Simple Salt-and-Pepper Grilled Chicken
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
- Servings: 6
Source: Martha Stewart Living, June 2007
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground pepper
- 1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry
- Summer Bread Salad
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.