Simple Boneless Grilled Chicken Breast Food

EASY GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In small bowl, mix thyme, lemon, garlic salt and pepper. Coat both sides of chicken with oil, then rub with thyme mixture.
• Place chicken on grill over medium heat. Cover grill; cook 12 to 17 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Garnish with additional fresh thyme if desired.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

GRILLED CHICKEN BREAST

Steps:

• In a large bowl, mix together the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper. It will be a thick paste.
• Add the boneless chicken breasts to the bowl and mix well so they are completely coated in the marinade. Let them marinate while your BBQ heats up, or up to 8 hours.
• Preheat your BBQ to medium-high heat and oil the grates well. (Or use a grill mat for easy cleanup.) Grill the chicken breasts for 9 minutes on each side, or until they reach an internal temperature of 165 degrees Fahrenheit.
• Remove them from the grill and let them rest for 5 minutes before serving.

THE BEST GRILLED CHICKEN

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.

EASY BONELESS SKINLESS CHICKEN BREAST RECIPE

Steps:

• If the breasts are thicker than 3/4 inch, place them on a cutting board that is lined with plastic wrap. Add another piece of wrap on top of the breasts. Pound the breasts to 1/2 to 3/4 inch thin. Coat the breasts generously with EVOO on both sides. Season with salt and pepper to taste. Set aside while you prepare the grill.
• Preheat your Foreman grill on high for approximately 5 minutes.
• Place the chicken on the grill and close the top. Grill for 4 to 5 minutes or until juices run clear. Check with a meat thermometer. You are looking for an internal temperature of at least 165°F.
• Remove the chicken to a platter and allow it to rest for 5 minutes before serving. Serve with your favorite grain side dish and vegetables. I recommend fluffy quinoa or cous cous and grilled asparagus.

SIMPLE BONELESS GRILLED CHICKEN BREAST RECIPE

Steps:

• Start with good even cut 1/2″ thick chicken breasts. Lightly coat both sides with olive oil. On a plate mix pepper, salt, paprika and parsley flakes and place chicken in mixture to generously cover both sides. At this point, take a fork and pierce the chicken several times. This will help distribute the seasonings as well as help tenderize the meat.
• Preheat you George Foreman Grill for at least 5 minutes with the lid closed. Preheating is very important. Use high setting if your grill has it. Once grill is ready, place meat on grill and close lid. Grill for about 5 minutes then rotate meat 1/4 turn. Grill for another 2 minutes then check for doneness. Make sure there is NO pink in the middle. Grills can vary in temperature so you may have to adjust cooking times but this will give you an excellent starting point. You'll be amazed how wonderful this chicken can be.

GRILLED CHICKEN BREAST RECIPE (JUICY)

Steps:

• Heat the grill to medium-high heat.
• Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil and rub the seasoning over the chicken breasts, coating them entirely.
• Once heated, place the chicken on the grill and cook for about 15 minutes total, flipping halfway through. Before serving, squeeze fresh lime juice over the chicken and finish with a sprinkle of chopped cilantro.

LIME GRILLED CHICKEN BREAST

Steps:

• Mix all ingredients except chicken in plastic bag.
• Add chicken, marinate in refrigerator 4-8 hours.
• Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
• Slice and serve over rice or salad.
• Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
• Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.

EASY GRILLED CHICKEN BREASTS

Steps:

• Combine first 6 ingredients.
• Add chicken breasts, turning to coat.
• Refrigerate 2-3 hours, or up to 8 hours.
• Grill on medium heat until just cooked through, no pink showing.

BBQ SKINLESS BONELESS CHICKEN BREAST ON A GAS GRILL

Steps:

• Trim skinless boneless chicken breast of any trim-able fat. Try to use chicken breasts of about the same size. And if you get some that are very plump, flatten them down a little with a meat mallet or bottom of a pan to about 3/4 inch thick.
• Optional Brine: Mix brine of 3 cups water,1 1/2 tablespoons table salt, 1 1/2 tablespoons brown sugar and 1/2 to 1 teaspoon cayenne pepper (optional.) Add chicken and submerge and refrigerate for 30 minutes (no more than 1 hour)
• Clean and oil grill grates and preheat to a surface temperature of 450°-500° which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.
• Remove chicken from brine and rinse lightly under running water. Pat dry. Please be careful and wash up the surrounding area and your hands.
• Brush lightly with BBQ sauce of your choice.
• Place over direct heat.
• Flip about every 5 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from the grill at an internal temperature of 165°. About 30 minutes of total grill time. But total time will vary by the exact grill temperature and thickness of the breasts. The thinner breast may be in the 25-minute range, and those huge thick ones may take 35 minutes.
• Allow to rest for about 5 minutes before serving.

EASY GRILLED CHICKEN BREASTS

Steps:

• Place the chicken between two sheets of plastic wrap and pound the thicker parts with a rolling pin or meat tenderizer until the thickness is about even, then place all the ingredients into a bowl or large ziplock bag together and let marinate for 60 minutes.
• Heat your grill to medium high (you can use a grill pan inside if you prefer) and oil the grate with a paper towel.
• Grill the chicken for 4-5 minutes on each side then let rest for 5 minutes before serving.

GRILLED CHICKEN BREAST

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!

EASY SMOKED CHICKEN BREAST RECIPE ON A PELLET GRILL

Steps:

• Preheat the smoker to 225°F.
• Use paper towels to pat the chicken dry.
• Apply oil evenly over the entire chicken breast.
• Apply the dry rub over the chicken breast and ensure it covers all parts; top, bottom, and sides.
• Once the smoker comes up to temperature, place the chicken breasts directly on the preheated grill.
• Close the lid and smoke until the internal temperature of the chicken breast, measured in the thickest part of the meat, is 165 degrees F. This will take about 1 hour.
• If you like BBQ sauce, apply your favorite sauce for the last few minutes of cooking time.
• Remove the smoked chicken breasts from the grill and place them on a serving tray. Cover with aluminum foil and rest for 5 minutes to allow the juices to reincorporate into the meat.
• Serve with your favorite side dishes and enjoy!

BONELESS SKINLESS CHICKEN BREAST RECIPES (DINNER IDEAS)

Steps:

• Mix the paprika, black pepper, parsley, garlic powder, oregano, brown sugar, and salt.
• Pat dry the chicken breasts with a paper towel and brush all sides with olive oil, then sprinkle the seasoning all over them.
• Arrange the chicken breasts in an oven tray, put the baking tray in the oven, and then bake the chicken at a temperature of 200C for 25 minutes or till the outer is golden brown and inside is tender, and cooked
• Bring out the chicken from the oven and leave them to rest for 5 minutes to redistribute juices within the chicken.
• Serve and enjoy.