This Mess Is Ours
It is never a good idea to wash meats and poultry. For years, both the CDC and USDA have been advising home cooks not to wash or rinse their raw poultry.
01 Coarse Kosher Salt
02 Lemon Juice
Extra virgin olive oil keeps this chicken extra moist and juicy.
I am a huge fan of Boonville Barn Collective's Piment d'Ville chile powder.
For as little as 15 minutes, but for maximum flavor and texture give the chicken 5-6 hours to marinate.
- Skinless, boneless chicken breasts, sliced in half and pounded thin, see note. - Extra Virgin Olive Oil - Zest of 1 lemon - Juice of 1 large, juicy lemon - Piment d'Ville chile powder - Garlic powder - Coarsely ground black pepper
Combine the prepared chicken and all of the ingredients in a large bowl or a plastic bag. Toss to combine and coat. Marinate for as little as 10 minutes and up to 5 hours.
Preheat grill to 375 or 400F. Place marinated chicken breasts onto the preheated grill, and close the lid. Keep the grill lid closed while you cook the chicken.
Cook your chicken breast on the grill for 6 minutes on one side. Flip the chicken. Cook for 6 minutes more.
When the internal temperature of the chicken reaches 165 F, it is done and can be transferred to a clean plate or platter
Immediately cover the chicken with foil to seal in the juices and allow it to rest for 5-10 minutes before cutting into it.