Grilling boneless, skinless chicken breast to perfection!

Grilling boneless, skinless chicken breast to perfection!

Grilling boneless, skinless chicken breast to perfection! 1195 1600 Daryl Duarte

Chicken breast – without the skin and bone – is a lean source of protein. Because it lacks internal fat – if overcooked – it can be very dry.   I recommend cutting each breast in half (Butterfly) – and using a meat mallet to ensure the entire cutlet is the same thickness.  You will have a shorter and more reliable cook time.  No raw middle and burnt ends for you!  Just succulent, juicy chicken – to thrill your family and friends – once again.  The chicken, once cooked to perfection, is very versatile – and can be served as a main course, over a salad for lunch – and even sliced for sandwiches. This is a basic recipe with a few basic techniques which each cook should master.

Grilling boneless, skinless chicken breast to perfection!

Grilled chicken should be a delicious treat - not a dry-as-dust-nightmare. Follow my recommendations - butterfly the breast, pound to even thickness - season to perfection and you will be rewarded with a delightfully moist grilled chicken breast.


  • 1 skinless, boneless chicken breast
  • 1/2 tsp salt
  • 3 tablespoons olive oil
  • 1 tsp fresh thyme or rosemary
  • 1 clove garlic
  • freshly ground black pepper


Butterfly the chicken breast

  • Cut the breast in half by slicing carefully through the length the breast.
  • Cut the breast in half again - lengthwise to yield two equal sized cutlets.
  • Place them between two sheets of plastic wrap and gently pound to an even thickness.


  • Crush the garlic and add the seasoning along with the olive oil and massage into the cutlet.
  • Put the chicken into the refrigerator for a few hours.
  • Before grilling, take the chicken out of the refrigerator and allow it to come to room temperature.
  • Place the chicken on a heated grill and close for 2 minutes or so. You must learn how your grill works - some grills get hotter than others - and some have hot spots. A bit of practice will make perfect.
  • I like to turn the breast 90 degrees to get cross grill marks - which looks very professional. Cook another minute and then flip.
  • Repeat the 90-degree turn so both sides look great.
  • The chicken is done when it is cooked through - which again - takes a bit of practice. Word of advice - most people overcook chicken breast. You want it just cooked through - it will continue to cook when you take it off the grill.
  • A meat thermometer should read 155 - and when you remove it - it will rise to 160 - which is the recommended cooking temperature for chicken.
  • Let it rest five minutes before serving.
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