I adapted this recipe from the online cookbook called
Recipes I Didn't Get From My Mother
by Susan Woodward.
This chicken is so good that you will
immediately put it on your "A" list.
My husband gave this chicken a "10" rating!
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet
Recipe Index. Also check out my
Nutritional Chart
for fat grams, fiber grams, and
calories for all your favorite foods.
Dr. Bob's Grilled Chicken Recipe
Recipe Type: Poultry
,
Chicken, Entree
Yields: 8 servings
Prep time: 10 min
Cook time: 25 min
Ingredients:
1/4 cup freshly-squeezed
lemon juice
2 tablespoons
extra-virgin olive oil
1/4 cup soy sauce
1
egg, to emulsify (do not vary with quantity)
Freshly-ground black pepper
1 to 2 cloves
garlic, minced
8 chicken breasts, boneless and skinless*
Heavy sprinkling of coarse
salt
or sea salt
*
The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preparation:
Preheat barbecue grill (spray grill with
vegetable-oil cooking spray).
In a medium-size bowl, combine lemon juice, olive oil,
soy sauce, egg, pepper, and garlic. Rub
sauce generously on both sides of the
chicken.
Sprinkle kosher salt on both sides of the
chicken. NOTE: This is the secret to this
recipe. Remember to do a heavy sprinkling of
the salt. A lot of it dissolves and melts off
into the fire.
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature
of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook
approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
