4.6 from 15 votes
Grilled Chicken Breast
This grilled chicken breast recipe will be the JUICIEST you’ve ever had. The secret is a marinating technique borrowed from Chinese cooking.
Prep Time
20 mins
Cook Time
20 mins
Marinating Time
12 hrs
Total Time
12 hrs 30 mins
Servings: 4
Calories: 296 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound boneless chicken breasts (with or without skin)
- ⅓-½ cup water
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon minced garlic
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
Instructions
- Pound the chicken breast on both sides with the back of a Chinese cleaver/chef’s knife, rotating the chicken 90° to make a crosshatch pattern. (You could also use a meat mallet.) This process will loosen the meat texture so the marinade can better penetrate.
- In a large bowl, mix the chicken breast with the water, a couple of tablespoons at a time, massaging it in with your hands until the chicken absorbs it. Keep adding it a couple tablespoons at a time until the chicken stops absorbing water. The process takes about 10 minutes.
- To make the marinade, strip the tender thyme leaves off the woody stems and discard the stems. Do the same with the oregano. Finely chop the herbs. Next, mince the garlic.
- Add the chopped herbs and garlic to the bowl with the chicken, along with the olive oil, salt, and pepper. Mix well, cover, and refrigerate overnight or at least 8 hours.
- Take the chicken out 1 hour before grilling so it’s not stone cold when it hits the hot grill. Preheat your grill. You want to start with a brushed grate and a hot temperature (in the ballpark of 400-500°F/200-260°C).
- If you’re using skin-on chicken, place the chicken skin side down. Use any remaining marinade to baste the chicken at the beginning of the grilling process. Rotate the chicken a half turn to get nice grill marks before flipping. The chicken should take about 6-8 minutes to cook depending on how hot your grill is (3-4 minutes per side). Try not to flip the chicken too many times during the grilling process.
- We grilled ours on a gas grill, and it took closer to 8 minutes. If we were using very hot charcoal, it probably would be done in about 6 minutes. Thinner pieces will also cook faster. When in doubt, use an instant read thermometer. We consider chicken to be done at around 160°F-ish. It will continue to come up to 165°F as it rests. Let the chicken rest under an overturned plate or foil for 5-10 minutes before serving!
Cup of Yum
Notes
- Total time includes 12 hours marinating time (overnight).
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
509mg
(21%)
Potassium
286mg
(8%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
199IU
(4%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 509mg | 21% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.