Grilled Chicken

It may be premature to say that spring has sprung in Tuscaloosa, but the weather has been so wonderful!  The trees are starting to bud, and the temperatures are hovering in the mid 70's.  Warmer temperatures mean it's time to start using the grill, again!  This grilled chicken recipe is a staple at our house.


Grilled Chicken

4 boneless, skinless chicken breasts
4 slices of uncooked bacon
4 slices provolone
Italian dressing
Dale's marinade
Cavender's seasoning

Marinade chicken in Italian dressing and Dale's for at least 30 minutes or up to 3 hours.  Wrap each chicken breast with a slice of bacon, securing with a toothpick.  

If using a gas grill, turn burners to high and close the lid to let the grill get really hot.  This is crucial.  Once your grill is nice and hot, oil the hot grate with a wad of paper towels.  Using tongs, arrange the chicken on the grate.  Close the lid.  Grill for 5-7 minutes, then flip the chicken breasts.  Close the grill cover again and cook for another 5-7 minutes. 

The best way to test is to remove one breast from the grill and slice into the thickest part from the top. You are looking for no pinkness in the meat. Remember that the breasts will continue to cook a little after you've removed them from the grill.

Place a slice of provolone on top of each chicken breast.  Let the chicken breasts "rest" for about five minutes before serving them whole. 

*Don't forget to remove the toothpicks or at least warn your guests before they cut into the chicken. 


Source:  Alan Montgomery and Ehow.com


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