Grilled Chicken Breasts Recipes

Steps:

• Heat gas or charcoal grill. In small bowl, mix thyme, lemon, garlic salt and pepper. Coat both sides of chicken with oil, then rub with thyme mixture.
• Place chicken on grill over medium heat. Cover grill; cook 12 to 17 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Garnish with additional fresh thyme if desired.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
• Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Steps:

• Combine avocado oil, barbeque sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne and stir until well mixed.
• Place chicken breasts into a bowl or zip-top bag and pour 2/3 of the marinade mixture over, making sure to coat all pieces. Reserve the leftover marinade to brush chicken while grilling. Allow chicken to marinate, 6 to 24 hours for best results.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill, brushing with reserved marinade and turning halfway through cooking time, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.