Juicy Grilled Chicken Breast
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Additional Time
5 mins
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Total Time
27 mins
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Servings
2 servings
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Calories
382 kcal
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Course
Main Course
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Cuisine
American
Juicy Grilled Chicken Breast
Description
The recipe begins by cutting three shallow slits into each 8-ounce boneless, skinless chicken breast to facilitate marination. Olive oil, soy sauce, garlic powder, and black pepper are combined, then brushed onto the chicken to flavor the surface. Cooking is done on a preheated grill or grill pan. For medium-sized breasts, grilling about 6 minutes per side or using a dual-contact grill for six minutes total evenly cooks the meat.
During grilling, the marinade helps develop a lightly seasoned outer layer while the inside remains juicy. After removing from the heat, the chicken is coated again with any remaining marinade and loosely covered with foil to rest 5 to 10 minutes, which helps retain moisture when sliced. The result is tender chicken breast suitable for a variety of meals.
This simple grilled chicken can be served as an entrée, added to salads, or used in sandwiches. The balanced seasoning from soy sauce and spices offers subtle savoriness without overpowering the meat’s natural flavor.
Practical notes include using an instant-read thermometer to confirm the internal temperature of 165°F for safety. Larger breasts require slightly more cooking time and reduced grill heat to avoid burning. Leftovers store well refrigerated or frozen and reheat gently. Adjusting grill heat preserves texture and prevents dryness.
Ingredients
- 2 chicken breast 8 ounces each, boneless skinless
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or a gluten-free alternative, reduced-sodium
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Cut three shallow slits across the top of each chicken breast to help the marinade better penetrate the meat.
- Combine the olive oil, soy sauce, garlic powder, and black pepper in a small bowl. Divide the mixture between two small bowls. Use one of them and a pastry brush to brush the chicken breasts on both sides with the marinade.
- Heat a dual-contact electric grill or a grill pan on medium-high heat and lightly grease the grill.
- Grill the chicken breasts until cooked through and no longer pink, flipping them midway through cooking. Medium (8-ounce) chicken breasts should take about 6 minutes on a dual-contact grill or 6 minutes per side in a grill pan.
- Transfer the chicken pieces to a sheet of foil and use a clean pastry brush to coat them with the unused portion of the marinade.
- Loosely cover the chicken breasts with foil and let them rest for 5-10 minutes before slicing and serving.
Notes
- Use an instant-read thermometer to ensure the chicken reaches 165°F internally for safe consumption.
- For chicken breasts larger than 8 ounces, add about 1 extra minute of grilling per side and lower grill heat to medium to avoid burning.
- Rest the grilled chicken loosely covered with foil for 5-10 minutes to retain juiciness before slicing.
- Store leftovers in an airtight container refrigerated for 3-4 days or freeze for up to three months; thaw overnight before reheating gently.
- If the pan becomes too hot while cooking, reduce the heat to medium to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 382kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 53g | 106% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 719mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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