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Juicy Grilled Chicken Breast

This grilled chicken breast recipe focuses on proper technique—marinating, pounding, and gentle grilling—to achieve a juicy, tender interior with a flavorful smoky char. The main ingredients include lean chicken breasts, olive oil, lemon juice, garlic, and soy sauce, which work together to enhance moisture and flavor. The final dish has a golden-brown exterior with grill marks and a moist, flavorful inside, perfect for salads, tacos, or quick dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 2 tablespoons olive oil extra virgin recommended
  • 1 lemon lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 tablespoon soy sauce or tamari
  • to taste salt and pepper for seasoning
  • optional fresh thyme or rosemary for added flavor

Equipment

  • Meat mallet or rolling pin
  • Grill or grill pan
  • Tongs
  • Meat thermometer
  • Basting brush

Method
 

  1. Use a meat mallet or rolling pin to pound each chicken breast to an even thickness of about 1.5 inches, creating a uniform surface for even cooking and juiciness.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, and soy sauce to create a flavorful marinade.
  3. Place the pounded chicken breasts in a resealable bag or dish and pour the marinade over them, ensuring each piece is well coated. Let sit for at least 30 minutes to absorb the flavors.
  4. Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F). You should see the grill get hot and start to shimmer.
  5. Remove the chicken from the marinade, pat dry with paper towels, and season with salt and pepper. If desired, sprinkle with fresh thyme or rosemary for extra aroma.
  6. Place the chicken breasts on the hot grill. Sear each side for 4-5 minutes until golden brown and grill marks appear, creating a smoky aroma.
  7. Reduce the heat slightly and continue cooking for another 8-10 minutes, turning occasionally to ensure even grilling and prevent burning.
  8. Use tongs and a meat thermometer to check the internal temperature; it should reach 165°F (74°C). When done, the chicken will feel firm yet spring back when pressed.
  9. Transfer the grilled chicken to a plate and tent loosely with foil. Allow it to rest for 5 minutes, letting the juices redistribute and keeping the meat moist.
  10. Slice the chicken against the grain, and serve with a squeeze of fresh lemon or your favorite sauce for added brightness and flavor.

Notes

Ensure even pounding for uniform cooking. Don't over marinate to prevent mushiness. Rest the chicken before slicing to retain juices. Use a thermometer for perfect doneness.