GRILLED CHICKEN BREAST
The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 4
Steps:
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
- Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
- Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!
Nutrition Facts : ServingSize 1 (of 4); about 7 ounces, Calories 226 kcal, Protein 42 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.03 g, Cholesterol 127 mg, UnsaturatedFat 3 g
THE BEST GRILLED CHICKEN
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
MY FAVORITE GRILLED LEMON CHICKEN
Ina Garten's fantastically EASY (we won't forget flavorful and juicy!) grilled lemon chicken. Recipe from The Barefoot Contessa Cookbook. (I love to serve this with a crisp green salad and a glass of white wine. -Yum!) **Time does not include marinating hours**
Provided by hollyfrolly
Categories Chicken Breast
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a large non-reactive bowl, whisk together all ingredients and add chicken to coat.
- Cover and marinate in the refrigerator for a minimum of 6 hours to overnight.
- Over a hot grill, cook chicken breasts for 10 minutes on each side, until just cooked through.
- Cool slightly, slice and serve.
- At this point, you may skewer with wooden skewers and serve with satay dip, if desired.
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