Grilled chicken breasts are perfect summer fare

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

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Choice of Seasoning Mixture (see below)

2 whole bone-in chicken breasts, split (about 2- 1/2 pounds)

1/2 -teaspoon salt

1/4 -teaspoon coarsely ground black pepper

1. Prepare one of the Seasoning Mixtures (see below).

2. 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.

3. Place chicken on grill over medium heat, and cook about 25 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.

Sun-Dried Tomato & Basil Seasoning

In small bowl, mix 2 sun-dried tomatoes packed in seasoned olive oil, minced, and 1/4 -cup loosely packed fresh basil leaves, finely chopped.

Each serving: About 305 calories, 46 g protein, 0 g carbohydrate, 12 g total fat (3 g saturated), 0 g fiber, 129 mg cholesterol, 405 mg sodium.

Garlic-Herb Seasoning

In small bowl, mix 2 garlic cloves, crushed with garlic press, 1 tablespoon chopped fresh rosemary, 1 tablespoon olive oil and 1 teaspoon freshly grated lemon peel.

Each serving: About 335 calories, 46 g protein, 1 g carbohydrate, 15 g total fat (4 g saturated), 0 g fiber, 129 mg cholesterol, 400 mg sodium.

Sage-Butter Seasoning

In small bowl, mix 1 tablespoon margarine or butter, softened, and 1 tablespoon chopped fresh sage leaves.

Each serving: About 330 calories, 46 g protein, 0 g carbohydrate, 15 g total fat (4 g saturated), 0 g fiber, 129 mg cholesterol, 435 mg sodium.

Chicken Grill Tips

•Close the Top: If your grill has a cover, always cook your chicken with the cover down. It will make your grill more ovenlike, and your food will cook more evenly. Also, because the cover cuts off some of the oxygen, you’ll have fewer flare-ups.

•Be Patient: Resist the urge to continuously move the chicken around while it cooks. The chicken will cook more evenly (and more quickly!) if you follow the recipe cooking instructions or turn it over only once, midway through grilling.

•Use the Right Utensil: Use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will cause precious juices to escape.

•Test for Doneness: Don’t risk serving undercooked chicken. When in doubt, make a small cut into the thickest part so you can be positive that it’s no longer pink inside. You can also use a meat thermometer to check if your meat has reached a safe internal temperature: 180 degrees F for whole chicken and 170 degrees F for breasts.