Basic Grilled or Roasted Chicken Breast

(Twice as Nice: 25 Chicken Breast Recipes for Today and Later, by Sandra Liu)

However you cook the chicken, start by salting and peppering some split fryer breasts, bone in and skin on. Then proceed as follows.

Gas Grill

Heat the grill to high, then put the chicken on oiled racks, with the thickest part towards the center of the grill. Cover and cook for 7 minutes. Turn the chicken, keeping the thickest part to the center, and reduce the heat one notch. Repeat two or three more times, always keeping the thickest part towards the center of the grill and reducing the heat one notch each time. It should take about 25 to 30 minutes total, depending on the size of the chicken breasts. Test for doneness; if it’s not done, return it to the grill and cook it for another 5 minutes, then test again. Repeat until it’s completely done.

If using boneless, skinless chicken breasts, grill them for about 15 minutes total, turning them two or three times. Check for doneness. If not done, return them to the grill and cook another 3 minutes. Repeat as necessary.

Charcoal Grill

Prepare the coals, and put an oiled grill 4 to 6 inches above the coals. When the coals are medium hot, put the chicken on the grill. Cover and cook, turning every 5 minutes, until done, about 25 to 30 minutes, depending on the size. Test for doneness; if it’s not done, return it to the grill and cook it for another 5 minutes, then test again. Repeat until it’s completely done.

If using boneless, skinless chicken breasts, grill them for about 15 minutes total, turning them two or three times. Check for doneness. If not done, return them to the grill and cook another 3 minutes. Repeat as necessary.

Oven

Preheat the oven to 350, and place a rack in the middle of the oven. Place the chicken breasts in a single layer in a roasting pan, without crowding, skin side up. Roast for 30 to 40 minutes, depending on size. Turn on the broiler and broil about 3 to 5 minutes, or until the skin is golden brown with a few charred parts. Check for doneness. If the chicken is not done, reduce the heat back to 350 and cook the chicken another 5 minutes. Check again for doneness, and repeat until it is completely done.

If using boneless, skinless chicken, preheat the broiler and broil the meat about 5 minutes per side. Test for doneness. If necessary, return to the oven, retesting every 3 minutes until thoroughly done.

Chicken should be cooked to an internal temperature of 165. If you have a meat thermometer, insert it into the thickest part of the meat, but be sure it does not touch the bone. If you don’t have a meat thermometer, poke the meat with a knife at the thickest part. The meat should be opaque and no longer pink.

What do you do with the cooked chicken breasts, however you cook them? Start by carefully cutting the meat off the bone, trying to get as much as possible off in one big chunk. Set aside the bones; we’ll get back to them in a minute. Slice the meat crosswise. If you’re going to eat the chicken immediately, you might want to leave the skin on the chicken and slice it too. If you’re going to be saving the chicken and using it later, go ahead and pull the skin off and eat it right away. It’s much better when it’s freshly cooked.