Restaurants›Caracas Bistro›Grilled Chicken Recipe

Grilled Chicken Recipe

Inspired by Caracas Bistro
Time50m
Serves4

Make Grilled Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

Finish & Garnish

Method

Marinade

1

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch to ensure even cooking.

2

Mince the garlic finely or press through a garlic press.

3

In a medium bowl, whisk together olive oil, lemon juice, soy sauce, minced garlic, dried oregano, honey, black pepper and kosher salt until combined.

4

Place the chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 4 hours. (Do not marinate longer than 8 hours for texture.)

Grilling

5

About 20 minutes before grilling, remove the chicken from the refrigerator and let it come closer to room temperature. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high on the stovetop and lightly oil the grates or pan.

6

Lightly oil the grill grates or brush a little oil on the chicken to prevent sticking. Shake off excess marinade from the chicken before placing on the grill (reserve marinade).

7

Place the chicken on the grill and cook with the lid closed for 5–7 minutes per side, depending on thickness. Turn once using tongs. Aim for an internal temperature of 165°F (74°C) measured at the thickest part.

8

If you want grill marks, leave undisturbed for the first 4–5 minutes on each side before turning. If flare-ups occur, move chicken to a cooler part of the grill until flames subside.

9

If using the reserved marinade as a sauce, bring it to a boil in a small saucepan and simmer for 2 minutes to kill any bacteria, then brush on chicken during last minute of cooking.

Finish & Garnish

10

When the chicken reaches 165°F (74°C), transfer to a cutting board and let rest for 5 minutes to allow juices to redistribute.

11

Optional: While resting, place the butter in a small microwave-safe dish and melt or add a pat of butter to each chicken breast to melt over the top for extra richness.

12

Slice or serve whole. Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges. Squeeze lemon over the chicken to taste.