Garlic-Dill Grilled Chicken

Let's Face It. Chicken is about as exciting as waking up in the middle of the night to find your dvd or bluray player reciting the same annoying menu screen over and over and over... Well, let me help you find that play button and give you 90 more minutes of peace. Grilled Garlic-Dill Chicken. This is a great opportunity to put your own spin on what I've created. So Try, Tweak, & Share!

What You'll Need:

Boneless, Skinless Chicken Breasts (How Ever Many People There Are, Buy That Many... duh)
Fresh Dill - I used roughly 5 sprigs of fresh dill for two pieces of chicken. Remember this is a dill based dish, don't be shy! If you don't have fresh dill on hand the pre packaged size in the produce section would do just fine.
Fresh Lemon Juice (you'll need the juice of 1 lemon for every two chicken breasts)
Garlic Cloves - I use 3 for each piece because we coat the entire thing, but please, use more or less depending on your love of garlic, or your need to repel that "close talker" in your group. (if you don't have one in your group.. it's you)
Red Pepper Flakes
Fresh Basil
Olive Oil
Celery Salt - don't go crazy with this or your dish will be overpowered!
Salt & Pepper
Mixing Bowl (it's just for the rub so you don't need a brownie bowl)

What To Do: 

Finely Chop your Basil and Dill add to bowl
Add in your Salt, Pepper, Celery Salt, & Red Pepper Flakes 
Press Your Garlic w/garlic press (if you do not own a garlic press, mice your garlic well) add to bowl
Roll Your Lemon(s) on the counter, slice, and squeeze juice into the bowl
Mmmm... Brownies
Add about a tablespoon of Olive Oil to your mixture. You're Looking for more of a paste than a dressing, if it's still dry add a little more olive oil or lemon juice depending on your taste.

Coat your chicken fully in your new yummy marinade-a-paste and wrap tightly in cellophane or foil and refrigerate for about 2hrs (relax.. it's worth it. The Lemon Juice will help your seasonings penetrate the chicken and really lock in that flavor)

When ready, pre-heat grill to Medium-Medium High (about 400-450 degrees)

Place coated chicken on grill and LEAVE IT THE HECK ALONE for 8-10 minutes. Flip and Leave alone for another 8-10 minutes. (Flipping anything on a grill to often causes loss of spices, and crucial juices that leave your meals tasty and moist!)

After 8-10 minutes on each side your chicken should just be about done. Use an internal thermometer to double check, when done will read 180. I suggest taking chicken off around 170 and letting it sit for 10 minutes or so. This is called "Resting" It's a way to finish cooking, and will keep the juices from escaping from slicing it when you remove it from the grill. (I know, I know it's a lot of waiting but here's an idea... while it's resting, why not whip up some brownies??)

Enjoy!

- B