Big statement, I know!
Ah the chicken breast. Such a versatile piece of meat, but so, so easy to screw up. Leave it cooking 30 seconds too long and you are left with something reminiscent of old shoe leather. God knows I’ve had more mishaps with it than I have successes.
Enter this grilled chicken. It is easily one of my favorite meals. Tender, juicy, flavorful. It has it all. Plus its a cinch to make!
Let’s start by talking about marinating. I always held the belief that you needed to marinate your chicken for hours on end to “break down the meat”. After doing a bit of scientific research though, I found that was complete and utter BS. It does absolutely nothing. It doesn’t make the meat juicier, or even more flavorful. You get just as much flavor by tossing the chicken in the sauce right before you put it on the grill, and basting it while grilling. So there you go, don’t worry if it’s 6pm and the chicken breasts are still wrapped in their cellophane package in the fridge. Your dinner will be great.
So with that said. Here we go with one of the best things to come out of my kitchen yet.
Start by mixing up your marinade/basting sauce/drizzle.
Whisk together everything but the chicken in a medium bowl.
If your chicken boobies are extra thick, cut them in half so that you have uniformly sized pieces, none of them should be more than about an inch thick at most. Place chicken breast in a gallon ziplock bag and pierce all over with a fork (just don’t be too aggressive and end up poking a hole through the bag).
Ladle about half of the sauce into the bag and massage into the chicken. Let that sit on the counter while you heat up the grill. You’re looking for medium/high heat.
Once the grill is ready, place the chicken on and cook for about 4-5 minutes a side, basting after you turn them. Cook just until you hit 165 degrees. Watch these like a hawk, remember, chicken is persnickety.
Once the chicken is cooked, transfer to a plate or platter and tent with foil while you heat up the reduction.
Place the remaining marinade in a small saucepan and heat over medium-high heat until slightly thickened.
Serve chicken over my miso cannellini beans and drizzle the sauce over the top.
The Only Grilled Chicken Recipe You’ll Ever Need
Equipment
- BBQ Grill
Ingredients
- 6 Chicken Breasts
- 1/2 cup Olive Oil
- 5 tbsp Lemon Juice
- 5 tbsp Soy Sauce
- 3 tbsp Balsamic Vinegar
- 1/2 cup Swerve Brown Sugar
- 1/4 cup Honey
- 5 cloves Garlic, Minced
- 3 tsp Salt
- 2 tsp Pepper
Instructions
- Whisk all ingredients but chicken in a medium bowl.
- If chicken breasts are not uniform in size, cut in half so that they are all less than 1 inch thick.
- Place chicken brests in a gallon bag and pierce all over with a fork.
- Ladle 1/2 of the marinade over the chicken.
- Close bag and massage marinade into the chicken. Let sit on counter while you heat the grill to medium-high.
- Place chicken on grill and cook for 4-5 minutes per side, basting when you flip. Make sure you remove it as soon as it hits 165°.
- Place chicken on platter and cover with foil.
- Place remaining marinade in a small saucepan and heat on medium-high until slightly thickened and bubbling (about 5 minutes).
- Serve chicken with sauce drizzled on top