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Grilled Skin-On Chicken Breast

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Grilled Skin-On Chicken Breast

Chef Tim Love of Fort Worth created this recipe to be served with Bush’s Grillin’ Beans. Don’t fill your grill with meat. Save half, so the grill will be hot when you have to flip the meat, Love says.

Grilled Skin-On Chicken Breast

Serves: 4 to 6

1 gallon of water
½ cup salt
1 tablespoon chile flakes
3 garlic cloves
¼ cup sugar

4 medium chicken breasts with skin
3 tablespoons minced garlic
¼ cup chili powder
¼ cup peanut oil
Kosher salt, to taste
Pepper, to taste

Combine water, salt, chile flakes, garlic cloves and sugar in a container. Mix until salt and sugar dissolve. Add chicken breasts to mixture, cover and marinate in the refrigerator for at least 2 hours.

Heat grill to at least 350 degrees.

Remove chicken from marinade and pat dry with paper towels. Combine minced garlic and chili powder in a small bowl, add peanut oil and mix together. Rub chicken breasts with chili powder mixture and lightly season each breast with salt and pepper.

Place chicken breasts on grill, searing each side for 9 to 11 minutes. Cook breast skin side down first, searing it until skin is crispy brown. Move chicken to warm side of grill (not directly over hot coals) and finish cooking for 13 to 16 minutes, until internal temperature reaches 165 degrees (juices should run clear). Or, if you need more time indoors, sear the chicken, then finish off in the oven by cooking it at 350 degrees for 13 to 16 minutes until the internal temperature reaches 165 degrees (again, juices should run clear).

Serve with 1 (21-ounce) can Bush’s Black Bean Fiesta Grillin’ Beans and with Citrus-Arugula Salad (recipe follows).

Makes 4 to 6 servings.

From Tim Love

Citrus Arugula Salad

½ pound arugula
2 tablespoons extra virgin olive oil
2 limes, juiced
Kosher salt, to taste
Fresh cracked pepper, to taste

Place arugula in a bowl and drizzle olive oil, lime juice, salt and pepper over it.

Makes 4 to 6 servings.

From Tim Love

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