Easy Grilled Chicken Breast Recipe
Everyone loves chicken, and all cooks love a decent chicken How-To. I know this in light of the fact that the most famous post on this site is How To Cook Chicken Breasts. The Cookful, is How To Bake Chicken Wings That Are Sooo Crispy. With summer and flame broiling season coming up, I figured it would along these lines be a decent an ideal opportunity to handle that genuine problem of how to barbecue chicken bosoms that are delicious, unfailingly. Here Are Grilled Chicken Breast Recipe.
The thing about chicken breasts is that they are not commonly of an even thickness. This implies the most thinnest part will in general dry out before the thickest part is cooked right through. There is just a single method to fix this and it includes a smidgen of work, yet not difficult work. Try not to stress! (Truly, on the off chance that it was hard, I wouldn’t do it, not to mention propose it to any other person. Never).
View this post on Instagram
Grilled Chicken with Hummus😍😍 . . . #grilledchicken #hummus #healthylifestyle #healthfood #foodstagram #foodiesofinstagram #food52 #foodie #foody #foodoptimising #foodlover #foodporn #foods #food #foodstyling #foodblogger #foodiegram #foodphotography #foodblog #foodies #foodpic #foodlovers #foodpics #foodoftheday
What you will do is smooth the chicken out to an even thickness, at that point marinate them a piece for flavor, and afterward flame broil for as short a period as could be expected under the circumstances. Here’s the secret!
Grilled Chicken Breast Recipe
Cut the chicken breast in half width-wise. Why? Because once you pound these out a bit they get pretty big.
These will be a nice portion size and will be easier to pound out to an even thickness and to handle on the grill.
Cover one portion in plastic wrap. This just stops chicken juice from flying around your kitchen when you pound it. You definitely don’t want that.
Now you’re going to pound it to an even thickness. If you have a meat tenderizer with a flat side, like this one, use that. If not, a rolling pin works. On the day I shot this I couldn’t find my meat tenderizer so a rolling pin came to the rescue!
So you just smack the chicken breast, focusing on where it’s thickest and trying to get it to be even with the thinnest part.
The goal is a chicken breast portion that is exactly the same thickness all the way across, like this:
Also Read : Mutton Recipe – Spicy Mutton Curry Recipe
Once all of your portions have been pounded to an even thickness, put them into a ziptop bag or a large bowl. Add some marinade. It’s a good idea to go with a marinade that has a high oil content and no sweetener like sugar or honey. These two factors will help keep your chicken breasts from sticking to the grill.
Refrigerate for an hour at most. You’re just trying to get some flavor on there. The marinade won’t make the chicken more tender or juicy, in fact, too much time in a marinade can make chicken breasts rubbery and dry.
I don’t usually do this because it takes a long time but, if you want to make the chicken even more tender and juicy, brine it. Instead of the marinade, follow the brining instructions here. You’ll want to keep the pounded chicken breasts in the brine for 4-6 hours, so get started on this early in the day!
Oil your grill grates. There’s great info on how to do that over here. Basically, when your grill is cold, dip paper towel into an oil that has a high smoking point, like vegetable oil or grapeseed oil. Then use tongs to rub that oiled towel onto your grates.
Then preheat the grill for direct cooking over medium-high heat (around 400ºF). If your grill doesn’t have a thermometer, here’s how to find out what temperature it’s at.
Once your grill is at the right temperature, remove the chicken breasts from the marinade, shaking off any excess. If bringing, pat the meat dry. Throw out the marinade/brine. Put the chicken breasts on the grill in a single layer, as spaced out as you can given your surface and the number of breasts you have.
They’re going to take about 4 minutes per side. Test if they’re done using an instant-read thermometer. You want it to read 165ºF. Or you can cut into one and see if it’s white all the way through, not pink. They’ll be nice and brown with good char marks when they’re done. Like this:
Take them off of the grill and put them on a clean serving plate. Let them rest for 5 minutes before serving. This resting time is so that the juices won’t rush out of the chicken when you cut in for that first bite.
Also Read : Easy KFC Style Fried Chicken Recipe
- 4 boneless skinless chicken breasts (about 1 and 1/2 lbs.)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. dried thyme leaves
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 2 Tbsp. oil with a high smoking point, like vegetable or grapeseed
This is Easy Grilled Chicken Breast Recipe..