Grilled chicken is a classic favorite, and when done right, it’s hard to beat. This recipe promises perfectly juicy chicken every time. With just a few simple steps, you’ll have a delicious meal that’s sure to impress family and friends. Whether paired with a fresh salad or hearty side, this grilled chicken is bound to become a staple in your kitchen.
Steps
- Place each chicken breast inside a large freezer bag and use a meat tenderizer to flatten them to a uniform thickness of ½ inch. This helps the chicken cook evenly and remain tender. If you don’t have a meat mallet, you can use a rolling pin or a saucepan instead.
- Prepare the marinade by zesting a lemon with a microplane grater, being careful to only remove the yellow outer layer. Combine the lemon zest with olive oil, minced garlic, dried thyme, oregano, salt, and pepper in the same freezer bag used for pounding the chicken, if it’s still intact.
- Add the chicken breasts to the marinade in the bag, seal it, and gently massage to ensure the marinade coats the chicken thoroughly. Place the sealed bag in a bowl in the fridge to marinate for at least 4 hours or overnight, preventing any leaks.
- When ready to grill, heat your grill to high and oil the grates to reduce sticking. Place the chicken on the hot grill, cover, and cook for about 2 to 3 minutes on each side, ensuring not to overcook. Allow the chicken to rest for a few minutes after grilling to retain its juices before serving.
Ingredients
- 1¾ pounds 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)
Nutritional Values
Calories: 1652 | Fat: 100 g | Saturated fat: 16 g | Carbohydrates: 8 g | Sugar: 0 g | Fiber: 0 g | Protein: 168 g | Sodium: 3832 mg | Cholesterol: 508 mg
FAQ
- Why does my grilled chicken often turn out dry and bland?
- Grilled chicken can become dry and bland because boneless chicken breasts are very lean. Without proper preparation, they often end up overcooked. A common misconception is that marinating alone will prevent dryness, but some marinades can actually worsen the issue.
- How can I ensure my grilled chicken is juicy and flavorful?
- To keep your grilled chicken juicy and flavorful, pound the chicken breasts to an even thickness, use a marinade with lemon zest rather than juice, and avoid overcooking by grilling for only 2 to 3 minutes per side on high heat.
- What are the key ingredients in the marinade for this grilled chicken recipe?
- The marinade includes extra virgin olive oil, minced garlic, dried thyme, dried oregano, salt, freshly ground black pepper, and lemon zest. The zest provides a tangy flavor without affecting the chicken’s texture.
- How long should I marinate the chicken for best results?
- For optimal flavor and tenderness, marinate the chicken for at least 4 hours or overnight in the refrigerator. This allows the marinade to properly infuse into the meat.
- Can I prepare and freeze this grilled chicken ahead of time?
- Yes, you can make a double batch and freeze it. Ensure the chicken is completely cooled before wrapping each piece individually in plastic wrap and placing them all in a zip-lock bag. This method allows for easy defrosting of individual pieces.
- What should I do if the chicken feels stuck to the grill when flipping?
- If the chicken feels stuck, give it an additional 30 seconds before trying again. It will naturally release from the grill when it is ready to be flipped.
Tips
- Pound the Chicken Evenly: To ensure the chicken cooks evenly and remains juicy, place the breasts in a freezer bag and pound them to a uniform ½-inch thickness. This step helps prevent the thin parts from drying out while the thicker sections cook through.
- Use Lemon Zest Instead of Juice: Incorporate lemon zest in your marinade for a citrusy flavor without the risk of toughening the chicken’s texture. The zest provides ample lemon flavor, avoiding the leathery texture that acidic juices can cause.
- Preheat and Oil the Grill Properly: Before grilling, ensure your grill is preheated to high heat and the grates are well-oiled. This preparation helps achieve those desirable grill marks and prevents the chicken from sticking.
- Allow the Chicken to Rest After Grilling: After removing the chicken from the grill, let it rest for 3 to 4 minutes. This resting period helps retain its moisture by allowing the juices to redistribute within the meat.
Equipment
- Meat Mallet – For pounding the chicken breasts to an even thickness.
- Microplane Grater – For zesting the lemon.
- Grill – Since the recipe involves grilling, a grill is essential if you don’t already have one.
