First of all, I need to thank Michael Chu over at Cooking for Engineers for this amazing recipe and instructions. Since I’ve been cooking for a while, I usually tend to improvise on existing recipes based on what I have or feel like doing. But I’m not going to re-create Michael’s recipe here, except to say that I added a few things to his spice rub:

• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt (I probably could have left this out)

I don’t even have a bbq grill. I’ve got a Calphalon Grilling Pan which worked amazingly well on top of my electric burner.

Since I’m more cautious about whether my chicken is cooked properly, I decided against the ‘experienced’ way, and just cut it into, especially since I was planning to cut it up anyway. Michael’s 6 minutes + 10 minutes timing was perfect.

So go check out the recipe at Cooking for Engineers.