Perfect Grilled Chicken
This is the best grilled chicken ever. That is all I have to say. No, you don’t need to marinate 365 hours in advance or whatever. It comes together in 10 minutes, and I recommend at minimum 20 minutes marinating and max 2 hours. If you want to marinate longer, omit the lemon juice and just do zest.
Serves 2.
INGREDIENTS:
1 lb boneless, skinless chicken breasts (thighs would work too)
3 T extra virgin olive oil (could also use avocado oil)
1 T red wine vinegar
Zest of a lemon
Juice of 1/2 lemon
3 garlic cloves, minced
2 tsp fresh thyme leaves, chopped
1 tsp fresh rosemary, chopped
1/2 tsp dried oregano
1/2 tsp pink salt
1/2 tsp black pepper
1/4 tsp cayenne
optional: pinch of red pepper flakes
STEPS:
Combine all ingredients but chicken in a small bowl. Mix.
Pat chicken dry.
Place chicken in a large Ziploc bag and pour in marinade. Seal the bag, and use your hands to toss it around, evenly coating the chicken in the marinade. Place on the counter. If marinading a couple hours, put in the fridge until 30 min before grilling.
Turn on the grill and heat to around 500 degrees. I usually turn the burners to medium-high (not all the way high).
Once hot, use tongs to pick up the chicken breasts, shake to remove any excess marinade, and place on the grill. Close grill.
Grill for 5-7 minutes a side, depending on the size. For breasts, I find it to be a solid 6 minutes a side unless they are outrageously big or small. If you’re unsure if they’re done by feeling firmness, use a meat thermometer to confirm the thickest part has an internal temp of 165 degrees.
Remove from the grill and serve! I love this chicken with simple steamed veggies or grilled peppers and onions, tzatziki, sometimes hummus, and a greek salad.
