The epitome of grilled chicken breasts begins with an impeccable marinade, culminating in the flawless technique for optimal cooking, adorned with artfully executed grill marks.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Marination Duration: 4 hours
Resting Period: 10 minutes
Total Duration: 4 hours 40 minutes
Yield: 6 servings
There are few dishes as universally beloved as the quintessential grilled chicken breasts. Every culinary enthusiast requires a foolproof recipe—here’s where we come in. Discover the art of grilling chicken breasts at home with this time-honored, test kitchen-approved recipe.
Marinade for the Ultimate Grilled Chicken Breast
A sublime marinade encompasses five quintessential elements, according to culinary maestro and senior producer Nicole McLaughlin: a salty component, a sweet element, an acidic agent, a fat, and aromatic ingredients. Here’s what you’ll require for this unparalleled chicken marinade:
- Olive oil: Serves as the foundational element, ensuring moisture retention.
- Dijon mustard: Imbues a complex, sharp, and delightfully tangy essence.
- Honey: Introduces a delicate sweetness.
- Soy sauce: Contributes an umami-rich saltiness.
- Lemon juice: Infuses a refreshing zest.
- Garlic: Essential for imparting profound flavor.
- Ground spices: Onion powder and ground ginger elevate the flavor profile.
Grilling Chicken Breasts: A Concise Guide
Here’s a succinct overview of the steps involved in grilling chicken at home:
- Preparation: Trim the chicken and pound it to achieve uniform thickness.
- Marination: Prepare the marinade, then marinate the chicken for at least four hours or up to overnight.
- Grilling: Grill the chicken.
Optimal Grilling Duration for Chicken Breasts
The chicken is perfectly cooked when it easily releases from the grill and exhibits dark brown grill marks. This typically requires about 3 minutes per side. However, the importance of a meat thermometer cannot be overstated. Inserted into the thickest part of the breast, the thermometer should read at least 165 degrees Fahrenheit.
Test Kitchen Insights
Here are some expert grilling tips from Nicole:
- Grilling Novices: If you’re new to grilling, Nicole advises starting with chicken thighs instead of breasts, as they have a higher fat content and are more forgiving. This recipe is adaptable to any chicken cut you prefer.
- Trimming: Trim the chicken breasts beforehand to ensure even cooking. You might need to pound the chicken breasts to achieve uniform thickness. Nicole recommends reserving any excess pieces for stir-fries or homemade stock.
- Marination Technique: Nicole doesn’t bother dirtying a bowl for marinating; she simply combines everything in a resealable plastic bag.
- Grill Preparation: She prepares her grill by oiling a clean old towel, then uses tongs to rub the oil evenly over the grates.
Ingredients
- 6 (6-ounce) skinless, boneless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, finely minced
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon ground ginger
- Oil or cooking spray
- 2 teaspoons kosher salt
Instructions
- Preparation: Trim any excess fat from the chicken. Place a piece of plastic or parchment over each chicken breast on a solid, level surface, and pound the thick end to flatten it to an even thickness.
- Marination: Place the chicken in a large resealable plastic bag. Add the olive oil, Dijon mustard, honey, soy sauce, lemon juice, garlic, onion powder, and ginger to the bag. Expel any excess air from the bag and seal it tightly. Massage the chicken in the bag until the marinade is fully incorporated and the chicken is well coated. Refrigerate for at least 4 hours or overnight, turning the bag occasionally.
- Grilling: Preheat an outdoor grill to high heat, about 400 degrees Fahrenheit (200 degrees Celsius). Brush the grill grates with oil or coat them with cooking spray. Place the chicken, top side down, on the grill. Sprinkle evenly with salt. Cook undisturbed until the chicken easily releases from the grill and has dark brown grill marks, about 3 minutes. Reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius) or medium heat, then flip and cook for an additional 5 to 7 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (73 degrees Celsius). Remove from heat and let stand for 5 to 10 minutes before serving.
Nutritional Information (per serving)
- Calories: 406
- Fat: 15g
- Carbohydrates: 11g
- Protein: 54g
