Grilled Chicken Breast, Juicy and Tender
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Servings
6
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Calories
240 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Grilled Chicken Breast, Juicy and Tender
Description
The Grilled Chicken Breast recipe starts by drying and lightly pounding skinless, boneless chicken breasts for even thickness and better texture. A kosher salt rub enhances moisture retention. The marinade combines sweet elements like honey and brown sugar with soy sauce’s saltiness, garlic, sriracha spice, lime zest, lime juice acidity, and ginger warmth. The chicken soaks in the marinade for 2-3 hours, absorbing these complex flavors.
Cooking on a preheated grill with occasional basting from reserved marinade develops grill marks and a richly flavored crust while keeping the meat tender and moist. The resting step before slicing allows juices to redistribute. The chicken pieces finish with a fresh cilantro garnish adding herbal brightness.
This grilled chicken is suitable for dinners where juicy, well-seasoned poultry is desired. It can be paired with rice, vegetables, or salads and works well as a protein for wraps or grain bowls. The recipe suggests flexibility for indoor or outdoor grilling and notes variations with chicken thighs for extra tenderness.
For indoor stovetop grilling, use a cast iron pan for best results. Marinating evenly and not overcooking are key to maintaining moistness. Reserved marinade used during grilling builds layers of flavor and prevents drying out the chicken. Resting the meat briefly after grilling improves tenderness before serving.
Ingredients
- 3 lb chicken breast boneless and skinless
- ⅓ cup honey 2 tablespoons, pure
- ¼ cup brown sugar packed
- ¼ cup soy sauce regular
- 8 cloves garlic minced
- 2 TB sriracha adjust as needed
- lime zest of 1
- 3 TB lime juice freshly squeezed
- 1 tsp ginger ground or freshly grated
- ¼ tsp table salt
- oil freshly chopped cilantro for garnish, for cooking
Instructions
- Dry: thoroughly dry chicken with paper towel and pierce with fork throughout. Lightly pound pieces into even thickness. Sprinkle both sides of chicken pieces with light layer of kosher salt (kosher salt is much coarser than table salt.)
- Marinade: in a large pan or bowl, whisk together all remaining ingredients into a well-combined marinade. Reserve 1/4 cup of the marinade for later. Add chicken to the pan/bowl of marinade, turning to coat well. Marinade 2-3 hours, turning occasionally to re-coat.
- Grill: coat indoor or outdoor grill with oil, heating over medium-high heat until hot. Place chicken evenly on grill and cook until nice grill marks appear and center is no longer pink, approx. 4 min/side (time depends on thickness) and basting occasionally with your 1/4 cup of reserved marinade.
- Rest: let cooked chicken sit at room temp for 2-3 minutes before cutting into it. Serve immediately with freshly chopped cilantro for garnish, if desired.
Notes
- For even juicier grilled chicken, consider using boneless skinless thighs which tolerate slight overcooking better.
- Use a cast iron pan for indoor grilling to mimic outdoor grill results effectively.
- Reserve part of the marinade to baste the chicken while grilling, enhancing moisture and flavor.
- Rest the chicken for a few minutes after grilling to allow juices to redistribute before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 48g | 96% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 552mg | 23% |
| Potassium | 882mg | 19% |
| Fiber | 0.1g | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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