• 1 spatchcocked chicken (about 1.6kg), or 4 chicken breasts, free-range or organic • a bunch of summer savory • a bunch of fresh rosemary • 8 cloves of garlic, skins left on • 8 tablespoons of extra virgin olive oil • a thumb-sized piece of fresh root ginger • sea salt and freshly ground black pepper • 2 lemons, washed and thinly sliced • 2 glasses of Chardonnay
In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken they lay it out flat, skin-side up, and grate over half the ginger.
If you have time, leave it for a couple of hours to marinate.
Season the chicken well after marinating and place it in the preheated over for 30 minutes.
Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over.
Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.
4 boneless, skinless chicken breasts (6–8 oz each)
2 tablespoons olive oil (for grilling)
Marinade
¼ cup olive oil
3 tablespoons lemon juice (fresh is best)
3 cloves garlic, minced
1 tablespoon soy sauce or Worcestershire sauce
1 tablespoon honey or brown sugar
1 teaspoon smoked paprika
1 teaspoon dried oregano or Italian seasoning
½ teaspoon black pepper
¾ teaspoon salt
½ teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Marinade
In a bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, soy sauce, honey, paprika, oregano, salt, pepper, and red pepper flakes.
2. Marinate the Chicken
Add chicken breasts to the marinade, turning to coat evenly.
Cover and refrigerate for at least 30 minutes, ideally 2–8 hours (do not exceed 24 hours).
3. Preheat the Grill
Preheat grill to medium-high heat (375–425°F / 190–220°C).
Clean and lightly oil the grates.
4. Grill the Chicken
Remove chicken from marinade and let excess drip off.
Grill chicken for 5–7 minutes per side, flipping once.
Cook until internal temperature reaches 165°F (74°C).
👉 Avoid pressing the chicken—this keeps it juicy.
5. Rest and Serve
Remove from grill and rest for 5 minutes before slicing.
Brush lightly with olive oil or fresh lemon juice before serving.
Tips for Perfect Grilled Chicken
Pound chicken breasts to even thickness for uniform cooking
Let chicken come to room temperature for 10 minutes before grilling
Combine ketchup, lemon juice, garlic, oregano, salt, olive oil, orange juice, vermouth and parsley; pour over meat. Marinate several hours or overnight in refrigerator.
Preheat broiler and grease broiler pan with oil.
Broil fish for 5-15 minutes or until it flakes easily.
For chicken, broil 25-30 minutes or until done. Heat marinade and spoon over fish.
Serves 4.
The chicken breasts option is great on the grill.
May want to double marinade amounts and use extra as a sauce over potatoes or rice.
INSTRUCTIONS Mix sour cream and next 6 ingredients.
Marinate chicken breasts 4 hours or preferably overnight. Before baking, roll each piece in fine bread crumbs. Place in baking dish; dot with plenty of butter. Bake at 350 degrees for 1 to 1 1/2 hours. The marinated chicken breast recipe is ready to serve...nice ! marinated-sliced-chicken-breasts
At times, the most straightforward dishes in cooking can be the most challenging to perfect, and grilled chicken exemplifies this. Due to the leanness of boneless chicken breasts, they frequently end up dry, rubbery, and lacking flavor. Contrary to common belief, merely marinating will not stop grilled chicken from becoming dry; in fact, the marinade can often exacerbate the issue!
My method and marinade guarantee tender, juicy, and flavorful grilled chicken consistently. You can serve the fillets on their own as a nutritious main dish (which children enjoy), topped with cheese on a toasted bun, or, as I frequently do, sliced over a Caesar salad. An added benefit: the recipe is quick and straightforward. All preparation can be done in advance, and you won’t even need to dirty a single bowl.
What You Will Require To Prepare THE BEST Grilled Chicken
Ingredients for grilled chicken breasts
STEP-BY-STEP Instructions
Step 1: Pound the Chicken
Place the chicken breasts in a 1-gallon freezer bag and pound them to an even thickness of ½ inch. This process tenderizes the meat and ensures uniform cooking. If left in their natural shape, the thinner side of the fillet will dry out while the thicker side continues to cook. If you lack a meat mallet, a rolling pin or a saucepan will suffice.
Step 2: Prepare the Marinade
Lemon is an essential component of this marinade, but I utilize only the zest. Contrary to popular belief, acidic components (like vinegar or lemon juice) do not tenderize lean boneless chicken breasts. On the contrary, they “cook” the outer layer of the meat, resulting in a leathery texture. The zest imparts a robust lemon flavor to the chicken without compromising its juicy texture.
The optimal tool for zesting citrus is a fine or microplane grater. Simply rub the lemon against the blades in one direction, rotating the lemon as you proceed. Ensure that you only remove the yellow part; the white pith beneath is bitter.
After zesting the lemon, combine all of the marinade ingredients, excluding the chicken, in a 1-gallon zip-lock bag (feel free to use the same one you used for pounding).
Add the chicken breasts to the bag and thoroughly massage the marinade into the meat until it is evenly coated.
Step 3: Marinate
Seal the bag and position it in a bowl within the refrigerator (the bowl serves to prevent leakage); allow the chicken to marinate for a minimum of 4 hours or overnight.
Step 4: Grill
When you are prepared to eat, preheat your grill to high heat and apply oil to the grates (clean, oiled grates will provide the best grill marks). Ensure that your grill is extremely hot prior to cooking the chicken; you desire nice grill marks and char in the brief time it takes to cook these.
When pounded thin, chicken breasts require only 2 to 3 minutes per side…no longer! If you attempt to flip the chicken and it appears stuck, allow it an additional 30 seconds. It will release naturally when it is ready.
You will observe that the recipe instructs for the grill to be covered while the chicken is cooking. This generates convection heat which aids in providing the chicken with a nicely charred exterior and a tender, moist interior.
After taking the chicken off the grill, allow it to rest for 3 to 4 minutes before slicing into it. This will assist in retaining the juices and maintaining the meat’s moisture. (The timing is ideal as it is just sufficient to serve it onto plates, add sides, and set on the table).
While this chicken is best served immediately off the grill, it is also the type of dish you can prepare in a double batch and freeze for later use in salads, pastas, and sandwiches.
Freezer-Friendly Tips
Ensure the chicken is entirely cooled before freezing it.
Keep the chicken pieces whole (do not slice before freezing).
To prevent multiple pieces from sticking together (which prolongs defrosting time), wrap each piece individually in plastic wrap and then place them all in a ziploc bag. This also allows you to defrost one piece at a time if desired.
OTHER RECIPES
A great marinated chicken breast recipe to try ! INGREDIENTS:
INSTRUCTIONS Peel the zest from the lemon (the zest is the yellow portion of the skin which does not contain any portion of white). In a food processor, process bread, cheese, lemon zest, paprika, herbs and cheese until combined (except parsley). Empty contents to a bowl and set aside. Rinse food processor bowl. Squeeze lemon juice into food processor bowl. Pour in olive oil and garlic; process until garlic is minced. Pour liquid into a ziploc bag and marinate chicken breast for 45-90 minutes. Beat one egg and add chopped parsley. (A dash of paprika can also be added for extra color, if desired). Cut chicken breast into slices 2 inches long by 3/8" thick. Dip chicken pieces into egg mixture, then coat with bread crumb mixture. Sauté chicken pieces in 1/4" of olive oil until browned, flipping once or twice, about 2-3 minutes. Note: Add extra flavor to olive oil by adding a few whole cloves garlic; remove from oil when they brown.
Recipe may be doubled. Store remainder refrigerated until ready to use.
