Restaurants›The Garden at Boardroom›Grilled Chicken Recipe

Grilled Chicken Recipe

Inspired by The Garden at Boardroom
Time1h
Serves4

Make Grilled Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

For Grilling & Finishing

Method

Marinade & Chicken

1

Prepare and flatten

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness of about 3/4 inch (so they cook evenly).

2

Make the marinade

In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp dried oregano, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper until emulsified.

3

Marinate the chicken

Place the trimmed, flattened chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, turn to coat thoroughly, remove excess air, and seal. Refrigerate at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature 15–20 minutes before grilling.

For Grilling & Finishing

4

Preheat grill

When ready to grill, preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat and brush lightly with the reserved 1 tbsp olive oil.

5

Prepare chicken for grill

Remove the chicken from the marinade and let excess drip off. Discard remaining marinade. Lightly brush both sides of the chicken with the 1 tbsp olive oil to prevent sticking and encourage good sear.

6

Grill the chicken

Place the chicken on the hot grill. Cook undisturbed 4–6 minutes on the first side until well-marked and edges start to turn opaque. Flip and cook 3–5 minutes on the second side until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will vary by thickness; aim for 8–12 minutes total for typical breasts pounded to 3/4 inch.

7

Rest and finish

Transfer the chicken to a clean plate and loosely tent with foil. Let rest 5 minutes to allow juices to redistribute. This also brings carryover cooking to finish any last degrees to reach a safe internal temp.

8

Serve

Slice the chicken against the grain if desired. Sprinkle with chopped fresh parsley (optional) and serve with lemon wedges for squeezing over top.