This is my favorite grilled chicken breast recipe. Super juicy and flavorful, perfect for salads, sandwiches, or meal prep.
grilled chicken breast
when making a grill juicy chicken breast At home, the thinner the better! Thin chicken cutlets cook faster and more evenly, and their thinness allows the marinade to penetrate better, resulting in more flavorful chicken. Here, chicken breast is marinated in olive oil, garlic, red wine vinegar and dried herbs. The grilled chicken breast is crispy and delicious. An easy, healthy, low-fat, high-protein meal. It is very versatile to make ahead for meal prep. Add it to salads, bowls, sandwiches, or as a main along with vegetables and grains. The grilling process gives the chicken a slightly smoky flavor that is undeniably delicious. Don’t you have a grill? Be sure to try the juicy chicken breast made in the air fryer.
Why This Recipe Works!
- Reduced cooking time: Thin chicken cutlets cook much faster than whole chicken breasts due to their thin size. This is a great advantage if you want to prepare meals quickly.
- Even in cooking: Cooking thick chicken evenly can be difficult. The outside may overcook before the inside is fully cooked. Thin cutlets allow the chicken to cook evenly, reducing the risk of it becoming dry or undercooked.
- Marinade Penetration: Cutlets are thinner in size, which allows marinades and seasonings to penetrate better, leading to more flavorful chicken.
- Versatility: Thin cutlets are easy to layer and slice, making them ideal for a variety of dishes such as sandwiches, salads, and pasta.
material
- boneless skinless chicken breastOrganic if possible (boneless chicken thighs are acceptable)
- Chicken marinade: Use extra virgin olive oil, crushed garlic, dried Italian herbs, or dried oregano, red wine vinegar, kosher salt, and black pepper if you prefer.
- Optional variations: Add garlic powder, onion powder, smoked paprika, or replace vinegar with lemon juice.
how to make grilled chicken breast
- Prepare chicken. Let’s start with a thin chicken cutlet. If you haven’t already done so, pound the chicken to a uniform thickness of about 1/4 inch, following the steps above.
- Marinate the chicken. Mix olive oil, garlic, dried herbs, and vinegar in a large, shallow dish. Sprinkle both sides of the chicken with salt and black pepper and add to the marinade. Make sure it is evenly coated, then cover and marinate in an airtight container in the refrigerator for at least 30 minutes, preferably up to 2 hours for better flavor. Or even overnight.
- Preheat the grill. Heat a grill or grill pan to medium-high heat. If using a charcoal grill, wait until the charcoal is covered with white ash.
- Cook chicken: Once the grill is hot, grease the grill grates and add the chicken. Grill chicken about 2 to 3 minutes per side or until browned and reaches an internal temperature of 165°F (74°C). The cutlets are thin and can be cooked quickly. Be careful not to overcook the chicken as it will become mushy if cooked for too long.
- Breaks and serving: After cooking, let the chicken rest for a few minutes before serving. This will allow the juices to spread throughout the chicken, making it more tender and flavorful.
what to eat with grilled chicken
Serve grilled chicken with creamy cucumber salad, grilled veggie towers, asparagus, broccoli and grilled zucchini over fresh salad, sandwiches and wraps.
how to cut chicken breast into thin cutlets
To make a thin chicken cutlet, pound the chicken to an even thickness. Here’s a quick way:
Things necessary:
- boneless, skinless chicken breasts, about 8 ounces each
- plastic wrap or large zipper bag
- Meat mallet, rolling pin, or heavy skillet
- cutting board
procedure:
- Prepare the chicken: Start with a boneless, skinless chicken breast. Cut off excess fat and connective tissue.
- Prepare the cutting board: Cover the cutting board with plastic wrap. Place the battered chicken breast on the plastic wrap and fold over the chicken. If you don’t have plastic wrap, you can place the chicken in a ziplock bag with the top open (to allow air to escape).
- I’m going to sear the chicken. Using a meat mallet, rolling pin, or the bottom of a heavy skillet, gently pound chicken breasts until even thickness. Start in the middle and work your way up. Aim for a thickness of about 1/4 inch.
- Preparation for Cooking: The chicken cutlet is now ready to be seasoned and cooked. They are thin and ready to cook in just a few minutes per side in a skillet or just grilling over medium heat.
Always handle raw chicken with care to avoid cross-contamination and remember to thoroughly wash all surfaces and utensils after contact with raw chicken.
See more grilled chicken recipes
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Prepare chicken. Let’s start with a thin chicken cutlet. If you haven’t already done so, pound the chicken to a uniform thickness of about 1/4 inch, following the steps above.
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Marinate the chicken. Mix olive oil, garlic, dried herbs, and vinegar in a large, shallow dish. Sprinkle both sides of the chicken with salt and black pepper and add to the marinade.
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Make sure it’s evenly coated, then cover and marinate for at least 30 minutes, preferably up to 2 hours for better flavor. Or even overnight.
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Preheat the grill. Heat a grill or grill pan to medium-high heat. If using a charcoal grill, wait until the charcoal is covered with white ash.
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Grill the chicken: Once the grill is hot, grease the grates and add the chicken cutlets. Grill chicken about 2 to 3 minutes per side or until browned and reaches an internal temperature of 165°F (74°C). The cutlets are thin and can be cooked quickly. Be careful not to overcook the chicken as it will become mushy if cooked for too long.
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Breaks and serving: After cooking, let the chicken rest for a few minutes before serving. This will allow the juices to spread throughout the chicken, making it more tender and flavorful.
Last step:
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Provided by: 2 Individual, calorie: 339 kcal, carbohydrates: 1.5 g, protein: 51 g, obesity: 12.5 g, saturated fat: 2 g, cholesterol: 165.5 mg, sodium: 523.5 mg, fiber: 0.5 g
