Chicken Breast Recipe

Prep the chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.

Make the marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes (or cayenne), 3 tbs peri-peri sauce and 1 tsp honey (if using). Whisk until well combined.

Marinate

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each breast is well coated. Seal or cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours but not longer than 24 hours.

Bring to room temperature

Remove the chicken from the fridge 20–30 minutes before cooking to come closer to room temperature for more even cooking. Reserve leftover marinade for basting (if desired) or boil it for 2–3 minutes if you plan to use it as a sauce.

Cook — stovetop method

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil and swirl to coat. When the oil is hot and shimmering, add the chicken breasts (do not crowd the pan). Cook undisturbed 4–6 minutes on the first side until a deep golden crust forms. Flip and cook 4–6 minutes more on the other side until internal temperature reaches 74°C (165°F). Reduce heat if the exterior browns too quickly. During the last 1–2 minutes, brush with an additional 1 tbs peri-peri sauce for extra flavor.

Cook — grill method (alternative)

Preheat grill to medium-high. Oil grill grates. Place chicken on the grill and cook 5–7 minutes per side, covering if possible, until internal temperature reaches 74°C (165°F). Baste with reserved peri-peri sauce during the last few minutes for a glaze.

Rest

Transfer cooked chicken to a cutting board and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute.

Finish and serve

Slice or serve whole. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges and extra peri-peri sauce on the side as desired.

If using extra peri-peri sauce, warm it briefly in a small saucepan or microwave and serve on the side for dipping. Squeeze lemon wedge over chicken to brighten flavors.