I usually cook up a big batch of this chicken once a week and we'll have it for dinner the night I cook it and use the rest in a variety of different ways over the week in lunches or afternoon snacks.
My family especially loves to have this chicken in a salad or on a sandwich. It never lasts very long around here!
Here's what you need:
boneless skinless chicken breasts
a few tablespoons of Michelle's Grill Rub (I always have a jar of this in the cupboard)
1 - 2 Tbs. canola oil
Take the chicken out of the refrigerator at least 30 - 60 minutes before cooking so it can come close to room temperature. Meat cooks more evenly when it isn't cold.
Pat the chicken dry and liberally sprinkle with a few tablespoonfuls of Michelle's Grill Rub on each side.
Heat oil in a skillet over medium heat and add the chicken when hot.
Cook for 10 - 15 minutes per side, depending on thickness of chicken. I have started filleting my chicken so it is much thinner and cooks much faster. If it looks like the pan is scorching turn the heat down. Due to the sugar content of the rub it sometimes burns in the pan a little.
The chicken is done when a meat thermometer reads 165 degrees internal temperature and the juices run clear.
Enjoy! We always do :)
Serves - as many as you would like to
You can find me each week linking up to these wonderful blogs