Grilled Chicken
Grilled Chicken cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Grilled Chicken needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓1¾ lbs boneless, skinless chicken breasts
- ✓6 tablespoons extra virgin olive oil
- ✓4 large garlic cloves, minced
- ✓1 teaspoon dried thyme
- ✓½ teaspoon dried oregano
- ✓1¼ teaspoon salt
- ✓½ teaspoon freshly ground black pepper
- ✓1½ teaspoons lemon zest, from one lemon
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
The nutritional information includes all of the ingredients for the marinade, so one serving is likely significantly lower in calories and fat than the numbers below
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Grilled Chicken
Serve Grilled Chicken with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Grilled Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 413
- Carbohydrates: 2 g
- Cholesterol: 127 mg
- Fiber: 0 g
- Protein: 42 g
- Sodium: 958 mg
- Sugar: 0 g
- Fat: 25 g
- Saturated Fat: 4 g