There’s nothing like grilled chicken boobs, especially when they’ve been slathered with barbecue sauce. MMM!
PREPARING A CHARCOAL GRILL
For direct grilling, first light the charcoal in a chimney starter. Crumple 1 or 2 sheets of newsprint loosely in the bottom of the chimney starter. Place the chimney starter on the bottom grate of your grill. Pour the charcoal briquettes, lump charcoal or even chunks of wood in the top of the starter, filling the cylinder to the top. Light the newspaper using a gas lighter with a long metal snout or a long kitchen match. You’ll see a thick column of smoke. This is normal. Then, the charcoal or wood will ignite. The coals are ready when all glow orange-red, a process that takes 15 to 25 minutes.
Dump the lit coals from the starter into the bottom of the grill. Wear a heavy glove to protect your hand. Using a long handled implement, rake the burning coals to make a even layer across 3/4 of the grilling area. Leave a zone without coals for keeping food warm without overcooking.
PREPARING A GAS GRILL
Depending on the type of grill, follow the manufacturer’s instruction. With the most basic two burner grill, preheat only one burner on medium high. When it gets hot, place the food over the unlit burner.
CHICKEN BOOBS ON THE GRILL
When ready to cook, brush and oil the grill grate. Arrange the breasts on the hot grate, all facing the same direction, 45 degree angle to the bars of the grate. After 2 minutes, rotate each breast 90 degrees to create an attractive crosshatch of grill marks. Grill for 4 to 6 minutes per side. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch.
With the last few minutes of grilling, slather on your favorite barbecue sauce.