Prep: 25 minutes; Cook: 10 minutes. A silicone basting brush (like the one from Sili Gourmet, $17 at lets you keep the chicken moist without getting any unsightly nylon bristles in the mix.


Credit: Ray Kachatorian

Recipe Summary test

4 servings (serving size: 1 breast)


Ingredient Checklist


Instructions Checklist
  • To make rub, place first 5 ingredients in a bowl and combine with your fingers, breaking up lumps in sugar. (You'll need 1 1/2-2 tablespoons rub for this recipe. The excess can be stored in a sealed jar for several weeks.)

  • Sprinkle rub over chicken on both sides, rubbing into the meat with your fingers. Arrange chicken in a baking dish. Cover with foil, and refrigerate 20 minutes.

  • To make basting mixture, combine oil and smoke seasoning in a small bowl, stirring with a whisk.

  • Spread the coals in an even layer to make a single-zone fire. (On a gas grill, you'd simply light the appropriate burner.) Preheat to high. Clean and oil grate.

  • Arrange chicken diagonal to bars of grate, and grill 4-6 minutes total per side or until browned and thoroughly heated; begin basting chicken after first 2 minutes of cooking, and baste several times. (If you're feeling ambitious, rotate each breast a quarter-turn after the first 2 minutes to create hatch marks.) Insert an instant-read meat thermometer into thick end of breast through the side--the temperature should be about 160°.

  • Transfer chicken to a platter or plates; serve with barbecue sauce.

Nutrition Facts

303 calories; fat 12g; saturated fat 2g; mono fat 7g; poly fat 2g; protein 36g; carbohydrates 11g; fiber 1g; cholesterol 94mg; iron 2mg; sodium 973mg; calcium 35mg.