The BEST grilled chicken recipe

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This is my go to recipe for grilled chicken, which I eat quite often. I usually grill a large batch and cube it and freeze it in small portions. The baste prevents the chicken from drying out, so it makes it easier to eat after wls. I also use a meat mallet and make the chicken breasts more like a fillet, so it grills evenly and this also prevents them from drying out because the entire breast cooks evenly.

Sprinkle the seasoning on both sides of chicken breasts, and before you put the chicken on the grill, mop the baste over one side of the chicken breasts, and place baste side down on the grill. Before turning chicken breasts, mop baste on the chicken then flip. Best grilled over charcoal with cherry wood chips. Voila✨.

Grill seasoning

1/4 cup salt

4 tbs. coarse black pepper

3 tsp. granulated garlic

3 tsp. granulated onion powder

3 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

Grill baste:

2 tbs. butter

1 small onion, finely diced

4 garlic cloves, minced

1 tbs. flour

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbs. lemon juice

1 tbs. dijon mustard

1 1/2 tbs. sugar

2 tablespoons parsley, chopped

Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, about 2 minutes.

Add the garlic and cook about 1 minute, but don't allow it to brown.

Stir in the flour, allow to cook without browning, about 1 minute.

Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil, then reduce heat to medium low.

Add the parsley and whisking often, until lightly thickened, about 5 minutes.

Let cool. The baste will separate. Whisk well before using.

The baste can be made ahead and refrigerated. Bring to room temperature before using.