When you’re heating up the grill, why not cook more than you need for just dinner tonight? That’s what we often do with these basic chicken breasts, and we use the bounty later in everything from soups, stews, and salads to skillet meals and pizzas. You can easily double this recipe (if your grill has the capacity) when skinless, boneless chicken breasts go on sale.
Yield: Makes 8 breast halves (12 cups chunks)
8 skinless, boneless chicken breast halves (about 3½ pounds; see Notes)
¼ cup vegetable oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
½ teaspoon black pepper
1. Place the chicken breast halves in a 2-gallon zipper-top plastic bag.
2. Combine the remaining ingredients in a small mixing bowl and whisk to mix well. Pour the mixture into the plastic bag, seal it tightly, and shake to coat the chicken well. Refrigerate the bag, positioned so that the breasts are in a single layer, for 15 minutes or up to 8 hours.
3. When you are ready to cook the chicken breasts, turn a gas grill to medium-high.
4. Place the chicken breasts on the hot grill, close the lid, and grill until lightly browned, 6 to 7 minutes. Turn the chicken over, re-cover the grill, and grill until the breasts are cooked through, 5 to 7 minutes more. Serve at once or allow the chicken to cool until you can handle it safely, then cut it into bite-size chunks for future use.
We tested this recipe with breast halves that weighed about 7 ounces each. Smaller pieces will cook faster, while larger ones will take longer.