Description
Two juicy grilled chicken breasts, pounded even and marinated in lemon, garlic, honey and herbs, grilled to 165°F.
Ingredients
- 2 boneless skinless chicken breasts (about 14 ounces total)
- 1 1/2 tablespoons olive oil, plus more for the grates
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for serving (optional)
Instructions
- Place the chicken between two sheets of plastic wrap and pound the thick ends until each breast is an even 3/4 inch thick.
- In a zip-top bag or shallow dish, mix the olive oil, lemon juice, garlic, honey, Italian seasoning, salt and pepper. Add the chicken, turn to coat and refrigerate for at least 30 minutes and up to 12 hours.
- Heat the grill to medium-high, about 450°F, for 10 minutes. Clean the grates and wipe them with an oiled paper towel held in tongs.
- Remove the chicken from the marinade and discard the marinade. Grill the chicken without moving it for 5 minutes, until it releases easily with grill marks.
- Flip and grill for 4 to 6 minutes more, until the thickest part reads 165°F.
- Move the chicken to a plate, rest for 5 minutes, then slice and serve with lemon wedges and parsley.
Notes
Equipment: outdoor grill or grill pan, zip-top bag or shallow dish, meat mallet or rolling pin, tongs, instant-read thermometer, paper towels
- A grill pan on the stove works too: heat it over medium-high and use the same times, checking with a thermometer.
- Boneless skinless chicken thighs also work; grill them to 165°F, which takes about the same time.
- Dried oregano or thyme can replace the Italian seasoning.
- Refrigerate leftover grilled chicken in a covered container for up to 4 days.
- Serve leftovers cold in salads and wraps, or reheat in a covered skillet with a splash of water until hot.
- Cook chicken to 165°F (USDA FSIS).
- Marinate chicken in the refrigerator, and discard marinade that has touched raw chicken (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American