Grilled boneless, skinless chicken breasts are so satisfying and easy to master. A simple marinade, such as this one, flavors and tenderizes the breast meat, making a longer marinating time worthwhile—so plan accordingly. Serve as an entrée with side dishes, or slice the breasts and top a salad for a summertime meal.
Instructions
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Whisk the marinade ingredients. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. Remove the chicken breasts from the refrigerator 20 minutes before grilling.
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Prepare the grill for direct cooking over medium heat (350º to 450ºF).
- Prepare the grill for cooking over medium heat (400°F) .
- Prepare the grill for direct cooking over medium heat (350° to 450°F) .
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Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
- Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
- Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F , 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Marinade
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