Grilled Chicken Breast Recipe
8-ounce boneless, skinless served with two sides
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Ingredients
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Chicken
Finishing
Suggested sides (not included in prep time)
Method
Chicken
Prep the breasts
Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound gently to an even thickness (about 3/4 inch) so they cook evenly.
Season and marinate briefly
In a small bowl combine kosher salt, black pepper, garlic powder, and paprika. Place the chicken in a shallow dish or resealable bag. Drizzle with olive oil and lemon juice, rub the spice mix evenly over both sides of each breast. Let rest at room temperature for 15-20 minutes (or refrigerate up to 2 hours for a bit more flavor).
Preheat grill
Preheat an outdoor gas or charcoal grill to medium-high (about 400-450°F / 200-230°C). If using a grill pan, heat it over medium-high heat and lightly oil the grates or pan.
Oil the grates and grill
Brush or spray the grill grates with a little oil to prevent sticking. Place the chicken breasts on the grill and close the lid. Grill 5-7 minutes without moving, until well-marked and the edges begin to turn opaque.
Flip and finish
Flip the breasts and grill another 4-6 minutes with the lid closed, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking times vary slightly by grill and thickness; target final resting temp 165°F (74°C).
Finishing
Rest and baste
Remove the chicken from the grill and transfer to a plate. Immediately spoon the tablespoon of butter over the hot breasts so it melts and coats them. Tent loosely with foil and let rest 5 minutes; during this time carryover heat will raise internal temp to 165°F (74°C).