Restaurants›River & Fort Restaurant & Roof Top Lounge›Grilled Chicken Breast Recipe

Grilled Chicken Breast Recipe

Inspired by River & Fort Restaurant & Roof Top Lounge
Time50m
Serves4

Make Grilled Chicken Breast 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 & Chicken

Finishing & Serving

Method

Marinade & Chicken

1

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick (over about 1 inch at the thickest point), butterfly them or pound gently to an even thickness of approximately 3/4 inch to ensure even cooking.

2

Make marinade

In a medium bowl, combine olive oil, lemon juice, minced garlic (finely mince or press), Dijon mustard, chopped rosemary, dried oregano, kosher salt, black pepper, paprika and honey (if using). Whisk together until emulsified.

3

Marinate

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the breasts, turning to coat evenly. Remove excess air and seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. For best flavor without the chicken becoming mushy, do not exceed 8 hours.

4

Bring to room temperature

About 20–30 minutes before grilling, remove the chicken from the refrigerator and let it sit, covered, at room temperature to take the chill off. This helps promote even cooking.

Grilling & Finishing

5

Preheat grill

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, preheat over medium-high heat and brush the grates or pan with a little oil to prevent sticking.

6

Oil the grill

Brush the grill grates lightly with oil or rub a paper towel soaked in oil over the grates using tongs. This prevents sticking and promotes good sear marks.

7

Grill chicken

Remove chicken from the marinade, letting excess drip off. Place breasts on the hot grill. Grill uncovered for about 5–7 minutes on the first side without moving them to develop a good sear. Flip and grill for another 5–7 minutes on the second side. Cooking time will vary with thickness; target an internal temperature of 160–165°F (71–74°C). Thinner breasts may take 8–12 minutes total; thicker pieces may take 12–16 minutes.

8

Finish and rest

When chicken reaches 160–165°F (71–74°C), remove from the grill and, if using, top each breast with 1/4 tablespoon butter to melt. Tent loosely with foil and let rest for 5–7 minutes; carryover cooking will raise the internal temperature slightly and juices will redistribute.

9

Serve

Slice or serve whole. Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges for squeezing over the top.