Emergency Grilled Chicken

4 frozen boneless, skinless chicken breast halves* (about 1 1/3 pounds total)
Vegetable oil or olive oil, as needed

1. Turn on a gas grill to medium-high (about 400 degrees F).*
2. Grill still-frozen chicken, covered, 5 minutes on first side to partially defrost. Turn and grill, covered, 8 minutes more. Meanwhile, if using a mustard glaze, prepare it now. (See related recipes.)
3. Turn chicken back to first side and brush with about 1 tablespoon vegetable oil, mustard glaze of choice or barbecue sauce. Continue to cook, uncovered, 2 to 3 minutes. Turn chicken, brush second side with another 1 tablespoon oil, glaze or sacue. Continue to cook, covered, until chicken is no longer pink in center, about 2 to 3 minutes more. Serve at once.

* Notes

Cooking times may vary depending on grill and thickness of chicken.

If grill is not well-seasoned, brush chicken lightly with vegetable oil or olive oil before placing it on the grill to prevent sticking. 

The trick is to grilling still-frozen chicken is to either buy bags of IQF frozen chicken or individually wrap chicken breasts before freezing. Otherwise you may find it impossible to separate that giant block of chicken and dinner will never get done. You could brush your breasts with barbecue sauce or even just vegetable oil for plain chicken, but every now and again a change is nice. Our mustard glazes are delightful and quick.

Approximate Values Per Serving (with oil but no glaze or sauce): 162 calories (29% from fat), 5 g fat (1 g saturated), 73 mg cholesterol, 27 g protein, trace carbohydrates, trace dietary fiber, 64 mg sodium

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