Last week I shared with you how I cook my steaks. Today I’m covering another grilled favorite—chicken. A lot of people hesitate to grill chicken, especially skinless chicken, and rightly so. Its leanness means that high heat has the propensity to dry it out…unless you know how to marinate well. My daughter, Devyn, came up with what’s become my favorite way to grill chicken. It’s simple and virtually effortless. See what I mean….
Ingredients:
Instructions:
Cut chicken breast in half so pieces are roughly the same size and thickness. Place chicken breast pieces in a medium sized bowl. Pour both Primal Kitchen Italian and Greek Dressings and Marinades over the chicken. Turn chicken over to make sure all surface area is well covered.
Place chicken thighs in a separate bowl and pour in 1/2 cup Primal Kitchen No-Soy Teriyaki Sauce.
Marinate each set of chicken pieces for 30 minutes to an hour in the refrigerator.
Take the chicken out of the refrigerator and let come to room temperature for 10-15 minutes.
Spray grill with Primal Kitchen Avocado Spray Oil. Light the grill in the meantime at a medium setting.
Remove the chicken breast cutlets from the marinade and place on the preheated grill. Cook for about 2-3 minutes per side or until there’s a nice char on the outside and juices run clear (internal temperature should be about 156 ºF).
For chicken thighs, grill on each side for 3-4 minutes per side depending on size.
Cover for 5 minutes once done cooking.
Serve and enjoy!
Nutritional Information (1 large chicken thigh):
Nutritional Information (1 medium chicken breast):
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