Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Grilling chicken breasts may seem simple, but getting them right can be tricky. Lean boneless chicken breasts often turn out dry, rubbery, and tasteless. Contrary to popular belief, marinating alone will not prevent grilled chicken from drying out. In fact, it’s often the marinade itself that causes the problem!
But fear not! With my tried and tested technique and marinade, you can achieve tender, juicy, and flavorful grilled chicken every time. Whether you serve them as a healthy main course, topped with cheese on a toasted bun, or sliced over a Caesar salad, this recipe is a winner. And the best part? It’s quick, easy, and requires minimal cleanup.
What You’ll Need To Make THE BEST Grilled Chicken
Step-by-Step Instructions
Step 1: Pound the Chicken
To ensure even cooking and a tender texture, place the chicken breasts in a 1-gallon freezer bag and gently pound them to an even ½-inch thickness. This will prevent the thin side from drying out while the thicker side finishes cooking. No meat mallet? No problem! A rolling pin or a saucepan will work just fine.
Step 2: Make the Marinade
The secret to this marinade is using only the zest of the lemon. Contrary to conventional wisdom, acidic ingredients like vinegar or lemon juice do not tenderize lean boneless chicken breasts. They can actually “cook” the meat’s exterior, resulting in a leathery texture. By using just the zest, you infuse the chicken with ample lemon flavor without compromising its succulent texture.
Once you’ve zested the lemon, mix all the marinade ingredients together in a 1-gallon zip-lock bag. Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated.
Step 3: Marinate
Seal the bag and place it in a bowl in the refrigerator. Let the chicken marinate for at least 4 hours or overnight. This allows the flavors to penetrate the meat, resulting in a more delicious outcome.
Step 4: Grill
When you’re ready to eat, preheat your grill to high heat and oil the grates for the best grill marks. Make sure your grill is very hot before cooking the chicken. Thin chicken breasts only need 2 to 3 minutes per side. If you find the chicken sticking when you try to flip it, give it another 30 seconds. It will release naturally when it’s ready.
Cover the grill while cooking the chicken. This creates convection heat, giving the chicken a nicely charred exterior and a tender, moist interior.
After removing the chicken from the grill, let it rest for 3 to 4 minutes before cutting into it. This helps to retain the juices and keep the meat moist. Perfect timing to get everything plated, add sides, and bring it to the table.
While this chicken is best enjoyed fresh off the grill, you can also make a double batch and freeze it for future use in salads, pastas, and sandwiches.
Freezer-Friendly Tips
- Make sure the chicken is completely cooled before freezing it.
- Keep the chicken pieces whole; avoid slicing them before freezing.
- To prevent multiple pieces from sticking together, wrap each piece individually in plastic wrap and place them all in a ziplock bag. This allows for easy defrosting of individual pieces when needed.
You May Also Like
- Grilled Moroccan Chicken
- Grilled Chicken Fajitas
- Grilled Chicken & Quinoa Burrito Bowls with Spicy Green Sauce
- Grilled Tequila Lime Chicken
- Grilled BBQ Chicken
For more delicious recipes and meal ideas, check out Family Cuisine. Happy grilling!
