Airline Grilled Chicken Breast Recipe

Pound & Trim

Pat the chicken breasts dry with paper towels. Trim any excess fat or connective tissue. If breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 3/4 inch (this promotes even, airline-style cooking).

Prepare Marinade

Mince the garlic finely. In a medium bowl whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, kosher salt, black pepper, smoked paprika and dried oregano until emulsified.

Place the prepared chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, rubbing it into both sides. Cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable.

Preheat Grill or Pan

Remove chicken from refrigerator 15 minutes before cooking to take the chill off. Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat. If using a grill, clean and lightly oil the grates. If using a pan, add 1 tbs neutral oil and heat until shimmering.

Cook

Shake off excess marinade and place the breasts on the hot grill or pan. Cook 4–6 minutes on the first side without moving, until a deep golden crust forms. Flip and cook 3–5 minutes more, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Total cooking time will vary with thickness — aim for 6–11 minutes total.

Finish & Rest

If desired, top each breast with 1 teaspoon of butter in the last minute of cooking and let it melt. Transfer chicken to a cutting board and tent loosely with foil. Rest for 5 minutes; carryover heat will raise internal temperature to about 165°F (74°C).

Slice the chicken across the grain into airline-style pieces or leave whole. Sprinkle with chopped parsley and serve with lemon wedges for squeezing. Serve warm.