Prep 0 mins
Cook 20 mins
I love chicken on the grill but HATE when it gets dried out. In my opinion you should be able to eat chicken fresh off the grill without adding anything to it. This recipe is one that I make a time or two a week because you can add it to basically anything or just eat it on it's own. The spice amounts aren't exact but they're pretty close. Just add more or less depending on the spicyness you want!! Cooking time is an estimate and includes prep time.
- 3 large chicken breasts
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 1⁄2 teaspoons garlic (fresh or scale down to 1/2-1 tsp for powder)
- 1 1⁄2 teaspoons cayenne pepper
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon italian seasoning (trust me on this one)
- 1 1⁄2 teaspoons dried hot peppers (powder)
- Make sure the chicken is completely defrosted and the water has been dumped out. Place the chicken in a bowl large enough for all three breasts with a little extra room.
- Melt the butter either on the stove or in the microwave.
- Add the spices and mix well (The pepper powder is just dried peppers blended to a powder, I use a mix of hot and mild peppers).
- Pour the butter mixture over the chicken and mix around so the chicken is coated.
- Place on grill but BE CAREFUL! The flames with leap up towards the chicken because of the butter so it is best to drop one breast and back off until the flames die down!
- This chicken is best if you baby-sit it. I turn and put more butter mix on the chicken about every three to four minutes.
- Make sure the chicken isn't still pink in the middle and take off the heat ASAP! I can't stress how important this is!
- This is a chicken that can be thrown in or on pasta or eaten with potatoes and beans (one of my favorites!). Anyway, just have fun with this recipe, pair it with different things and see how versatile it is!