Hurry Up I’m Hungry Chicken Breasts
by:
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind that the internal temperature will rise 5 to 10 degrees during resting. Whatever temperature you choose is entirely up to you. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. The juices should run clear and the meat should no longer be pink at the bone.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
4 boneless, skinless chicken breast halves (about 6 ounces each)
Extra virgin olive oil
RUB:
1 teaspoon granulated onion
1 teaspoon granulated garlic
3/4 teaspoon kosher salt
1/2 teaspoon prepared chili powder
1/2 teaspoon freshly ground black pepper
Nutrition Facts
Hurry Up I’m Hungry Chicken Breasts
Servings Per Recipe: 4
Amount per Serving
Calories: 200
- Total Fat: 4.5 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 108.9 mg
- Sodium: 649.4 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.3 g
- Sugars: 0.1 g
- Protein: 36.4 g
preparation
1. To make the rub: In a small bowl, mix the rub ingredients.
2. Lightly brush or spray the chicken with oil and season with the rub, pressing the spices into the meat. Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Serve warm.
0
comments
Mommy_loves_to_cook
September 21, 2011