{"id":692,"date":"2010-08-24T18:53:26","date_gmt":"2010-08-25T01:53:26","guid":{"rendered":"http:\/\/leanmeanvirilemachine.com\/?p=692"},"modified":"2010-08-24T18:53:26","modified_gmt":"2010-08-25T01:53:26","slug":"recipes-for-grilling-chicken-im-on-a-roll-here","status":"publish","type":"post","link":"http:\/\/theguycancook.com\/blog\/2010\/08\/24\/recipes-for-grilling-chicken-im-on-a-roll-here\/","title":{"rendered":"Recipes for Grilling Chicken: I’m On a Roll Here!"},"content":{"rendered":"

\"recipes<\/a>One thing I’ve learned from moving to Southern California is that summer is shifted back a month or two from the rest of the country here.<\/p>\n

May and June are traditionally characterized by cool, cloudy, overcast days that may or may not clear up by the afternoon. This year was the worst in about 75 years, with “June Gloom” lasting until just a couple of weeks ago.<\/p>\n

But things are fantastic out here now! It’s warm and sunny every day, I just took my first surfing lesson (and am now completely hooked), and I have more motivation than ever to grill as many of my meals as possible. While most of y’all are starting to wind down from the summertime, I’m just getting started! “Summer” is supposed to last through October here, so I’m feeling pretty excited about the months to come.<\/p>\n

My “go to” meal this summer so far has been grilled chicken and grilled veggies. Here’s why:<\/p>\n

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  1. By using whole chicken and fresh veggies, most of I eat is minimally processed.<\/strong> Lost within the hubbub over “calories,” “fats,” and “carbs,” the most damning nutritional evidence has always (and will<\/em> always) come down on processed foods. Whether it’s the easily digested carbohydrates, chemical additives, or something else entirely, it is clear as day that the most important part of a healthy diet is ditching the refined stuff, which has been shown to increase both leptin resistance and insulin resistance. This causes both your body to store energy as fat rather than muscle, and for you to not feel full, thus leading to overeating.<\/li>\n
  2. Buying in bulk is the cheapest way to go. <\/strong>We live in a culture that is afraid of fat, that thinks that “cooking” means “pressing ‘start’ on the microwave,” and is more than a little bit uneasy about the whole “eating animals” thing. In other words, we are a nation that thinks boneless, skinless, chicken breasts are the best choice when it comes to meat. I’m calling B.S. Fat is good for you, animals are REALLY good for you (plus tasty, to boot), and learning to cook is the highest-leverage tool you have in your quest to lose fat and gain muscle. Hence, boneless, skinless chicken breasts cost a premium while whole chickens are a bargain. It’s a win-win proposition for both my health and my pocketbook.<\/li>\n
  3. Cooking in bulk is the quickest way to go. <\/strong>It doesn’t take much more time to cook eight meals than it does one. I like to do most of my cooking for the week on Sundays, grilling up two whole chickens and as many veggies as will fit on the grate. As such, every night my fridge and freezer are filled with my own version of “microwave dinners,” fresh, healthy food that I can quickly heat up at any time.<\/li>\n<\/ol>\n

    So, without further ado, I present you with the recipes for grilling chicken that have been keeping me full, healthy, and happy.<\/p>\n

    The Ingredients<\/strong><\/p>\n