About 32 5-ounce chicken breasts
10 pounds boneless skinless chicken breast halves, (preferably 5-ounce breasts)
Seasoning salt, several kinds, such as Mexican, Italian, Cajun, Lemon Pepper, etc.
- Heat the gas grill to high.
- Thaw the breasts if they are frozen under cold running water; with a sharp knife, trim any fat, veins, or other unsavory stuff from each breast.
- Sprinkle the breasts with seasoning salt on each side. It’s a good idea to do a variety – Mexican seasoning for Mexican salads and fajitas, Lemon Pepper, Greek, Italian, Cajun, etc.
- Place the chicken breasts on the grill, turn the heat to the lowest setting, and close the grill lid.
- Grill five minutes, then open the grill and turn the chicken breasts.
- Continue grilling until the breasts are barely cooked through, about 5 more minutes. Larger breasts take a little longer and smaller breasts will be finished faster. Repeat until all the breasts are grilled. An instant-read thermometer is very helpful to prevent overcooking. Stick the pointed end into the thickest part of each breast to check doneness. If planning to use the breasts cold in salads, cook them to 150° (they'll continue to cook to 160° as they sit). If planning to use the grilled breasts in recipes where they are reheated, cook them to 140°; they will be slightly pink in the middle.
- Remove the chicken breasts from the grill to a platter; cool thoroughly.
- Package the breasts in recipe-size portions in Ziploc-type freezer bags for up to 3 months.
Amount Per Serving (approximately 5 ounces)
Calories 215 Calories from Fat 80
Percent Total Calories From: Fat 37% Protein 63% Carb. 0%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 95 mg
Sodium 123 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 34 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 7%