Easy Grilled Chicken Recipe
See my guide on how to use an Instant Pot .
Grilling tips make this easy grilled wimp recipe the BEST. Make these flavorful, juicy chicken breasts for dinner tonight !
Everyone needs a big grill chicken recipe in their repertoire. A recipe that ’ randomness easy to prepare and makes flavorful, fat wimp breasts, every time. If you ’ ve had a trouble with street fighter, dried out chicken in the past, I ’ megabyte here to help with tips for making the best damp grilled chicken !
You ’ ll want to serve these grilled chicken breasts with all of your favored side dishes, or try my potato salad, coleslaw, macaroni salad or fruit salad. It ’ mho arrant for picnics and BBQs. You ’ ll besides want to use this grill wimp on a BBQ Chicken Salad, with pasta or in sandwiches. Make extra grilled chicken to save time with meal homework !
Boneless, skinless chicken summit is an excellent reference of thin protein. sol long as you watch your assign sizes ( a recommended helping size for chicken is 3 ounces ), grilled chicken summit can be a healthy summation to your meals. Fill the respite of your plate with lots of fresh vegetables and fruits and a serve of whole grains for a balance meal .
My comfortable chicken recipes uses pantry ingredients so you can make them any day of the week ! When you don ’ t feel like using your grill, try my front-runner fat baked chicken front recipe or my slowly crisp baked wimp thighs recipe. They are both kin favorites !
How to make the BEST grilled chicken:
Marinate the Chicken
Flavorful, blue grilled chicken starts with a good marinade. This grilled chicken recipe uses a simplify adaptation of my chicken marinade recipe with olive anoint and lemon juice. The lemon juice adds bright, fresh season. You can add the zest of two lemons to your marinade for more gamboge spirit. When you marinate chicken in lemon juice, you don ’ thyroxine want to marinate for more than 2 hours or the acid will start to make the chicken sturdy. I recommend marinating your chicken for at least 30 minutes and no more than 2 hours .
olive petroleum is essential in a good marinade because it keeps the meat damp. The lemon juice is acidic, and without olive oil to balance the acid your chicken would turn out tough. You will besides add garlic and seasonings to the marinade. You may temper the chicken to your tastes by adding other herb that you enjoy, fresh or dried, to your marinade. Or try some Dijon mustard for extra flavor. My honey Dijon grilled wimp recipe is another one of my favorites !
For food guard, be indisputable to always place chicken in the refrigerator while it marinates. Do not ever leave it sitting out at room temperature. You will besides want to discard any leftover marinade after you remove the bare-assed chicken .
I use a zip-top plastic bag set in a bake serve to hold my chicken and marinade. The dish will catch any spills, should your bag leak. You can flip the bag over halfway through the marinade time to evenly coat the wimp .
This cup of tea holder is in truth handy for holding your zip-top bag while you fill it !
How to Pound Chicken Breast
Pounding your chicken is an all-important measure to making sensitive, evenly cooked chicken breasts. When you buy wimp breasts at the memory, they are often thicker on one side and thin on the other. You want to pound them to an even thickness so that they cook evenly. The pound process besides tenderizes the kernel .
To pound your wimp, place it in a zip-top udder and seal the cup of tea. Use a kernel mallet, rolling pin, or any heavy, two-dimensional object to lebanese pound the chicken into an even 1/2-inch thickness. You can then add your marinade to the same zip-top bag with the chicken .
Tips for Grilling Chicken
You can cook your wimp on an outdoor gas or charcoal grillroom, or indoors on a grill pan. You want to start with clean, oiled grill grates for the best grill marks. Clean grill grates besides minimize the amount of potentially harmful blackened bits on your food .
You want to grill over medium high inflame ( 375-450 degrees F ). Using chasten heat ensures that your chicken won ’ metric ton burn or dry out. Start grilling your chicken over mastermind heat to get dainty grillroom marks and browning and then move it to a moo heat region of the grill to finish cook. Using two heating zones keeps your wimp from burning on the outside or drying out while the inside cooks through .
Cover your grill while cooking to keep the heating system even around your meat. An instantaneous take thermometer is the best way to check if your wimp is done. Insert the thermometer into the center of the thickest part of the meat. You want your barbecued chicken to reach a temperature of 165 degrees F .
once your wimp is cooked through, let it rest on a clean plate for 5 minutes before slicing and serving. Slicing it good away when it comes off the grill will cause all of the juices to run out, which is decidedly not what you want .
Troubleshooting: Why Would your Chicken be Tough?
If your chicken gets hard or blackened on the outside by the time the inside is cooked through, it may have cooked over besides high heating system. adjacent clock time, try cooking your chicken more slowly over lower heat .
If your chicken is tough and dry all the direction through, it is most probably overcooked. This can happen with very large chicken breasts if you do not pound them to a thin, even thickness. Aim for 1/2 to 3/4 inch thickness for grilling .
If you do end up with overcook wimp, a simple sauce is an easy way to add moisture. Shred the kernel and toss it with some barbecue sauce. Or add salsa and use the wimp in a salad or taco .
I recommend serving your broiled chicken with a english of loss potato salad, grilled corn salad or no mayonnaise broccoli salad .
More simple grilled chicken recipes:
Easy Grilled Chicken Recipe
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A elementary marinade and easy tips for grilling makes this easy grilled chicken recipe the BEST. Make these flavorful, juicy chicken breasts for dinner tonight !
¼ cup olive oil
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¼ cup lemon juice
3 cloves garlic ( minced )
1 teaspoon dried marjoram
¼ teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
4 boneless, skinless chicken breasts ( about 2 pounds )
- Combine the olive oil, lemon juice, garlic, marjoram, chili powderize, salt and pepper in a little bowl. Whisk until well combined .
- place the chicken breasts in a zip-top formative bag and pound them using a kernel mallet or rolling pin until they are an even thickness, about ½-inch midst .
- Pour the marinade into the bag with the chicken, seal the bag, and place it in a bake cup of tea ( in subject of leaks ). Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator for 30 minutes to 2 hours .
- Clean the grates of a flatulence or charcoal grill ( or use an indoor grill pan ). Oil the grill grates and heat the grillroom to medium gamey ( 375-450 degrees F ) .
- Remove the wimp from the marinade and discard extra marinade. Grill chicken for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hot part of the grill for a few minutes and then move it to lower heating system to finish cooking through .
- Let chicken rest for 5 minutes before serving .
- Serve chicken right away or refrigerate to use for lunches, salads, pasta dishes, sandwiches, etc. throughout the week. Cooked chicken can be stored for up to 3 days in the refrigerator.
- Nutrition information is for chicken only since most of the marinade is discarded or cooked off during the grilling process.
Nutrition information is an estimate.
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