You know what is sometimes the best thing in the whole wide world, especially when it is so stinkin’ hot outside?? The beautiful beast that is the grill, that’s what.
Laura, here, your friendly 6AM WODing buddy and personal chef. Now, I don’t have a lot of experience on the grill, to be honest. Growing up, my dad and my brother always took over that duty, while I was busy making cookies, brownies and cakes inside. Sweets are more my style. But, once I actually learned how to use the grill (and how not to burn down/blow up anything), it’s been a nice staple in my summer dinners.
Before leaving you with a delicious, easy recipe, I’ll give you two tips: #1: Invest in a cooking thermometer, unless you are super amazing on knowing WHEN your meats are appropriately done. Grilled chicken is delicious. Super, dried out, over-cooked chicken is nasty. Don’t do it. Well-done steaks are an abomination. Don’t do it.
Tip #2: Let your meat rest before you cut into it. This isn’t just a grilling rule. This is a life rule. Single sized servings of cooked meat should rest (you can tent them with foil on a side plate if you want) for at least a few minutes. Large cuts, like roasts or whole chickens should rest at least 10-15 minutes. As you let it rest, the juices redistribute. Trust me, they need this time.
Okay folks, here is an easy recipe for you to try out!
BBQ Chicken and Sweet Potato Packets
4 Boneless chicken breasts
2 large sweet potatoes, diced
½ c. BBQ sauce
4 Sprigs of rosemary
½ lb. cooked bacon, crumbled
Heavy duty aluminum foil
Preheat grill to medium.
Lay out 4 large pieces of foil.
Evenly distribute the diced sweet potato, cooked bacon and 1 sprig of rosemary onto each pieces of foil and toss with salt and pepper.
Place 1 chicken breast on top of the sweet potato pile and season with salt and pepper.
Evenly drizzle BBQ sauce over each chicken breast.
Close up the foil, forming packets.
Place the packets on the grill and cook 20-25 minutes, or until chicken is cooked through.