THE BEST GRILLED CHICKEN I'VE EVER MADE?

Ingredients

• 2 Tbsp Olive Oil (extra virgin, for the marinade and to coat the grill)
• 1 clove Garlic (minced)
• 1 Tbsp Lemon Juice (freshly squeezed from half a lemon, seeds discarded)
• 0.5 tsp Kosher Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.125 tsp Red Pepper Flakes (optional, for a mild heat)
• 1 tsp Fresh Rosemary (finely chopped; dried rosemary can be used (½ tsp))
• 2 pieces Chicken Breast (boneless, skinless, about 8 oz each)

Instructions

1. Make the Marinade

   In a mixing bowl combine olive oil, minced garlic, lemon juice, kosher salt, black pepper, red pepper flakes, and chopped rosemary. Whisk until blended.

   Time: PT3M

2. Butterfly and Pound the Chicken

   Trim any excess fat from the chicken breasts. Place a breast on a cutting board, cut horizontally almost all the way through, then open like a book. Repeat with the second breast. Cover with plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about ½ inch.

   Time: PT5M

3. Marinate the Chicken

   Put each flattened breast into its own Ziploc bag. Drizzle a tiny bit of olive oil inside the bag, seal, and turn to coat both sides. Add the prepared marinade, seal again, and massage gently so the chicken is fully coated. No waiting time needed; proceed to grill.

   Time: PT2M

4. Preheat the Grill

   Turn the gas grill to high, close the lid, and let it heat for 10 minutes. This super‑hot surface will help prevent sticking and create grill marks.

   Time: PT10M

5. Brush the Grates

   After preheating, open the lid and use a grill brush to sweep away any loosened debris. Lightly oil the grates with a spray of oil to further prevent sticking.

   Time: PT2M

6. Grill the Chicken

   Place the chicken breasts on the hot grates. Grill 3 minutes on the first side, then rotate each piece 45° and grill another 1½ minutes for cross‑hatch marks. Flip and grill the other side for 45‑60 seconds, or until internal temperature reaches 165°F.

   Time: PT4M

   Temperature: High

7. Rest and Slice

   Remove the chicken from the grill and let it rest on a plate for 2 minutes. Slice against the grain into strips or bite‑size pieces.

   Time: PT2M

8. Serve

   Serve the grilled chicken as is, over a salad, in wraps, or with your favorite side.

   Time: PT0M

Nutrition Facts

Calories

220

Protein

30g

Carbohydrates

2g

Fat

10g

Fiber

0g