Grilled Bone-In Chicken Breasts, Three Ways

This simple recipe for grilled chicken breasts on the bone with crisp skin and juicy meat takes on a new dimension when one of our flavorful mixtures is rubbed under the skin: Sun-Dried Tomato and Basil, Garlic-Herb, or Sage-Butter.

PREP: 15 minutes GRILL: about 25 minutes

MAKES: 4 main-dish servings

choice of seasoning mixture (right)

2 whole bone-in chicken breasts, split (about 2 ½ pounds total)

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

1. Prepare outdoor grill for direct grilling over medium heat.

2. Prepare one seasoning mixture as directed.

3. With fingertips, separate skin from meat on each breast half. Rub equal amounts of seasoning mixture under skin of each breast. Sprinkle chicken with salt and pepper.

4. Place chicken on hot grill rack and grill, turning over once, until juices run clear when thickest part of breast is pierced with tip of knife, about 25 minutes.

SUN-DRIED TOMATO AND BASIL SEASONING: In small bowl, mix 2 sun-dried tomatoes packed in seasoned olive oil, minced, and ¼ cup loosely packed fresh basil leaves, finely chopped.

EACH SERVING SUN-DRIED TOMATO AND BASIL CHICKEN: About 305 calories, 46g protein, 0g carbohydrate, 12g total fat (3g saturated), 129mg cholesterol, 405mg sodium

GARLIC-HERB SEASONING: In small bowl, mix 2 garlic cloves, crushed with garlic press; 1 tablespoon chopped fresh rosemary leaves; 1 tablespoon olive oil; and 1 teaspoon freshly grated lemon peel.

EACH SERVING GARLIC-HERB CHICKEN: About 335 calories, 46g protein, 1g carbohydrate, 15g total fat (4g saturated), 129mg cholesterol, 400mg sodium

SAGE-BUTTER SEASONING: In small bowl, mix 1 tablespoon softened butter or margarine and 1 tablespoon chopped fresh sage.

EACH SERVING SAGE-BUTTER CHICKEN: About 330 calories, 46g protein, 0g carbohydrate, 15g total fat (5g saturated), 137mg cholesterol, 417mg sodium