An easy grilling that will leave them raving. Good for a weekend company lunch or a weeknight. Very moist and tasty.
Here is a secret in here that many already know. The secret is to grill skinless boneless chicken breasts well is thinner uniform pieces. That is not what you get at your local supermarket. Those suckers can be huge and thick. You can’t cook it well, and it won’t do in a sandwich.
1) I needed to feed five people and wanted leftovers, so I cooked a family pack of skinless boneless chicken breasts. In the package, there were three of those huge breasts and five reasonable size ones. I left the normal size ones and cut chicken fillets from the large ones.
2) I used 7:2:2 seasoning (see my post on 7:2:1 for this garlic packed variation).
3) Cook over high heat. The thinner fillets were done in 12-15 minutes while the breast took about 20 minutes to get above 160.
Rating
This will be the go to recipe for Saturday lunches.
Clean oil and preheat grill to high. (This is my new Weber Summit grill. Highly recommended.)
Pat dry chick breast. Trim off any fat and bone.
Cut any huge chicken breasts into fillets.
Sprinkle with 7:2:1 or 7:2:2 depending on your garlic desire.
Place over high heat.
After 2-3 minutes flip the chicken. See the edged turning white. That is your clue that it is time to turn the chicken.
Cook until internal temp of 160-165. The thinnest were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes.
 |
| A sorry picture but it is all I have… |
- 2 skinless boneless chicken breasts
- to taste 7:2:1 or 7:2:2 seasoning
- Clean oil and preheat grill to high.
- Pat dry chick breast. Trim off any fat and bone.
- Cut any huge chicken breasts into fillets.
- Sprinkle with 7:2:1 or 7:2:2 depending on your garlic desire.
- Place over high heat.After 2-3 minutes flip the chicken
- Cook until internal temp of 160-165. The thinnest were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 8, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Inspired by eRecipeCards
Great tips. Sad how often boneless skinless is on sale and the better skin on, bone in version never is.
Ah well, as you said, as long as you know the limitations of the meat, you can prevail!!!
Excellent tutorial post!
Chris
Big Dan, grillin’ in the rain :) (I noticed the droplets on the grill.)
Several great tips in this post. I like to butterfly larger breasts. I used to just pound them to an even thickness but sometimes you ended up with a result that was way to big for a sandwich. Filleting or butterflying are the way to go.
Sam Mormino
We did the oven baked chicken legs, they came out great.