Perfect Grilled Chicken Breast Recipes
GRILLED CHICKEN BREAST RECIPE (JUICY)
This simple grilled chicken breast recipe is seriously the best you will try! Coated in spices, it's so perfectly juicy and charred. Get all my top tips and learn how to grill the most amazing chicken!
Provided by Becky Hardin
Categories Main Course
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 337 kcal, Carbohydrate 1 g, Protein 44 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 502 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERFECT GRILLED CHICKEN BREAST
This isn't so much a recipe as it is how to grill a skinless, boneless chicken breast that comes out tender, juicy and perfectly cooked. I was always afraid of the BBQ because my chicken breasts would always come out dry and flavourless....not any more. Try this and I guarantee you a perfectly cooked chicken breast every time. Note: I have only estimated the amounts for the olive oil and seasonings.
Provided by Reggies Mom
Categories Chicken
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush chicken breast with olive oil on both sides.
- season with garlic powder, seasoned salt and pepper.
- Preheat grill on medium heat. Place seasoned breasts on the grill, close the lid and set a timer for 4 minutes.
- After 4 minutes, flip the chicken breast, close the lid again and set timer for another 4 minutes.
- Remove from grill, allow to sit for 2 or 3 minutes. Pour on some BBQ sauce and serve.
Nutrition Facts : Calories 168.4, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 137.5, Carbohydrate 0.9, Fiber 0.2, Protein 25.2
PERFECT BBQ GRILLED CHICKEN
Say buh-bye to dry and hello to moist, flavorful chicken breasts. What makes them perfect every time, whether grilled or baked? Gotta be the BBQ marinade.
Provided by My Food and Family
Categories Chicken
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Pour dressing over chicken in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
- Heat grill to medium heat. Place chicken on grill.
- Grill 12 to 15 min. or until done (165°F), turning and brushing occasionally with barbecue sauce.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 25 g
THE BEST GRILLED CHICKEN
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
GRILLED CHICKEN BREAST
The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 4
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!
Nutrition Facts : ServingSize 1 (of 4); about 7 ounces, Calories 226 kcal, Protein 42 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.03 g, Cholesterol 127 mg, UnsaturatedFat 3 g
PERFECT GRILLED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
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- Cut chicken breasts into halves lengthwise to make them thinner. Place in a large bowl along with lemon zest and juice, olive oil, garlic, oregano, salt and pepper. Stir with tongs and let sit for 30 minutes or marinate for up to 24 hours.
- Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook.
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Cuisine AmericanCategory ChickenServings 4Total Time 1 hr 20 mins
- Make the brine by combining 2 cups of water with the salt and sugar in a small saucepan over medium-high heat. Stir until all the salt and sugar has dissolved, then remove from the heat and stir in 2 cups of ice water. Refrigerate until completely cooled (see notes).
- One at a time, place the breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 5/8-inch. Depending on the breasts, you may only need to focus on the thicker portions when pounding. Be careful not to make them too thin.
- Submerge the chicken in the cooled brine, weighing them down with a plate to keep them submerged if necessary. Refrigerate for a minimum of 30 minutes, no longer than 1-1/2 hours (we've found 45 minutes to be ideal).
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- Remove the loose pieces of meat called a tender from the chicken breasts. If your butcher has not already done so, remove the loose piece of meat—called a tender—that runs lengthwise on the underside of the breast.
- Brine the breasts. Brine the breasts—i.e., soak them in heavily salted water—for at least an hour (and up to 3) before grilling for the juiciest meat.
- Use hardwood chunks or make a smoking pouch for extra smoke flavor. When ready to cook, brush or scrape the grill grate clean and oil it well. For extra smoke flavor, toss a a couple of hardwood chunks or a handful of soaked, drained wood chips on the coals before grilling.
- Arrange the chicken breasts on the grill. Arrange the breasts , top sides down, on a diagonal to the grill grate, all facing the same direction. (This attention to detail will make you look more professional.)
- Turn the chicken breasts and grill the other side. Turn the breasts with tongs and grill the other side, again rotating each breast 45 degrees after 2 minutes.
- Baste the chicken breasts. Generously baste the breasts, if desired, with melted butter, oil, or marinade (fresh marinade—not the marinade the breasts soaked in).
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5/5 (2)Category DinnerCuisine AmericanCalories 186 per serving
- While grill is heating, pound chicken breasts flat: sandwich between layers of plastic wrap, then pound to an even thickness of 3/4 inch using a rolling pin.
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- Pound it out. Chicken breasts — especially those behemoth ones you sometimes see in the market — aren’t meant to just be thrown on the grill. No. They need a bit of handling first.
- Brine it up. Brining helps meat retain moisture — and adds a little much-needed wiggle room for chicken breasts on the grill, in particular. There are various wet brines, but the simplest is often the best — just combine ¼ cup kosher salt and a quart of water.
- Rethink your marinade. There’s no arguing taste, so I don’t recommend one particular marinade over another. The basic formula is oil (olive oil plays well), acid (vinegar or citrus), seasonings (go wild!)
- Clean your grill. Seriously. A dirty grill is not a happy grill, and even the most gorgeously thin, well-marinated boneless chicken breast doesn't have the kind of fat you need to protect it from the hazards of the grill (namely, sticking).
- Know your zones. Some cooks prefer to grill their breasts hot and fast — and that can work great with a breast that has been pounded thin. For slightly thicker chicken breasts, a savvy approach is to really work your grilling areas.
- Use a thermometer. The best way to not overcook chicken breast? Use data — a.k.a. your handy-dandy meat thermometer. And remember that those perfect grilled chicken breasts will keep cooking as you rest them off the heat — a phenomenon known as "carryover cooking."
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From heygrillhey.com
5/5 (4)Calories 165 per servingCategory Main Dish
- Trim the Chicken Breasts. Picking the right ingredient is always a key step to ensuring you end up with great results. Make sure you are buying boneless, skinless chicken breasts.
- Marinate the Chicken. Once you have your chicken trimmed well, you’re ready to marinate the chicken. For this recipe I used a homemade mix that is perfect for chicken.
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