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.
Ingredients
- 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
Instructions
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.
Season
- 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.