This is my favorite grilled chicken breast recipe, it’s so juicy and flavorful, perfect on salads, sandwiches or meal prep!
Grilled chicken breast
When it comes to preparing grilled food juicy chicken breast In my house, the thinner the better! Thinner chicken cutlets cook faster and more evenly, and their thinner size allows the marinade to penetrate better, resulting in tastier chicken meat. Here I marinated the chicken breasts with olive oil, garlic, red wine vinegar and dried herbs. These grilled chicken breast fillets are perfectly charred and delicious. They’re an easy, healthy, low-fat, high-protein meal. And so versatile you can prep it for meal prep! Add them to salads or bowls, sandwiches, or as a main course with vegetables and grains. The grilling process gives the chicken a slightly smoky flavor that is undeniably delicious. No BBQ? Try these juicy air fryer chicken breast fillets!
Why This Recipe Works!
- Faster Cooking Time: Thin chicken cutlets cook much faster than whole chicken breasts due to their smaller size. This is a great advantage when you want to quickly prepare a meal.
- Even Cooking: Cooking a thick piece of chicken evenly can be a challenge. The outside may already be overcooked by the time the inside is fully cooked. Thin chops give you an evenly cooked piece of chicken, reducing the risk of drying out or, conversely, undercooking.
- Penetrating the marinade: Because cutlets are thinner, marinades and seasonings can penetrate better, resulting in tastier chicken meat.
- Versatility: Thin chops are great for a variety of dishes like sandwiches, salads or pasta as they’re easy to layer or slice.
Ingredients
- Boneless skinless chicken breastpreferably organic (boneless chicken thighs work too)
- Chicken Marinade: Extra virgin olive oil, crushed garlic, dried Italian herbs or dried oregano to taste, red wine vinegar, kosher salt and black pepper
- Optional variations: add garlic powder, onion powder, smoked paprika powder, or substitute lemon juice for vinegar.
How to make grilled chicken breasts
- Prepare the chicken: Start with your skinny 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 Chicken: Combine olive oil, garlic, dried herbs, and vinegar in a large, deep, shallow bowl. Season the chicken with salt and black pepper on both sides, then add to the marinade. Then making sure they are evenly coated, cover and marinate in an airtight container in the fridge for 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 using a charcoal grill, wait until the coals are covered with white ash.
- Cook chicken: Once your grill is heated up, oil the cooking grates and add the chicken. Grill the chicken for about 2-3 minutes on each side or until brown and the internal temperature reaches 165°F (74°C). Because the schnitzels are thin, they cook quickly. Be careful not to overcook them, as overcooking the chicken can dry it out.
- Rest and Serve: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to spread throughout the chicken, making it more tender and flavorful.
What to serve with grilled chicken
You can serve grilled chicken with a side of creamy cucumber salad, grilled vegetable towers, asparagus, broccoli, grilled zucchini, on a fresh salad, or in a sandwich or wrap.
How to cut chicken breasts into thin cutlets
When making thin chicken cutlets, the chicken must be pounded to an even thickness. Here is a simple method:
What you will need:
- Boneless skinless chicken breasts, about 8 ounces each
- Plastic wrap or a large zippered bag
- A meat mallet, rolling pin, or heavy skillet
- A cutting board
Instructions:
- Prepare your chicken: Start with boneless, skinless chicken breasts. Remove excess fat or connective tissue.
- Prepare the cutting board: Place a piece of plastic wrap on a cutting board. Place the chicken breasts on the plastic wrap with butterflies, then fold over the top of the chicken. Alternatively, if you don’t have plastic wrap, place the chicken in a ziplock bag and leave the top open (to allow air to escape).
- Pound the chicken: Using a meat mallet, rolling pin, or the bottom of a heavy skillet, gently pound the chicken breasts to an even thickness. Start in the center and work your way outwards. You are aiming for a thickness of about 1/4 inch.
- Prepare to Cook: Now your chicken cutlets are ready for seasoning and cooking. Because they’re thin, they cook quickly—just a few minutes per side in a skillet or on the grill over medium-high heat.
Remember to always handle raw chicken with care to avoid cross-contamination and to thoroughly clean all surfaces and utensils after handling raw chicken.
More grilled chicken recipes
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Prepare the chicken: Start with your skinny chicken cutlets. If you haven’t already, follow the instructions above to pound your chicken to an even thickness of about 1/4 inch.
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Marinate Chicken: Combine olive oil, garlic, dried herbs, and vinegar in a large, deep, shallow bowl. Season the chicken on both sides with salt and black pepper and add to the marinade.
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Then making sure they are evenly coated, cover and marinate for at least 30 minutes but preferably up to 2 hours for better flavor. Or as long as overnight.
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Preheat your grill: Heat your grill or grill pan to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash.
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Grill chicken: Once your grill is heated up, oil the grates and add the chicken cutlets. Grill the chicken for about 2-3 minutes on each side or until brown and the internal temperature reaches 165°F (74°C). Because the schnitzels are thin, they cook quickly. Be careful not to overcook them as overcooking the chicken can dry them out.
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Rest and Serve: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to spread throughout the chicken, making it more tender and flavorful.
Last step:
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Portion: 2 pieces, Calories: 339 kcal, Carbohydrates: 1.5 G, Protein: 51 G, Fat: 12.5 G, Saturated Fatty Acids: 2 G, Cholesterol: 165.5 mg, Sodium: 523.5 mg, Fiber: 0.5 G