Grandpa John Kinder’s grilling technique will help you avoid dry, rubbery, overcooked chicken breast. With a few simple steps and Kinder’s The Blend seasoning, you’ll have tender, juicy, perfectly seasoned meat at the center of your meal!
Ingredients
2 bone in, skin on chicken breasts
2 Tbsp Kinder's The Blend Seasoning
2 Tbsp olive oil
Instructions
If you’re short on time, take chicken out of the refrigerator and place it skin side down on a paper towel for about 30 minutes to bring it to room temperature. If you can plan ahead, leave chicken unwrapped in the refrigerator for 6-8 hours (or up to 1 day). This will help the skin dry out, which is great for searing.
About an hour before you plan to cook, take chicken out of refrigerator (if applicable). Sprinkle 2 tablespoons of Kinder’s The Blend seasoning evenly on both sides of chicken. Let it sit at room temperature to further enhance flavor and ensure even cooking.
Pre-heat grill to 425°F. Apply oil to chicken to evenly coat. Brush and oil grill. Place chicken on the grill skin side down. Some flame is good, but if flames are touching meat, reposition it to keep flames at a minimum. Keep skin side down and reposition every 1-2 minutes for 5-6 minutes until skin is nicely caramelized and lightly charred. Then flip and move to a medium heat area. Close lid and cook an additional 15 minutes, repositioning meat every 3-4 minutes to ensure even cooking.
Finishing Move: Ensure chicken has an internal temperature of 165°F. Let meat rest for as long as you can wait – resting meat will make it more tender and juicy to eat. Rest from anywhere to five minutes or as long as you cooked meat.
Optional: If cooking on the stovetop, use a 12” saute pan. Add 3 tablespoons of cooking oil to the pan, then cook chicken following the steps above.
