package instructions. (I know that I didn’t really have to tell you that, but just in case!)

Now how to make the Broccoli Salad:

8 cups of broccoli (Chopped Very Fine)

1 cup Miracle Whip Light Dressing

6 slices of bacon (cooked and crumbled)

½ cup of red onion (Chopped Very Fine)

3 tbsp. sugar

3 tbsp. white vinegar

Mix the Miracle Whip, sugar, and white vinegar until it’s blended. Now in a large bowl add the remaining ingredients, pour in the dressing, and mix.

Refrigerate this for about one hour and it’s ready to serve. Slice your crescent rolls and fill them with that delicious chicken salad and enjoy.

As always Thanks for stopping by. I hope you enjoyed this recipe.