Welcome to StartCooking.com.

I'm Kathy Maister.

Today we're grilling chicken, indoors.

An ingredient and equipment list is at the end of this video.

These four boneless, skinless chicken breasts each way about 5 ounces.

Before I season them, I'm going to flatten them just a bit, so they'll all be the same thickness and we'll cook evenly.

Lay the chicken out on a cutting board, shiny side up. That's the side where the skin was.

Lay a piece of plastic wrap over the chicken and gently pound the chicken until it's of equal thickness throughout.

If you don't have a meat pounder, a heavy pan will do the trick. In a small bowl

mixed together, 3 4ths teaspoon of salt, a tablespoon of brown or white sugar, a half a teaspoon

of garlic powder, and a half a teaspoon of onion powder. Rub the mixture over the both sides

of the chicken. These non-stick grill pans are perfect for indoor grilling. You

can use oil, but a non-stick pan means you don't have to, which makes things a lot healthier.

If you don't have a grill pan, then a regular non-stick fry pan will work, but you won't

get the traditional grill marks on your chicken. Sprinkle a few drops of water onto your grill pan and set it

on the stove to medium temperature. When the water has evaporated, your pan is ready to start cooking.

Add the chicken to the pan with the shiny side down so that it cooks first. Set the timer to five

minutes. Don't touch the chicken. If you move it around, you'll never get those beautiful grill marks.

When the timer goes off, flip the chicken using a pair of tongs.

These three-quarter inch thick chicken breasts will be cooked through in about four to five minutes.

Cut through one of the breasts to check and make sure there's no pink left on the inside of the chicken. Different grill

pans hold the heat differently. You may have to experiment with the temperature settings until

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