Salt and Pepper to Taste7:2:2 seasoning or Blackening Seasoning
Clean, oil, and preheat grill to about 450 degrees surface temperature.
Pat dry chick breast. Trim off any fat and bone. Cut any huge chicken breasts into fillets. A smaller breast can be evened out in thickness with a meat mallet.
Season to your taste. Just salt and pepper is fine. I use my 7:2:2 seasoning and some times my Homemade Blackened Seasoning.
Place over direct heat on the preheated grill with 450-degree surface temperature.
After about 4-5 minutes, flip the chicken. When you see the edged turning white. That is your clue that it is time to turn the chicken. Flip every 4-5 minutes.
Cook until internal temp of 165. The thinnest were done in 12 minutes. Most in 15 and the thickest whole breast about 20 minutes. COOKING TIME WILL VARY.
If small chicken breasts, then just even out the thickness a bit. Otherwise, make cutlets.
Skinless boneless thighs would work, also. If you use thighs, cook to an internal temperature of 180.
Please get the grill surface temperature correct, or you can end up with hockey pucks.
Season to your taste. I generally use 7:2:2 seasoning or blackening seasoning.
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