Topping Grilled Chicken

You really don’t have to eat boring chicken. Try new ways of preparing chicken and serve it with new and different garnishing ingredients.

Dry chicken isn’t appealing.  To avoid this:

• Don’t overcook chicken – 155 to 160 degrees F on an instant read meat thermometer is perfectly safe.
• Cooking chicken for most of its grilling time over indirect heat keeps it tender and juicy and it does not burn.

When I grill chicken, I always make extra because it is so delicious and there are so many other dishes you can make with the leftovers.

I also add vegetables to the grill, if I am grilling the main dish. Saves lots of time and clean up.

Ingredients

• 2-4 bone-in chicken breasts or 2-4 boneless breasts or/and 2-4 bone-in thighs
• Olive oil
• Salt
• Pepper

Directions

Turn all burners to high and heat the grill with the lid down until very hot…