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That is my go-to grilled chicken breast recipe, it comes out so juicy and flavorful, perfect over salads, sandwiches, or for meal prep!

Grilled Chicken Breast

With regards to making grilled juicy chicken breasts in my house, the thinner the higher! Thinner chicken cutlets cook faster, more evenly and since of their thinner size, allows the marinade to penetrate higher providing you with a more flavorful chicken. Here I marinated the chicken breasts with olive oil, garlic, red wine vinegar and dried herbs. These grilled chicken breasts are perfectly charred and delicious. They’re a simple healthy, low-fat, high protein meal. And so versatile to make ahead for meal prep! Add them to salads or bowls, sandwiches, or as a most important with vegetables and a grain. The grilling process gives the chicken a rather smoky taste that’s undeniably delicious. No grill? Try these juicy, air fryer chicken breasts!

Why This Recipe Works!

• Faster Cooking Time: Thin chicken cutlets cook much quicker than whole chicken breasts on account of their thinner size. That is a significant advantage when you’re trying to organize a meal quickly.
• Even Cooking: It may well be difficult to cook a thick piece of chicken evenly. The outside might turn out to be overcooked by the point the inside is fully cooked. With thin cutlets, you’ll be able to achieve a uniformly cooked piece of chicken, reducing the danger of dryness or, conversely, under-cooking.
• Marinade Penetration: Due to their thinner size, cutlets allow marinades and seasonings to penetrate more thoroughly, resulting in more flavorful chicken.
• Versatility: Thin cutlets are great for quite a lot of dishes like sandwiches, salads, or pasta because they may be easily layered or sliced.

Ingredients

• Boneless skinless chicken breasts, preferably organic (boneless chicken thighs work too)
• Chicken Marinade: extra virgin olive oil, crushed garlic, dried Italian herbs, or use dried oregano, red wine vinegar, kosher salt and black pepper, to taste
• Optional Variations: Add garlic powder, onion powder, smoked paprika or swap vinegar for lemon juice.

How To Make Grilled Chicken Breasts

1. Prepare the Chicken: Start along with your thin chicken cutlets. When you haven’t already, follow the instructions above to pound your chicken to an excellent thickness of about 1/4 inch.
2. Marinate the Chicken: Mix olive oil, garlic, dried herbs and vinegar in a big deep shallow dish. Season the chicken on each side with salt and black pepper then add them to the marinade. Be certain that they’re evenly coated then, cover and marinate in an airtight container within the fridge a minimum of half-hour, but preferably as much as 2 hours for higher flavor. Or so long as overnight.
3. Preheat Your Grill: Heat your grill or grill pan to medium-high heat. When you’re using a charcoal grill, wait until the coals are covered with white ash.
4. Cook Chicken: Once your grill is heated, oil the grill grates and add the chicken. Grill the chicken about 2-3 minutes on both sides, or until browned and the inner temperature reaches 165°F (74°C). Since the cutlets are thin, they may cook quickly. Watch out to not overcook them, as chicken can turn out to be dry if cooked too long.
5. Rest and Serve: Once cooked, let the chicken rest for a couple of minutes before serving. This enables the juices to redistribute throughout the chicken, making it more tender and flavorful.

What To Serve with Grilled Chicken

You possibly can serve grilled chicken with a side of creamy cucumber salad, grilled veggie towers, asparagus, broccoli, grilled zucchini, on top of a fresh salad, or in a sandwich or wrap.

How To Cut Chicken Breast Into Thin Cutlets

Making thin chicken cutlets involves pounding the chicken to an excellent thickness. Here’s an easy method:

What you’ll need:

• Boneless, skinless chicken breasts, about 8 ounces each
• Plastic wrap or a big zip-top bag
• A meat mallet, rolling pin, or heavy skillet
• A cutting board

Instructions:

1. Prep Your Chicken: Start with boneless, skinless chicken breasts. Trim any excess fat or connective tissue.
2. Prepare the cutting board: Lay a bit of plastic wrap out on a cutting board. Place the butterflied chicken breast on the plastic wrap, then fold it excessive of the chicken. When you don’t have plastic wrap, you may also place the chicken inside a zip-top bag with the highest open (so air can escape).
3. Pound the Chicken: Using a meat mallet, a rolling pin, or the underside of a heavy skillet, gently pound the chicken breast to an excellent thickness. Start from the center and work your way out. You’re aiming for a thickness of about 1/4 inch.
4. Prepare for Cooking: Now your chicken cutlets are able to season and cook. Because they’re thin, they’ll cook quickly — just a couple of minutes per side in a skillet or grill over medium heat.

Remember, at all times handle raw chicken with care to avoid cross-contamination, and clean all surfaces and utensils well after they’ve come into contact with raw chicken.

More Grilled Chicken Recipes

Prep: 5 minutes mins

Cook: 6 minutes mins

Marinate Time: 30 minutes mins

Total: 41 minutes mins

• Prepare the Chicken: Start along with your thin chicken cutlets. When you have not already, follow the instructions above to pound your chicken to an excellent thickness of about 1/4 inch.

• Marinate the Chicken: Mix olive oil, garlic, dried herbs and vinegar in a big deep shallow dish. Season chicken on each side with salt and black pepper then add to the marinade.

• Be certain that they’re evenly coated then, cover and marinate a minimum of half-hour, but preferably as much as 2 hours for higher flavor. Or so long as overnight.

• Preheat Your Grill: Heat your grill or grill pan to medium-high heat. When you’re using a charcoal grill, wait until the coals are covered with white ash.

• Grill the Chicken: Once your grill is heated, oil the grates and add the chicken cutlets. Grill the chicken for about 2-3 minutes on both sides, or until browned and the inner temperature reaches 165°F (74°C). Since the cutlets are thin, they may cook quickly. Watch out to not overcook them, as chicken can turn out to be dry if cooked too long.

• Rest and Serve: Once cooked, let the chicken rest for a couple of minutes before serving. This enables the juices to redistribute throughout the chicken, making it more tender and flavorful.

Last Step:

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Serving: 2 pieces, Calories: 339 kcal, Carbohydrates: 1.5 g, Protein: 51 g, Fat: 12.5 g, Saturated Fat: 2 g, Cholesterol: 165.5 mg, Sodium: 523.5 mg, Fiber: 0.5 g