Grillin' and Chillin'......

Because I was Grillin'........And because you asked

This ones for you Lisa

BBQ Chicken on the Grill

Ingredients:

1. Boneless, Skinless Chicken Breast (1 breast per person)
2. BBQ Sauce(Use your favorite)
3. Honey
4. Dry Rub(ingredients below)
5. Worchesteshire Sauce
6. Cooking Spray(I use butter flavor)

Did I mention I heart my grill? Just thought I'd mention it. :0)

OK this is really simple! You ready?

My chicken generally comes straight from the freezer so to prepare this icy little bosom you will need to do one of two things.

Zap it in the microwave OR Boil them till done. For times sake as it was nearing dusk....I chose to zap mine! Well let me just fess up and be honest here. It's because I'm really scared of bats and when its near dusk, those buggers seem to always know the moment I step my little piggy toes out on the back deck........Pesky little critters!

~~Shiver~~

Anyway, either way is fine but I do recommend choosing one of those methods. It not only makes the meat very tender and safer but also cuts down on your cooking time at the grill plus on this particular evening it prevented an all out war between me and those pesky winged nightmares!

Said poultry bosom getting ready for a whirl in the nuclear sauna!

While your chicken is takin a spin you might want to prepare your dry rub.

The dry rub is really simple and is just a combination of your favorite spices. I'll include what I use but certainly you should use your favorite ones.

Once again I'm horrible about not measuring so just a shake of this and a shake of that is my motto! LOL

Basically you'll want to do equal parts of each spice except the splenda in which case I go half of what I use for the other spices. Just remember you will need enough dry rub to add 2 Tbs per chicken breast. One Tbs for each side. All you'll need to do is adjust based on how many you are feeding.

The following will do about 6-8 chicken breasts.

1. Lemon Pepper(2 Tbs)
2. Chili Powder(2 Tbs)
3. Cajun Seasoning(2 Tbs)
4. BBQ Seasoning(2 Tbs)
5. Salt(2 Tbs)--I use Morton Lite Salt
6. Pepper(2 Tbs)
7. Garlic Powder(2 Tbs)
8. Lemon Pepper(2 Tbs)
9. Splenda(1 Tbs)

Once you get the dry rub finished you should go prepare your grill. I'm using a gas grill and I cover my cooking area with aluminum foil. This makes for a quick and easy clean up and no scrubbing the grill! Yay! Now spray the foil with your favorite cooking spray and light her up!

Notice I've applied the dry rub to the first side.

Sizzle Sizzle!

No peeking for about 3 minutes or so! What your looking for is some nice grill marks and remember your chicken is basically cooked so what we're going for is just enough time to get that good grill flavor.

OK flip!

Notice I haven't added the dry rub to this side yet. In fact you will just have to imagine it because I distinctively felt the flap flap of one of those pesky winged critters so no pics! eek!

Hurrying right along.

Finally!

I'm indoors with said chicken breast and even though this looks particularly yummy as is.......It's not finished just yet!

You'll want to make a nice little foil tent(to keep it warm) over your chicken while you prepare the wet rub.

Wet Rub:

1. BBQ Sauce: 2 Tbs (Use your favorite.....I use the brown sugar flavored)
2. Honey: 1 Tbs
3. Worchesteshire(Just a splash)

The above wet rub is only enough for 1 chicken breast so adjust accordingly. If your serving two people then just double that recipe and keep multiplying to accomodate the guests you are serving......

Now to finish this off!

Spoon or brush both sides of the chicken breast with all that lovely ooooey gooooeyness!

See how it just glistens?? Yummo!

And just in case your wondering......

My complete meal

And no your eyes do not deceive you. That would be my most often used best china! Paper plates! LOL

Let me just also add that I used to be one of those grill chicks who could use a whole bottle of BBQ sauce each time I grilled. Yep! I surely could! No problem!

However, because of some recent health concerns I've had to carefully monitor my intake of sugar hence my use of splenda in everything I make now. Your certainly welcome to use real sugar but I promise the taste is not compromised or lacking at all in my recipe modifications not to mention how much healthier it is!

I hope you enjoy this Lisa and I'm sorry its taken so long to get a grilled recipe to you! Let me know how you all like it. :0)

Grillin' and Chillin'

I Heart my grill. I'm a grillin maniac and will grill most anything at anytime and yes, I even grill in the winter. My grill isn't anything fancy but I like to think I've mastered the technique. According to my friends and all their little rugrats, I am the "Grill Queen!" All I need now is an apron telling me so.

Now imagine my excitement as I'm watching the food network and see that next week will be a week "Chalked full of GRILLIN!" Ahhhh! I'm giddy with excitement just thinking about it! Did I mention I also "Heart" the food network?? What better way to spend my week than glued to the tube watchin my favorites. Paula Dean, Emerill, Rachel Ray and Bobby Flay! Bobby Flay is the "grill master" in my book. He taught me everything I know. :0)

At the moment my biggest problem is keeping my grubby paws outta the fridge. All I need to do is make it just a few more minutes and I can hit the sack. I guess the food network was a bad choice to entertain me as I finish up the last of Jophies tube feed and meds.

Ten minutes later and I've nearly made it and the best part....I've only consumed 5 fat free zestas and a little snort of water to boot. Not too shabby since Emerill is just about to push me over the edge with his grillin' skills! Drooooooool!

Finally! Its 5 bells and I'm finished! Time to get some rest for this weary body.

And Trina was nestled all snug in her bed, while visions of "Grilled Meat" danced in her head!

BAM!

Walking in his SONshine