Grilled Chicken Breast

I’m hesitant to even write about grilled chicken, because it is one of those staples that we make all the time.  In fact, when I finish cooking other meals, I like to stabilize the egg at the prime chicken grilling temp and throw them on…just to enjoy later in the week.  When I first started grilling on the egg, I found I was burning the chicken more often than not, so I finally found the right temp that works best.  The first thing you need to think about is allotment of time to properly cook, around 30 minutes.  I like to buy thicker breasts which requires a bit longer, so you’ll need to adjust time depending on the thickness.

Grilled Chicken Breast
Prep time
Cook time
Total time
Serves: 6-10
  • 6 Chicken Breasts
  • Extra Virgin Olive Oil
  • ¼ cup Worchester Sauce
  • Dizzy Pig Swamp Venom Rub
  1. Pound chicken breast with a meat tenderizer, which will flatten the meat and allow a more even cook thoughout
  2. Apply EVOO to chicken
  3. Rub Dizzy Pig Swamp Venom on chicken (providing a tasty blend of cajun and southwestern spices with a nice kick)
  4. Pour Worchester Sauce over the chicken
  5. Place chicken in a Ziploc Gallon bag and place in refrigerator for 30 mins - 2 hrs before grilling
  6. Stabilize the Egg at 375° F
  7. Place chicken on grill for 8 minutes with lid closed
  8. Flip and grill for 8 minutes with lid closed
  9. Flip once more and grill for 5-8 minutes with lid closed (or until internal meat temp reaches 165° F).
  10. Once the temp reaches 165° F, you’re done. Serve up with your favorite sides and enjoy!

Dizzy Pig Swamp Venom




  1. Salt Lick is one of our favorite rubs. If you like Tony’s, try Dizzy Pig Swamp Venom. It’s replaced Tony’s in our house. Much more flavor.

  2. Direct or indirect?

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