Description
Perfectly grilled chicken breast that’s juicy, tender, and packed with flavor. This recipe features marinated chicken that’s pounded to even thickness and grilled to perfection, resulting in a versatile protein that’s ideal for any meal. The marinade infuses the meat with incredible flavor while keeping it moist throughout the cooking process.
Ingredients
Units
Scale
- 1 3/4 pounds boneless, skinless chicken breasts (about 3 medium breasts)
- 1 batch chicken marinade (see notes)
- Oil for grilling
- Chopped fresh herbs, crumbled feta cheese, and lemon juice for serving (optional)
Instructions
- Prepare the Chicken
Lay the chicken breasts on a cutting board, leaving several inches between them and working in batches if needed. Cover with plastic wrap to keep things tidy, then use a meat mallet, rolling pin, or your fist to pound the chicken to an even thickness of about ½-inch. This ensures even cooking throughout the breast. - Tenderize
Using a fork, poke holes all over the chicken breasts. This important step allows the marinade to penetrate deeper into the meat, resulting in more flavorful chicken. - Marinate
In a large ziplock bag, combine all marinade ingredients, then add the chicken breasts. Seal the bag and massage it gently to ensure the chicken is evenly coated with marinade. Place the bag in a pan or bowl to catch any potential leaks. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours (5-6 hours is ideal for maximum flavor). - Preheat the Grill
When ready to cook, preheat your grill to high heat (475°F). If your chicken has been refrigerated, remove it and allow it to come to room temperature for at least 10 minutes. Clean the grill grates thoroughly and oil them to prevent sticking. - Grill the Chicken
Place the chicken breasts on the grill with the presentation (smooth) side down, shaking off any excess marinade. Cover the grill and cook for 4-5 minutes on the first side. The chicken should release easily from the grates when it’s ready to be flipped; if it sticks, let it cook for another minute or two. - Flip and Finish
Once flipped, cover the grill again and continue cooking for an additional 4-8 minutes. Chicken is safely cooked at 165°F, but for optimal juiciness, remove the chicken from the grill at around 155-160°F and allow it to finish cooking during the resting period. - Rest and Serve
Transfer the grilled chicken to a plate and let it rest for at least 5 minutes. This mandatory resting period allows the juices to redistribute throughout the meat, ensuring moist and tender chicken. Add any desired toppings or sauces before serving.
Notes
- For a basic chicken marinade, combine 3 tablespoons olive oil, 2-4 cloves minced garlic, 1¼ teaspoons kosher salt, ½ teaspoon ground black pepper, and 2-3 tablespoons of an acid (lemon juice, lime juice, red wine vinegar, or balsamic vinegar). You can also add 2-3 teaspoons of dried herbs like Italian seasoning.
- To store: Refrigerate cooked chicken in an airtight container for up to 3 days.
- To reheat: Gently warm leftovers in a skillet over medium-low heat or in the microwave.
- To freeze: Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For even juicier chicken, consider brining it for 15-30 minutes before marinating.
- Let your chicken rest at room temperature for 15-20 minutes before grilling for more even cooking.
- Using an instant-read thermometer is the most reliable way to check for doneness without cutting into the meat.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 165kcal
- Sugar: 0g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 97mg
