Simple Salt-and-Pepper Grilled Chicken
We Also Love
1 of 3
- Comments()
Martha Stewart Living, June 2007
- Yield Serves 4 to 6
Add to Shopping List
Ingredients
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground pepper
- 1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry
- Summer Bread Salad
Directions
-
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.
Unbelievably good and simple! Everyone loved it just like the post above even the picky kids came back for more! this is a family favorite! Definetly a keeper!
I truly believe, less is more! Back to simplicity...
This chicken is so wonderful! Salt
Is this cooked direct or indirect? I'm thinking if it were direct, there would be flare ups.
This was the best grilled chicken!! Everyone from my picky eater kids to my mother-in-law loved this. It's was so easy to make and a big hit! I did not make the bread salad this time but will try that with it next time.
yummy