This slow-cooked Dr. Bob’s Grilled Chicken is so good that you will immediately put it on your “A” list. My husband gave this chicken a “10” rating! The secret to this recipe is rubbing the chicken with coarse salt which mostly cooks off while grilling leaving a wonderful savory flavor to the chicken. Do not be afraid of the salt the chicken is rolled in.
I adapted this recipe from the online cookbook called Recipes I Didn’t Get From My Mother by Susan Woodward.
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.
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons olive oil, extra-virgin
- 1/4 cup soy sauce
- 1 egg, to emulsify (do not vary with quantity)
- Black pepper, freshly ground
- 1 to 2 cloves garlic, minced
- 8 chicken breasts, boneless and skinless*
- Heavy sprinkling of coarse salt or sea salt
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.
Remove from grill, transfer onto a serving plate and enjoy!
Makes 8 servings.
Per Serving - 5.6 Fat grams, 4.2 Carbohydrates, 184 calories
* 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.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Dinner Grilled Chicken Breasts, Legs, Wings & Thighs Healthy Recipe Collection (Low fat, Low Calorie, Low Carb)