Mmmmmm, the smell of something wonderful cooking on the grill! One of the most intoxicating to the senses  and mouthwatering aromas of summer!

I swear I can smell a grill a mile away, and if I’m not cooking out also, I’m terribly jealous!! You, too?

There’s just something about cooking on a grill that takes meat to a level you just can’t achieve any other way. I don’t care what pan they try to sell me, it just isn’t the same.

Not only does a grill make everything taste phenomenal, but the whole grilling experience is just plain enjoyable and relaxing! The fresh air, the warm sun, a nice cold beverage….what more could you ask for?

I LOVE to grill, so I’m constantly trying different seasonings, marinades, rubs, sauces, and juices to season meats, vegetables and fruits with. All homemade, though, pricy store-bought junk doesn’t impress me. They are too easy, and so much better just made from scratch.

This newest one of mine turned out exceptionally good! Full of flavor, not too sweet, and not too hot! Just right for us!

 

 

Pantry items all come together easily and quickly! It’s then used to coat some really nice boneless, skinless chicken breasts, but you can use this for many other meats as well!

 

 

I admit it. I’m terribly wasteful when it comes to plastic wrap. So, lately I’ve been making an effort to go “old school”, and do like my Grandma and Aunts did, and just use plates, pots and pans to cover things. In this case, a simple 13×9 metal cake pan worked brilliantly to cover the chicken without touching the tops of the chicken and disturbing the seasoning!

The chicken stayed nice and moist, and I was able to marinate it for several hours with no problems at all.

 

 

Once the chicken has had time to absorb some of those wonderful flavors, it’s time to grill! The sugar will dissolve a little on the bottoms, so I just grab an end of a piece of chicken, drag the bottom wet side across the “sauce” to pick up more, and place the meat wet side UP.

You want the dry side DOWN so that it doesn’t immediately burn, the wet side has a chance to dry a little, and it will also drip around the chicken pieces basting them automatically. 😉

 

 

I always close the lid so that the chicken can get done all the way through without overcooking the outside and burning it. Though you want the chicken to be done inside, you don’t want to overcook it, either.

So I try to keep a nice medium heat of about 350º, keeping my dial right at medium. This works perfectly for my own grill, but all grills, even the same makes and models work a little differently, so get to know your grill and keep an eye on it.

 

 

I LOVE, love, love a little bit of charring! To me, it’s one of the best parts!! My hubby doesn’t care for it as much as I do though, so I like to cook them both for the same amount of time, only I cook his for an equal amount of time on both sides, and for mine, I cook one side longer and the other side of course, a bit shorter. This allows for them all to get done at the same time, but a few get just that little bit of blackened heaven for me! 😀

 

 

These always turn out so gorgeous! Perfectly cooked, still juicy, moist and tender inside, the color of a summer sunset on the outside!

 

 

Always let them rest for a few minutes before serving and slicing, so that the juices have time to settle back into the meat and they won’t run out all over your plate, leaving the chicken dry inside if you cut into them too soon.

 

 

Labor day weekend is just around the corner, the kids are going back to school, but that doesn’t mean that summer is over. Grilling season, for all of us die-hard grillers, goes year round! 😉

But there are still plenty of gorgeous-weather days ahead yet, so take advantage of them while they’re still here! And be sure to try out this seasoning and rub! It really did turn out delicious!

 

 

Yield: 4-6 servings

All-Purpose Seasoning & Rub and Grilled Chicken

Print

Ingredients

• 1/4 cup packed dark (or light) brown sugar
• 2 tsp. smoked sweet paprika
• 2 tsp. garlic powder
• 2 tsp. seasoning salt (I prefer Johnny's)
• 2 tsp. onion powder
• 2 tsp. coarse ground black pepper
• 1 tsp. creole seasoning
• 1/2 tsp. dried thyme

Instructions

In medium bowl, add ingredients and mix well.

Sprinkle both sides of 3 lbs. boneless skinless chicken breasts evenly. (6 regular-sized or 4 extra-large). Cover and let marinate for at least an hour or up to overnight.

Grill chicken for approximately 6-8 minutes per side over medium heat with lid closed, turning just once. Time depends on your own grill and size/thickness of chicken breasts. (Chicken is done when internal temp reaches about 180º, or juices run clear). If slight charring is desired, cook one side longer, and the other shorter, equaling the same amount of finished time. (Such as 10 minutes on one side, then 4-6 on the second side.)

Let rest a few minutes before serving and slicing.

*If not using Seasoning & Rub Mix right away, store in airtight container. (Does not have to be refrigerated).

 

*The chicken pictured above was served with my homemade pasta sauce.