Blanc de poulet grillé aux herbes et à l’ail

Ingrédients

• 1 1/4 lbs Boneless Skinless Chicken Breasts
• 2 teaspoons of olive oil
• 1 tablespoon Garlic & Herb Seasoning Blend
• salt and pepper

Préparation

1. 1

   Bring the chicken to room temperature by leaving it on the counter for at least 20 minutes before beginning.

2. 2

   Dry off the chicken breasts. Coat the breasts in olive oil.

3. 3

   Season them well, on both sides with salt and pepper).

4. 4

   Season the boneless chicken breasts with the Garlic & Herb Seasoning Blend or what ever seasoning you prefer.

5. 5

   Turn on the grill. When it is hot, clean the grill and oil the grill grate.

6. 6

   When the grill is hot again, add the chicken and cook covered until the sides of the breasts turn white. Flip them over and rearrange them by putting the pieces that were on the hotter parts of the grill onto the cooler parts and vise versa.

7. 7

   The chicken is done when the internal temperature reads 160 degrees UNLESS the chicken was put onto the grill COLD. If so, then wait until the internal temperature is 165 degrees.

8. 8

   Let the chicken rest loosely covered by a piece of foil, for at least 15 minutes before cutting.