Add On Grilled Chicken Recipe

Prep the chicken

Trim any excess fat from the chicken breasts and, if they are thick, butterfly them or pound to an even thickness about 1/2 inch. This ensures even cooking and a uniform add-on portion.

Make the marinade

In a bowl or resealable bag, whisk together 2 tbs olive oil, 1 tbs fresh lemon juice, 2 crushed garlic cloves (minced), 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp honey (optional). Taste and adjust seasoning if needed.

Marinate

Place the prepared chicken breasts in the bowl or bag with the marinade, coating evenly. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, a 15–20 minute quick marinade will still add flavor.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat. Lightly oil the grill grates or pan with a little olive oil to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place on the hot grill or pan. Cook for 4–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and the chicken has a nice char. Avoid flipping more than once for best sear.

Rest and slice

Transfer the cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice thinly across the grain into strips suitable as an add-on portion (about 1/4–1/2 inch thick).

Portioning (optional)

For a single add-on portion, use one chicken breast sliced (about 4–6 oz cooked). If adding to multiple dishes, divide sliced chicken into serving containers. Drizzle any reserved pan juices or a small squeeze of lemon over the slices for brightness.

Storage and reheating

Refrigerate leftover cooked chicken in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or in a microwave covered for 30–60 seconds until warmed through.