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Grilled Chicken Breast


In the cooler months, Oven Baked Chicken Breasts are always on our table but come warm weather, we switch over to cooking everythingIn the cooler months, Oven Baked Chicken Breasts are always on our table but come warm weather, we switch over to cooking everything on the grill or BBQ! Grilling chicken breasts over a medium high heat helps to seal the juices in, keeping your chicken breasts nice and moist. The higher heat gives a nice sear adding the char from the barbecue that we all love so much!
If your chicken breasts are very thick in some areas and thin in others, use a meat tenderizer to pound them and even them out slightly. Having them at a somewhat even thickness helps to ensure an even cooking time and perfectly moist grilled chicken!

Boneless chicken breasts are very lean and can dry out easily if overcooked. I’ve found the best way to make tender grilled chicken breasts is to marinate them. You don’t have to marinate for a long time, 30 minutes is good if you can (I like to prep my sides while I wait).

on the grill or BBQ! Grilling chicken breasts over a medium high heat helps to seal the juices in, keeping your chicken breasts nice and moist. The higher heat gives a nice sear adding the char from the barbecue that we all love so much!

If your chicken breasts are very thick in some areas and thin in others, use a meat tenderizer to pound them and even them out slightly. Having them at a somewhat even thickness helps to ensure an even cooking time and perfectly moist grilled chicken!

Boneless chicken breasts are very lean and can dry out easily if overcooked. I’ve found the best way to make tender grilled chicken breasts is to marinate them. You don’t have to marinate for a long time, 30 minutes is good if you can (I like to prep my sides while I wait).


How to Make a Marinade for Grilled Chicken Breasts
A marinade is the perfect way to add flavor to grilled chicken (and it can help tenderize). I try to allow for 30 minutes or more if possible! There are a few essential ingredients in a marinade.
Oil: Most often the base of marinades.
Acid: This helps tenderize the meat by breaking down tougher proteins (vinegar or lemon juice are good options)
Sugar: Helps with flavor and the caramelization process. (Honey or brown sugar are common).
Seasonings: This is the flavor profile, you can use anything from Italian seasoning to curry powder to season your marinade. This may or may not include salt.
Time: Give yourself time to allow your meat to marinade. The purpose of the marinade is not only to add flavor but to help tenderize your meat. For chicken I allow 30 min to 4hrs.

The marinade in this recipe caramelizes on the outside of the chicken when grilled, creating a beautiful flavor and an incredibly juicy tender chicken breast!


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