Bobby Flay had me for a twofer — those amazing grilled potatoes are merely a side to complement this fabulous chicken. The chicken is seasoned in two ways: first a spice rub that forms a delicious crust while the chicken is grilling, and secondly the glaze which is sticky and sweet.
This balance of spicy crust + sweet glaze is absolutely the right way to do BBQ. I will be honest: my normal routine for grilled chicken breasts is this: salt, pepper, Italian seasoning out of a jar, olive oil, put on grill. That’s it. Simple and tasty.
But when you are looking for more. For that extra special something. For a break from the ordinary. This is it!
By the way, if you have trouble with grilled chicken breasts becoming too dry, check out my article on keeping chicken moist and tender, even when grilling.
With summer (i.e. barbecue season) coming to an end, I suggest you make this now. Otherwise you’ll regret it for the entire year.