Marinated or Dry-Rubbed Chicken Breasts
Boneless, skinless chicken breast, 1-1 ¼ pounds for 4 servings. Choose one of the rubs or marinades.
MARINATE OR RUB:
For marinated chicken: Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade of your choice and refrigerate for at least 1 hour or up to 12 hours. (The longer it marinates, the more intense the flavor). Remove from the marinade and pat dry before grilling or broiling.
For dry-rubbed chicken: Coat chicken with the dry rub of your choice up to 30 minutes before grilling or broiling.
GRILL OR BROIL:
To grill: Preheat grill to medium-high. Oil the grill rack by oiling a folded paper towel, hold it with tongs and rub it over the rack (do not use cooking spray on a hot grill). Grill the chicken, turning once, until a thermometer inserted into the thickest part registers 165 degrees, about 4 to 8 minutes per side.
To broil: Position a rack in upper third of oven; preheat broiler. Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on foil. Broil, watching carefully and turning at least once, until a thermometer inserted into the thickest part registers 165 degrees, about 10 to 15 minutes total.