Grill Roasted Chicken Breast
Chicken breast, what a polarizing food! Something that we’ve come to associate with dry and flavorless because diet culture has had us eating under seasoned and over cooked boneless skinless chicken breasts for far too long. If you like rotisserie chicken this will blow your mind. Don’t get me wrong, theres a time and place for everything including rotisserie chicken—its a literal lifesaver, but if you’re anything like me you tend to gravitate towards the dark meat. No shame in that, it tends to be the better part, because a whole chicken, just like a turkey, has both white and dark meat that reach temperature on different timelines the breast tends to dry a bit before the legs and thighs are finished. Purchasing a whole chicken breast and roasting it on the bone really gives you the best tasting breast meat without a lot of extra or elaborate prepping (i.e. Spatchcocking, which we will cover another day).
Boy, who would have thought I would be the one singing the praises of chicken breast?! I usually dislike chicken breast but I have found like many things, when it is handled properly it can be the most amazing, out of this world tasty protein. Never in a million years would I expect to find myself eating chicken breast straight off the grill, over the grill and without a plate. #adulting
I also think the reason that this chicken is better than what you can get at the grocery store, yup, even the organic stuff is because of the way that it is raised. Travis at Idaho Pioneer Farms is doing it different, bringing a true pasture raised chicken to market, whole or in cuts. His chickens spend their days soaking up the sun and foraging on pasture. Even pasture raised chickens need feed to keep up with their growth needs, and these guys get the best of the best, local, non-GMO supplemental feed. Travis calls himself the “chicken daddy” and it’s certainly fitting given the level of care and attention he puts into them. Thank you Travis for helping me enjoy chicken again!
Ingredients
1 whole chicken breast (usually around 2-3 lbs)
1 Tbsp Sea Salt
1/2 tsp Fresh Cracked black pepper
1 Tbsp fresh thyme or rosemary
Cabbage, Root Veggies or other firm veg
1 tbsp Honey
1 Tbsp Olive Oil
AIP Reintro Options
Black Pepper
Method
Rinse chicken breast, transfer to sheet tray fitted with rack and thoroughly pat dry with paper towels.
Season liberally with salt, pepper and any other desired herbs or spices.
Place the chicken, uncovered in the refrigerator for 12-24 hours.
Remove the chicken from the refrigerator and allow it to come to room temperature (about an hour)
Arrange cabbage slices or root vegetables in the bottom of a cast iron skillet or metal baking dish. Add 1/2 cup water
Preheat grill, place the pan over indirect heat (all the way to one side with the burner on the opposite side lit. I have a 4 burner grill and set two side burners to low while the pan sits over two unlit burners, after preheating. It should remain 375-450 degrees, if baking in the oven set to 400f.
Check the temperature of the chicken and rotate the pan after about 30 minutes. When the temperature has reached 160f brush on any glaze you desire, like jam, maple syrup, honey etc. and continue cooking a few more minutes until 165f internal temperature.
Remove from the grill and let rest, uncovered for about 5 minutes. Trapping the steam under foil would soften the skin we just worked so hard to crisp…and that’s the best part, so just don’t do it!
