Grilling Chicken for Dinner

Tonight for dinner I’m grilling a simple skin on the bone-in chicken breast. I like leaving the skin on and bone in so that the chicken is really moist. We’re at our Ironworks cabin so we almost always grill.  The spice I use is Boswell’s Blends – Fowl-n-Feather Seasoning.  I bought it at one of those home shows in Phoenix AZ and use it all the time.  The ingredients in case you want to try something similar are:
salt
dehydrated garlic
dehydrated onion
other spices (the secret ingredients)
sugar
dehydrated red bell pepper
dehydrated parsley

Rub the spices into the chicken breast & spray with olive oil, butter oil or coconut oil.

The breast was still partly frozen so I started with a 350 grill and put it in a cooler area to thaw out. Then as it came up from the frozen state the grill was upped to 375.

I’m cooking it fairly slow as we’re enjoying happy hour on the patio. Nothing spectacular…. just a Blue Moon with an orange slice for me and a Malibu rum and Diet Coke for Gus.

When the chicken is done we’ll enjoy it with a good sized green salad with lots of goodies.  Internal temperature should be 365 for chicken breast.

It’s done so were hungry and ready to eat.

This is my first post in a long long time.

I'm looking forward to hearing from you..

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