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Grilled Chicken Breast

Author
JWU College of Culinary Arts

Minimum internal temperature 165°F

Yield
10 servings

Serving Size
½ breast

Recipe ID
C00224

Ingredients
US standard
Metric
Chicken breasts, whole, boneless
5 each
5 each
Salt
To taste
To taste
Pepper
To taste
To taste
Garlic, granulated
To taste
To taste
Salad oil
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the grill.
  3. Prepare chicken by carefully removing the skin, remove the tenderloins—reserve for other usage, and split into two—removing the center strip.
  4. Season the chicken and coat lightly with salad oil.
  5. Chicken breasts may also be marinated, as instructed.
  6. For à la minute preparation, first scrape down the grill with a wire brush and lightly coat with oil.
  7. Place breasts “service side down,” mark the service side and turn over to finish.
  8. Check doneness by firmness to the touch and internal temperature of 165°F (74°C).
  9. Remove and reserve for service, holding at a minimum of 135°F (57°C).