Grilled Chicken Breast Recipe
Make Grilled Chicken Breast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Chicken
For the Grill (optional)
Method
Marinade & Preparation
- 1
Prepare garlic
Peel and finely mince or grate 3 cloves of garlic until almost paste-like. This helps distribute flavor evenly in the marinade.
- 2
Make the marinade
In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon honey, the minced garlic, 1 tablespoon fresh thyme leaves (or 1/2 tsp dried), 1 teaspoon salt, and 1/2 teaspoon black pepper until emulsified.
- 3
Prep the chicken
Pat the 4 boneless skinless chicken breasts dry with paper towels. If the breasts are unevenly thick, place them between two sheets of plastic wrap and pound to an even thickness of about 1/2 to 3/4 inch using a meat mallet or rolling pin. This ensures even cooking.
- 4
Marinate
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them, turning to coat. Press out excess air and seal the bag (or cover the dish). Refrigerate for at least 30 minutes and up to 4 hours. For best flavor without losing texture, do not marinate longer than 6 hours.
Grilling
- 5
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 205–230°C). If using a grill pan on the stove, heat it over medium-high until very hot. Oil the grill grates or grill pan with 1 tablespoon neutral oil using tongs and a folded paper towel.
- 6
Bring chicken to temperature
Remove the chicken from the refrigerator 10–15 minutes before grilling to take the chill off. Reserve the used marinade and discard any remaining marinade that contacted raw chicken; if you want a sauce, reserve a portion before adding raw chicken and heat it to a simmer for 2 minutes.
- 7
Grill the chicken
Place the chicken breasts on the hot grill. Cook uncovered for 4–6 minutes without moving, until well-marked and easily releases from the grill. Flip and cook for an additional 4–6 minutes on the second side. Total cooking time will be about 8–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part of the breast; remove when it reaches 160–162°F (71–72°C) since carryover will reach 165°F (74°C).
- 8
Rest
Transfer the grilled chicken to a clean plate or cutting board and loosely tent with foil. Rest for 5 minutes so juices redistribute and the internal temperature finishes rising.
- 9
Finish and serve
Season the rested breasts lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper (adjust to taste). Serve whole or sliced against the grain with lemon wedges on the side.