Grilled Chicken Breast
Treat yourself to perfectly grilled chicken breasts, seasoned with a blend of herbs and spices, offering a delicious and nutritious main dish. Marinated with olive oil, garlic, thyme, oregano, and a hint of lemon, these chicken breasts are juicy and flavorful. They are easy to prepare and cook, making them an excellent choice for a quick weeknight dinner or a weekend barbecue. Serve with your favorite sides for a balanced and satisfying meal.
Tips
- If you don’t have a grill, you can use a grill pan or a regular skillet on the stovetop. Just make sure it’s heated well before adding the chicken.
- To enhance the flavor, you can add a splash of balsamic vinegar or a teaspoon of honey to the marinade.
- For added moisture, brine the chicken breasts in a mixture of water, salt, and sugar for 1-2 hours before marinating. This step is optional but can help keep the chicken extra juicy.
- 2 chicken breasts (boneless and skinless)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon (juiced)
If the chicken breasts are thick, you may want to butterfly them (slice them in half horizontally) to ensure even cooking. Alternatively, you can pound them to an even thickness using a meat mallet.
In a small bowl, combine the olive oil, minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper. Add the lemon juice and zest if using. Mix well to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each breast is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 2 hours, to allow the flavors to infuse.
Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
Remove the chicken breasts from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Place the chicken breasts on the preheated grill. Cook for about 6-8 minutes on one side, then flip and cook for an additional 6-8 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F (75°C) and has nice grill marks.
emove the chicken from the grill and let it rest for 5 minutes before slicing. This helps retain the juices and keeps the chicken moist.