Easy grilled chicken breast
It doesn't get more straight forward than this recipe. The outdoor grill gives the chicken an almost magical level of juiciness and flavor. What's even easier is that (I have to admit) my fiance starts the grill for me (its charcoal). The idea of playing with charcoals and grills slightly terrifies me. Anyway, obviously you can make any side to compliment your chicken, but we chose asparagus and bell pepper this time. The asparagus is yummy but I warn your pee pee will smell pretty darn strong for the rest of the evening, but hey, worse things have happened. Even better, we grilled enough chicken breast to chop up for salad the next day. Enjoy!
See below for recipe!
- 8 skinless, boneless chicken breast halves
- sea salt and ground pepper
- 16 pieces (sticks) asparagus
- 1 red bell pepper
- extra virgin olive oil
- garlic powder
Prep: 15 mins Cook: 20- 25 mins
Prep outdoor grill for medium heat. Slice 4 chicken breasts into halves. Lightly coat with extra virgin olive oil. Season with sea salt and ground pepper.
Coat asparagus with olive oil. Season with sea salt, ground pepper and garlic powder. Cut bell pepper into thick slices. Season with salt and pepper.
Cook chicken breast halves on grill for 20 to 25 minutes (10 to 12 minutes per side). It's important that they're cooked in halves to allow the heat to penetrate entirely through the chicken. No salmonella please!
Cook your asparagus and bell pepper slices on the opposite side of the grill (if it's large enough) for about 10 minutes. You're done!