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Grilled Chicken Breast

For even cooking, pound the chicken breasts to an even thickness, about 1/2", or cut into 2" pieces for threading on skewers for the grill.
Prep Time15 minutes
Cook Time15 minutes
Marinating Time2 hours
Total Time2 hours 30 minutes
Course: Building Blocks
Cuisine: Mediterranean
Keyword: chicken, grilled
Servings: 4
Calories: 284kcal

Equipment

  • Frying pan, grill pan or grill
  • Gallon Ziploc bag
  • Tongs

Mise en place

  • 2 lbs boneless skinless chicken breasts pounded flat (about 1/2" thickness), or cut into 2" pieces for skewers

Marinade

  • 1/4 C olive oil extra virgin
  • 2 cloves garlic chopped
  • zest of 1 lemon save the juice for later
  • 2 Tbsp dried oregano
  • 1 tsp salt kosher
  • 1 tsp pepper fresh cracked
  • 1 pinch red pepper flakes optional

Method

  • Make the marinade. Install all marinade ingredients into Ziploc bag. Mix to combine.
  • Install chicken in the Ziploc bag. Toss to ensure chicken is coated. Put in refrigerator for 2 hours, or overnight.
  • (If making skewers) Soak some bamboo skewers in water at least 30 minutes prior to threading chicken onto them for grilling.
  • Bring chicken to room temperature, about 30 minutes prior to grilling.
  • Remove chicken from marinade, thread on skewers (if using), and cook over medium-high heat, turning frequently, about 10-15 minutes. Remove to a plate to let rest, at least 5 minutes before serving.

Notes

Serve with a squeeze of lemon juice or top with some "lazy" salsa, chimichurri, pesto or pan sauce, or simply slice and serve over a salad.  Grilled chicken breasts are great on sandwiches, over salads, added to soups and in kebob form.