Simple Grilled Chicken Breasts

September 10, 2018 



  1. Preheat grill to medium high heat.
  2. Wash and pat dry 2 chicken breasts to allow searing to retain moisture. If thicker pieces, filet them by cutting across the breast leaving 2 full size pieces but only half the thickness. Pat dry each half.
  3. In a small bowl, mix to taste 1/4 tsp each of: garlic powder, onion powder, smoked paprika, sea salt, pepper, and 2 teaspoons of olive oil. Mix until combined. DURING THE METABOLISM REBOOT, omit oil and add lemon juice.
  4. Rub mixture into both sides of the chicken meat.
  5. Place chicken on grill and grill each side for about 5-6 minutes depending on thickness. If baking in oven, slice the breast in half lengthwise (filleting leaves chicken the same size but half the thickness) and cook at 350˚ until the thickest part of the meat until done.


  • For a southwestern taste, add cumin to the rub. For Italian, omit paprika and use basil and oregano.
  • Use a meat thermometer to not over or undercook your chicken. Cook until thickest part of the meat is 165˚

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