There was a time when cooking chicken made me very nervous. I was always afraid of under-cooking and killing my dining partners or over-cooking and eating chicken that tastes like it still has feathers…turns out it’s the simplest thing in the world. Tricks are to season the chicken really well, sear it so it gets nice and browned, and chill out – it’s only chicken. It is barely a “recipe”, but, that said, this is a tasty, tasty piece of protein that, in my opinion, beats out time-consuming marinades and fancy spice blends. Eat it.
Simple Grilled Chicken
3 ww pts for a 4 ounce skinless breast
Here’s what I used:
- organic, boneless, skinless chicken breast (trimmed of any visible fat)
- kosher salt
- freshly ground pepper
- olive oil cooking spray
Here’s what I did:
- Let chicken rest on the counter for about 10 minutes before you are ready to cook it. Season well on both sides with salt and pepper.
- Preheat grill pan (or frying pan) on medium-high heat for a few minutes. Spray with cooking spray and place each breast in the pan. Do not touch it for at least 5 minutes. Do not wiggle it around or start flipping it; let it sear.
- When 5-6 minutes have elapsed and side 1 is nice and browned, flip and do the same on the next side. You should be able to tell that the chicken breast is no longer pink and has firmed up. To check for doneness, you can make a tiny cut in the thickest part of the meat to have a peeksie inside. If it’s still raw looking, cook it longer.
- When cooked through, remove to a plate to rest for 5 minutes (under foil to keep warm). Easy peasy.