Kinder's Big Bold Grilled Chicken

Jake's note

"This recipe highlights Kinder's Big Bold Chicken seasoning as the starring flavor — perfect for backyard grilling or a quick dinner that feels special. Home cooks will love how the seasoning crisps on the grill and pairs with a simple lemon-butter baste."

Instructions

1. 1

   Trim, even out, and salt the chicken

   Trim any excess fat from the chicken breasts and butterfly or gently pound them to an even thickness of about 3/4 inch so they cook evenly. Pat dry with paper towels, season both sides lightly with the kosher salt, and let rest on a plate while you mix the seasoning paste (about 10 minutes).

   For this step

   • 4 breastsboneless skinless chicken breasts
   • 1 tspkosher salt
   
2. 2

   Make the Kinder's Big Bold paste and coat the breasts

   In a small bowl combine Kinder's Big Bold Chicken (seasoning) with the olive oil, lemon juice, and ground black pepper to form a spreadable paste. Using a brush or your hands, evenly coat both sides of each chicken breast with the paste so the Kinder's seasoning forms a visible layer on the surface.

   For this step

   • 2 tbspKinder's Big Bold Chicken (seasoning)
   • 2 tbspextra-virgin olive oil
   • 1 tbspfresh lemon juice
   • 1/2 tspground black pepper
   
3. 3

   Preheat and prepare the gas grill

   Preheat your gas grill to medium-high heat (about 400°F / 204°C) with all burners on, then reduce one zone to medium for a two-zone setup if your grill allows. Clean the grates with a wire brush, then oil the grates by dipping a folded paper towel in oil, holding with tongs, and rubbing the grates to prevent sticking.
4. 4

   Grill the breasts and baste with butter

   Place the seasoned chicken directly over the hotter side of the gas grill and close the lid; grill 5–7 minutes without moving to develop a crust. Flip, reduce direct heat if necessary, and grill another 5–7 minutes with the lid closed, basting twice during the last 3 minutes with melted unsalted butter to add sheen and richness. Cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

   For this step

   • 2 tbspunsalted butter
   
5. 5

   Rest briefly

   Transfer the chicken to a clean platter, tent loosely with foil, and let it rest 5 minutes so the juices redistribute and the carryover heat finishes cooking. Confirm the final internal temperature is at least 165°F (74°C) before serving.
6. 6

   Slice, garnish and serve

   Slice the breasts against the grain and arrange on a platter; sprinkle with chopped fresh parsley for color and a bright finish. Serve each person one fillet (about 1 serving) alongside grilled vegetables or a salad — the Kinder's Big Bold Chicken seasoning will be the dominant flavor throughout.

   For this step

   • 2 tbspfresh parsley, chopped
   

1. Trim any excess fat from the chicken breasts and butterfly or gently pound them to an even thickness of about 3/4 inch so they cook evenly. Pat dry with paper towels, season both sides lightly with the kosher salt, and let rest on a plate while you mix the seasoning paste (about 10 minutes).
2. In a small bowl combine Kinder's Big Bold Chicken (seasoning) with the olive oil, lemon juice, and ground black pepper to form a spreadable paste. Using a brush or your hands, evenly coat both sides of each chicken breast with the paste so the Kinder's seasoning forms a visible layer on the surface.
3. Preheat your gas grill to medium-high heat (about 400°F / 204°C) with all burners on, then reduce one zone to medium for a two-zone setup if your grill allows. Clean the grates with a wire brush, then oil the grates by dipping a folded paper towel in oil, holding with tongs, and rubbing the grates to prevent sticking.
4. Place the seasoned chicken directly over the hotter side of the gas grill and close the lid; grill 5–7 minutes without moving to develop a crust. Flip, reduce direct heat if necessary, and grill another 5–7 minutes with the lid closed, basting twice during the last 3 minutes with melted unsalted butter to add sheen and richness. Cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
5. Transfer the chicken to a clean platter, tent loosely with foil, and let it rest 5 minutes so the juices redistribute and the carryover heat finishes cooking. Confirm the final internal temperature is at least 165°F (74°C) before serving.
6. Slice the breasts against the grain and arrange on a platter; sprinkle with chopped fresh parsley for color and a bright finish. Serve each person one fillet (about 1 serving) alongside grilled vegetables or a salad — the Kinder's Big Bold Chicken seasoning will be the dominant flavor throughout.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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