Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.

Martha Stewart Living, June 2007


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

38 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
This recipe is perfect, no changes need to be made. It always turns out great and it is the easiest recipe that I have for chicken on the (Weber) grill.
Rating: Unrated
This became my go-to grilled chicken recipe last summer. I like to butterfly/spatchcock the chicken instead of quartering it, and then cook it over a two-level fire, with the leg quarters closest to the hotter side of the grill. I like the presentation butterflied, and it takes just a couple minutes longer on the grill.