Learn the method for how to grill chicken breasts that are super-juicy, and never ever dried out.
Ingredients
4 boneless skinless chicken breasts (about 1 and 1/2 lbs.)
1/2 cup olive oil
1/4 cup lemon juice
1 tsp. dried thyme leaves
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
Instructions
Cut the chicken breast in half width-wise.
In a medium bowl combine the olive oil, lemon juice, thyme, garlic powder, salt and black pepper. Pour it over the chicken breasts. Refrigerate for an hour at most. You’re just trying to get some flavor on there.
Oil your grill grates: When your grill is cold, dip paper towel into an oil. Then rub that oiled towel onto your grates.
Once your grill pan is hot, remove the chicken breasts from the marinade, shaking off any excess. Throw out the marinade. Put the chicken breasts onto the grill in a single layer, as spaced out as you can given your surface and the number of breasts you have. Cook for about 7 minutes per side. You can cut into one and see if it’s white all the way through, not pink. They’ll be nice and brown with good char marks when they’re done.
Take them off of the grill pan and put them on a clean serving plate. Let them rest for 5 minutes before serving. This resting time is so that the juices won’t rush out of the chicken when you cut in for that first bite.
Enjoy Grilled Chicken with mashed potatoes !
Nutritional Facts :
Calories Per Serving: 370
Total Fat 11.8g Cholesterol 198.6mg Sodium 219.7mg Total Carbohydrate 0.9g Sugars 0.3g Protein 61.3g Vitamin A 24.8µg || Vitamin C 4.5mg
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