The Atlanta Journal-Constitution
GRILLED BONELESS, SKINLESS CHICKEN BREASTS
3 tablespoons vegetable oil 3 tablespoons water
3 garlic cloves, minced
1 teaspoon granulated sugar Salt and pepper
4 (6- to 8-ounce) boneless, skinless
chicken breasts, trimmed
1 (13 by 9-inch) disposable aluminum
roasting pan (if using charcoal)
Whisk oil, water, garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper together in bowl. Transfer mixture to 1-gallon zipper-lock bag. Add chicken, press out air, seal bag, and turn bag so that contents are evenly distributed. Refrigerate for 30 minutes or up to 12 hours, turning occasionally.
For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour coals evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
Clean and oil cooking grate. Place chicken on cooler side of grill, skinned side down, with thicker ends facing coals. (Edges of chicken should be no more than 4 inches from center of primary burner if using gas.) Cover with disposable pan if using charcoal (if using gas, close lid) and cook until bottom of chicken just begins to develop light grill marks and is no longer pink, 6 to 9 minutes.
Flip chicken and rotate so that thinner ends face coals. Cover as before and continue to cook until chicken registers 140 degrees, 6 to 9 minutes longer.
Remove disposable pan and transfer chicken to hotter side of grill. Cook chicken (covered if using gas), until dark grill marks appear, 2 to 4 minutes. Flip chicken and cook, (covered if using gas), until marked on second side and registering 160 degrees, 2 to 4 minutes longer. Transfer chicken to cutting board, tent with aluminum foil, and let rest for 5 minutes. Serves: 4
Per serving: 285 calories (percent of calories from fat, 40), 39 grams protein, 2 grams carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 99 milligrams cholesterol, 111 milligrams sodium.