5 from 129 votes
Grilled Chicken Breast, Juicy and Tender
This recipe delivers grilled chicken breast marinated in a blend of honey, brown sugar, soy sauce, garlic, sriracha, lime zest, and ginger, producing a balance of sweet, spicy, and tangy flavors. The chicken is first thoroughly dried, tenderized, salted, then marinated for several hours, ensuring juiciness and flavor punch. Grilling creates appealing charred marks with a juicy interior, ideal for a main dish served with fresh cilantro garnish.
Prep Time
15 mins
Cook Time
8 mins
Servings:
6
Calories:
240 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 240
% 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.