- No products in the cart.
BEST SELLING PRODUCTS
This is my go-to grilled chicken breast recipe, it comes out so juicy and flavorful, perfect over salads, sandwiches, or for meal prep!
When it comes to making grilled juicy chicken breasts in my house, the thinner the better! Thinner chicken cutlets cook faster, more evenly and because of their thinner size, allows the marinade to penetrate better giving you a more flavorful chicken. Here I marinated the chicken breasts with olive oil, garlic, red wine vinegar and dried herbs. These grilled chicken breasts are perfectly charred and delicious. They’re an easy healthy, low-fat, high protein meal. And so versatile to make ahead for meal prep! Add them to salads or bowls, sandwiches, or as a main with vegetables and a grain. The grilling process gives the chicken a slightly smoky taste that’s undeniably delicious. No grill? Try these juicy, air fryer chicken breasts!
You can serve grilled chicken with a side of creamy cucumber salad, grilled veggie towers, asparagus, broccoli, grilled zucchini, on top of a fresh salad, or in a sandwich or wrap.
Making thin chicken cutlets involves pounding the chicken to an even thickness. Here’s a simple method:
What you’ll need:
Remember, always handle raw chicken with care to avoid cross-contamination, and clean all surfaces and utensils well after they have come into contact with raw chicken.
Prepare the Chicken: Start with your thin chicken cutlets. If you haven’t already, follow the instructions above to pound your chicken to an even thickness of about 1/4 inch.
Marinate the Chicken: Combine olive oil, garlic, dried herbs and vinegar in a large deep shallow dish. Season chicken on both sides with salt and black pepper then add to the marinade.
Make sure they’re evenly coated then, cover and marinate at least 30 minutes, but preferably up to 2 hours for better flavor. Or as long as overnight.
Preheat Your Grill: Heat your grill or grill pan to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash.
Grill the Chicken: Once your grill is heated, oil the grates and add the chicken cutlets. Grill the chicken for about 2-3 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Because the cutlets are thin, they will cook quickly. Be careful not to overcook them, as chicken can become dry if cooked too long.
Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 2 pieces, Calories: 339 kcal, Carbohydrates: 1.5 g, Protein: 51 g, Fat: 12.5 g, Saturated Fat: 2 g, Cholesterol: 165.5 mg, Sodium: 523.5 mg, Fiber: 0.5 g