3-3-5-15 Chicken

Over the years, I've been trying to figure out how to grill the perfect chicken breast. Lots of experimenting yielding everything from "burnt on the outside-raw in the middle" to delicious "suitable for resoling those old shoes" results. Finally, I think I finally figured out how to grill perfect, skinless-boneless chicken breasts - every time!

A couple of caveats: This works on my Weber Silver Series gas grill that gets up to a toasty 550-600 degrees. Also, chicken pieces other than skinless-boneless chicken breast will not cook the same. In other words, your mileage may vary.

First thing, fire up the grill. Full blast, no holds barred. Close the lid and let it heat up as hot as it will go. Obviously if your grill gets hotter than around 550, adjust it so that it settles at 550.

While the grill is heating pat dry and then season as many chicken breasts as you want to make (I've done as many as 12). Season to your liking. I like sea salt, pepper and garlic powder. I've tried Cajun seasoning and a number of other spices  - doesn't really matter - however you like it. Only dry spices though.

Before putting the chicken on the grill, take a paper towel and put a little bit of cooking oil on it. Use this to season the grates on the grill. This accomplishes two things: It will make the grates more non-stick and it will get rid of any carbon deposits from your last grilling. Close the lid and go get the chicken.

When the grill gets back up to temperature, put the chicken breasts "pretty-side" down on the grill for 3 minutes. After 3 minutes, turn them 90 degrees for another 3 minutes - this will get those nice crisscross grill marks. At the end of the second 3 minutes, turn the breasts and cook them on the "ugly-side" for 5 minutes. Remove from the grill to a plate and cover them. Let them rest for 15 minutes.

While the chicken rests go clean the grill grates - so much easier to do when they are blazing hot.

That's it, 3-3-5-15 chicken. The only thing left to do is eat.

PS: This method also makes perfect medium-rare 1" thick ribeye steaks. Who knew!