This recipe is fabulous and will become a staple in your home and will astound your guests for any dinner party or BBQ.
I will share with you some specific details to make sure that your chicken will not dry out and be most flavorful. We mostly BBQ with charcoal, but this recipe works with any type of grill you might have.
One thing about this recipe is it is perfect for 2 as this gives you leftovers for the week, whether it be chicken salad, quesadillas or a great fried rice. Will share that recipe soon.
I like to marinade my chicken in a zip lock bag because you can turn the bag often to make sure each piece of chicken gets fully coated before grilling.
Most people like to pound their chicken filets but if you are a master griller, this recipe will be super flavorful and not dry out at all.
One special ingredient as well is a little lemon to balance all the flavors, you can use lemon zest or even a little Italian lemon Olive Oil. Today I am using lemon zest.
So here we go with the ingredients:
4 boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves minced
1 teaspoon dried thyme
½ teaspoon dried oregano
1 ¼ sea salt
½ teaspoon fresh ground pepper
1 ½ teaspoon lemon zest
Here is the magic of the marinade and grilling the chicken:
Place all ingredients into zip lock bag and mix well. Once mixed up, place the chicken into the bag and massage the marinade into each piece of chicken.
Once all mixed up, place bag into refrigerator for at least 4 hours. If you are around the house, flip the bag often to make sure that the breasts are completely coated.
To prepare the grill, clean it off once the coals are grey. We like to spray will grilling Pam to make sure the chicken does not stick. We like to grill on in-direct heat meaning that we place the chicken away from coals and the larger side of chicken close to the coals since it will take longer to cook that thickness.
Once the chicken gets white on that side it is time to turn the chicken. Immediately brush with margarine. Do not use butter as this will flame and burn the chicken. One other thing I will do as well is make a larger portion of the marinade and save some to mix with the margarine to brush on the chicken. This will bring out flavors and give the outside a great coating of all the seasonings.
Turn every 3-5 minutes until the chicken is firm.
I know you will love this recipe and may need to master the grill temperature to make your chicken the best grilled chicken ever.