But even now that I have all the freedom in the world to make whatever I want for dinner (brag), the pull of grilled chicken is still strong. Once the grill is going, you just need five to seven minutes per side for the meat to cook through-keeping an eye on the internal temperature (we’re aiming for 160☏ before resting) will make sure you’re not winding up with dry, overcooked meat.Ĭobbling together veggie and rice bowls in my college dining hall-topped with a grilled chicken breast pulled from the heat lamp heap-was my small way of tapping into the freedom of cooking that I lost while living in a dorm. If you portion off a bit of the marinade separately before adding the meat, you even have a built-in sauce to spoon over at the end. Just 30 minutes of marinating is enough to really make an impact on your chicken-and due to the citrus juice, you don’t want to let it sit for longer than four hours anyway. You don’t need a ton of advance warning to reap all these benefits either. Second, this chicken cooks really well: The pinch of sugar in the marinade encourages char (I like a chicken breast that’s well blackened in spots, to get my money’s worth for lighting the grill or heating up the grill pan), and the salt and fridge time keep the meat juicy and tender. We may look plain, said the chicken, its grill marks dark and perfectly even from the dining hall’s industrial grill. But by the time spring quarter rolled around and I was dying for a kitchen of my own, the heap called out to me, in large part because I could use those boneless chicken breasts to fashion a meal that was entirely mine. I eschewed the chicken pile for a long time-months, which felt like forever freshman year-in favor of things that seemed more interesting or exciting to eat for lunch and dinner. And under a heat lamp, in the corner of the flattop station where you could order a burger or wrap, lived a mountain of char-lined grilled chicken breasts. I’ve heard enough horror stories from other schools to know that we had it pretty good, food quality- and variety-wise: a decent salad bar, pasta with rotating sauce choices, more types of cereal than I could get through in a week (I tried my best). These rubs can be used for chicken or vegetables! You’re welcome.When I think about grilled chicken breasts, I immediately picture my college dorm dining hall. If you want more chicken spice rubs, definitely go check out my post that includes 5 different spice rubs. Black Pepper – for the slight hint of pepper.Sea Salt – you gotta add salt, it’s the primary seasoning in almost every dish.Garlic Powder – gives the spice rub a hint of garlic.Coriander – really compliments the other spices and enhances the taste of the chicken. Smoked Paprika – adds a nice smokiness to the chicken.Here’s what you’ll need: Chicken Seasoning Ingredients You can purchase pre-made chicken seasoning packs, but this homemade chicken spice rub is so easy to make and packs so much flavor there is no reason not to give it a try. But in todays recipe we are going straight up spice rub blend. Sure you could add BBQ Sauce and make it BBQ Chicken. Seasoning any protein with just salt and pepper can be great if it’s done right, but sometimes I’m just looking for something a little more flavorful. The Secret to Ultra Flavorful Grilled Chicken? Homemade Spice Rub.
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