jamie's succulent grilled chicken breast

How To Make jamie's succulent grilled chicken breast

• 
  1

  Place chicken halves on cutting board and pound with a mallet till flat MELT THE BUTTER AND BRUSH ON BOTH SIDES OF THE BREAST UNTIL ALL IS USED UP
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  2

  Sprinkle salt and pepper to taste on both sides of breast. Sprinkle with chives on both sides Sprinkle garlic powder lightly on both sides of breast Use about 1 tablespoon of buffalo rub on each breast if large, and rub in on both sides
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  3

  Place on a flat pan that can go in the refrigerator. Pour the Worchestershire sauce all over the chicken Pour the orange juice over each breast half Place a basil leaf on each half and a sprig of fresh thyme on each breast half
• 4

  Let stand in refrigerator about 2 to 3 hours before grilling.
• 5

  Prepare the charcoal in the grill and when ready place each breast down on the grill leaving the top side up with the basil and thyme up first while cooking. I have a covered grill and I close the lid while cooking. If you do not cover with reynolds wrap like a tent making sure the coals do not flame up and catch the chicken on fire. Cook on each side approximately 15 minutes and this will be according to the thickness of the breast.
• 6

  When you have flipped and cooked on the top side another 15 minutes check for doneness and remove from the grill. Remove the basil leaf and thyme sprig before serving
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  7

  Place on your plate over a slice of toasted barbque bread and slice of Provolone Cheese. Sprinkle top with low fat shredded Colby Jack Blend Cheese. Drizzle with your favorite barbque sauce THE CHEESE AND TOAST IS OPTIONAL AND YOU MAY OMIT
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