I like BBQ'd chicken. Not the kind smothered in BBQ sauce: just the kind that comes from a BBQ. I eat it at least five times a week for lunch, and sometimes for a snack. I might even throw in some BBQ'd chicken into a salad on the weekend.
It all started at least a year ago, when I began eating more protein as part of a fat-loss program. I try to eat meals that are 30% protein, 50% carb, and 20% fat. Chicken helps me get there.
I usually cook up four or five breasts a week on Saturday or Sunday, then I'm set for the week. (I cut the breasts in half... about 4 oz. per piece after cooking.)
Recently, Fresh and Easy had chicken breasts on sale for $1.99 a pound (with rib meat). That's a good price, so I loaded up: 8 or 10 breasts.
The pictures show my grill full of cookin' chicken. Usually, I'm only BBQing half this much, but hey: it was on sale.
Living in SoCal, I can BBQ all year round. That's one of the perks of the mild winters.
Seasoned just with black pepper, I never seem to get tire of chicken. It's good for me. It's yummy. And it's therapeutic to fire up the grill, hang out in the backyard for a while, and have one juicy piece, freshly cooked.
I like BBQ'd chicken.