How to Grill Chicken

Ingredients

• 4 pieces Boneless Skinless Chicken Breast (organic, about 6‑8 oz each, trimmed and pounded to uniform thickness)
• 2 tablespoons Soy Sauce (low‑sodium)
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons Honey
• 2 tablespoons Lemon Juice (freshly squeezed (juice of 1 lemon))
• 1 tablespoon Dijon Mustard
• 2 tablespoons Olive Oil (extra‑virgin)
• 3 cloves Garlic (minced or pressed)
• to taste Salt (added just before grilling)
• to taste Black Pepper (freshly ground)
• 2 stalks Green Onions (thinly sliced)
• 2 tablespoons Capers (rinsed)
• 1 teaspoon Anchovy Paste (or 2 anchovy fillets, minced)
• ½ teaspoon Crushed Red Pepper Flakes
• 1 teaspoon Lemon Zest (fresh)
• 2 tablespoons Lemon Juice (for sauce) (fresh)
• 1 teaspoon Red Wine Vinegar
• 2 tablespoons Olive Oil (for sauce) (extra‑virgin)

Instructions

1. Trim and Pound Chicken

   Pat chicken breasts dry, trim any fat tail ends, then place between two pieces of plastic wrap and pound with a meat mallet until both halves are an even ½‑inch thickness.

   Time: PT5M

2. Prepare Marinade

   In a mixing bowl combine soy sauce, Worcestershire sauce, honey, lemon juice, Dijon mustard, olive oil, and minced garlic. Mix well.

   Time: PT5M

3. Marinate Chicken

   Place the chicken breasts in a zip‑top bag, pour the marinade over them, squeeze out all air, seal, and massage to coat. Refrigerate for at least 4 hours, preferably overnight.

   Time: PT4H0M

   Temperature: 4°C

4. Pre‑heat Grill

   For a gas grill, turn one burner to high (≈450‑500°F) and leave the other off to create a direct‑heat zone. For charcoal, pile coals on one side. Allow grill to heat 10 minutes.

   Time: PT10M

   Temperature: 450‑500°F

5. Sear Chicken (Direct Heat)

   Place chicken skin‑side down (presentation side) on the hot zone at a diagonal. Grill 2‑3 minutes without moving, then rotate 90° to create cross‑hatch marks and grill another 2‑3 minutes.

   Time: PT6M

   Temperature: 450‑500°F

6. Add Salt and Finish Indirectly

   Sprinkle a light pinch of salt over the breasts, then move them to the indirect‑heat side (or lower the gas burner to medium, ~325‑350°F). Close the lid and cook until internal temperature reaches 162‑165°F, about 4‑5 minutes.

   Time: PT5M

   Temperature: 325‑350°F

7. Rest Chicken

   Transfer the cooked breasts to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing.

   Time: PT5M

8. Make Salsa Verde (Optional)

   In a food processor pulse green onions, capers, garlic, anchovy paste, and crushed red pepper until fine. Transfer to a bowl, stir in lemon zest, lemon juice, red wine vinegar, and olive oil until combined.

   Time: PT5M

9. Serve

   Slice the rested chicken against the grain, drizzle with salsa verde or serve on the side. Pair with salad, grilled veggies, or rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

10 g

Fat

8 g

Fiber

0 g