Empty My Fridge
Grilled Chicken Breast (Juicy, Tender Grilled Chicken Every Time
Ingredients
- Chicken breast · boneless skinless1 ½ lb
- Italian seasoning2 tsp
- Paprika½ tsp
- Chili flake · flakes½ tsp
- Garlic5
- Lemon2
- Extra virgin olive oil⅓ cups
- Salt
- Parsley · chopped¼ cups
- Vegetable oil · for the grill
Instructions
- Place a chicken breast in a large zip-top bag, push out the air and seal. Pound it with a mallet to about 1/2 inch thick. Repeat with the rest, one at a time.
- In a bowl, combine the Italian seasoning, paprika, red pepper flakes if using, minced garlic, and lemon zest and juice. Add the extra virgin olive oil and whisk.
- Season the chicken all over with kosher salt. Add it to the marinade and toss to coat. Leave at room temperature for 30 minutes.
- Lightly oil the grates and preheat a gas grill or indoor griddle to medium. Arrange the chicken in a single layer and grill for 2 to 3 minutes per side, until the internal temperature reaches 155 to 160°F.
- Move the chicken to a large plate and loosely tent with foil. Rest, covered, for about 5 minutes, until the internal temperature reaches 165°F.
- Sprinkle with the chopped Italian parsley and serve.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.