Description
Discover the secrets to a perfect Grilled Chicken Plate with this easy recipe. Learn tips for juicy, flavorful chicken and elevate your grilling game today!
Ingredients
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) dried oregano
- 1/4 teaspoon (1 ml) chili powder
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) pepper
- 4 boneless, skinless chicken breasts, about 2 pounds (907 g)
Instructions
- Mix together olive oil, lemon juice, minced garlic, oregano, chili powder, salt, and pepper in a small bowl until they are well blended.
- Put the chicken breasts inside a resealable plastic bag and use a meat mallet or rolling pin to flatten them to an even thickness of about ½-inch.
- Add the marinade into the bag with the chicken, seal it tightly, and place it in a baking dish to catch any potential leaks. Rotate the bag to ensure the chicken is fully covered with the marinade. Refrigerate for 30 minutes to 2 hours.
- Prepare your grill by cleaning the grates, then oil them. Preheat the grill to medium-high heat, between 375-450 degrees F.
- Take the chicken out of the marinade, discarding any leftover marinade. Grill each side of the chicken for 5-8 minutes until fully cooked, ensuring the internal temperature reaches 165 degrees F. For optimal grill marks and juicy chicken, start on a hotter section of the grill, then move to a cooler area to finish cooking.
- Allow the chicken to rest for 5 minutes before serving.
Notes
- Fresh lemon juice brightens the marinade, enhancing garlic and oregano.
- Finely mince garlic for even marinade distribution and deep flavor infusion.
- Flatten chicken for uniform cooking, preventing dryness while maintaining juiciness.