Grilled Chicken Breast

 

This grilled chicken breast recipe is boneless skinless chicken breasts soaked in a flavorful garlic and herb marinade, then grilled to golden brown perfection. An everyday recipe that’s perfect for summer entertaining!

We eat grilled chicken at least once a week, everything from grilled chicken tenders, to chicken kabobs, to this simple yet versatile grilled chicken breast.

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Grilled Chicken Breast Ingredients

For these grilled chicken breasts you will need boneless skinless chicken breasts, olive oil, brown sugar, soy sauce, lemon zest, parsley, thyme, garlic, salt and black pepper. See the recipe card below for amounts and details.

• Chicken Breasts: Choose chicken breasts that are all about the same size and shape so that they’ll cook evenly. I stay away from the overly thick chicken breasts because they take a lot longer to cook.
• Olive Oil: Use your favorite brand of extra virgin olive oil to give your marinade a great flavor.
• Lemon Zest: Zest a fresh lemon with a rasp grater, box grater or a citrus zester. Use the yellow part of the lemon peel and avoid the white part.

How Do You Make Grilled Chicken Breast?

The first step to make grilled chicken breast is to prepare a simple marinade of olive oil, garlic, soy sauce, brown sugar and herbs. Place your chicken breasts in a bowl or a resealable bag with the marinade. Marinate your chicken for at least an hour, but you can leave the chicken in the marinade for up to 24 hours. Then grill your chicken either on an outdoor grill or inside on a grill pan until cooked through. Finally, slice and serve the chicken.

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Tips For The Perfect Grilled Chicken Breast

• I always prepare my chicken breasts by trimming fat from the breasts and I remove the white tendon that is often attached to the chicken. I use a sharp knife or kitchen shears and trim the meat on a cutting board.
• You can make nice grill marks on your chicken by placing the chicken on the grill until it gets grill marks and then rotate the chicken 90 degrees to make a crosshatched pattern.
• Feel free to make the marinade up to one day before you plan to use it.
• You can make a double batch and use the leftovers in other dishes. I like to add diced grilled chicken to salads, pasta dishes and pizza.
• You can also use leftover chicken for chicken sandwiches and chicken wraps.