Grilled Chicken Breasts

Definitely pound the breasts so they are even thickness. And marinate for at least an hour. I did find that this had way too much oil and too few herbs. I would cut the oil in at least half. Especially the salsa used after cooking should not swim in oil, and mine did.

Keeper. Added a bit of yogurt to marinade

I don’t own a grill. Can this be oven baked and if so at what temp and for how long? Thank you to anyone who answers.

Made this using fresh parsley and oregano from the garden - love the idea of making extra marinade to use as a sauce after grilling - more flavor and helps keep grilled chicken meat from seeming overly dry. It also perked up the steamed broccoli we had on the side.

I don't understand America's obsession with the chicken breast. We are always looking for ways to make it more flavorful and juicier. Just get chicken thigh. It's everything chicken breast is not at much cheaper price. Having said that, I find most chicken recipes taste better when cooked in oven. The grill tend to dry out chicken too much.

For grilling, chicken breasts should always be flattened so they cook evenly and retain their moisture. You're welcome.

Balsamic vinegar instead of lemon, carefully spray the grill with vegetable oil (maybe best done when flame is off), laying breasts or thighs close together on the grill keeps them juicier.

We liked this dish. The chicken kept it's juiciness, even though we had to cook ours quite a bit longer on the grill to reach 165º internally. And the marinade is a great companion. We just did the basic "poultry mix" from the grocer and pared down the ingredients for two.

I made this last night and was not impressed. Why use a whole cup of olive oil? The chicken was not overcooked, but it was not particularly tender. The flavor of the thyme and oregano that I used was overpowered by the lemon. I do not recommend this one.

Really good. Fresh and nice for a hot summer evening. But you have to be careful to not overcook them.

Nice marinade/sauce. I got to use a mixture of fresh herbs from my garden!

I substituted dry herbs and tasty, juicy result, but will go with the fresh herbs next time.

First, let them get to room temp, Next, (though every grill is different) cooking on medium or medium low heat really help to keep the moisture. Lastly, Drenching chicken breasts in oil before grilling can also be calamitous as the flames (even on medium) will rise and dry out the meat (any meat) and leave a gas or overtly bad taste. Room temp. Dry rub (or very light oil/mayo to make herbs adhere). medium heat. No oil.

Two thoughts, fwiw: 1. I butterfly the breasts, and they cook more evenly - never dry nor raw. 2. Then I cover the cooked chicken, like a great steak, for at least 10 minutes. I use two bowls, the top one inverted to retain the heat and condensation, allowing them to rest. Both steps work flawlessly for me every time.

If you can regulate the temp of the grill, after it gets super hot, brushed and oiled the grill, put the breasts on the grill and turn the temp lower. (This assumes your grill is propane and you can regulate). Watch the color of the breasts whiten on the sides, make your crosshatch, wait another minute and a half and flip them. Let the breasts cook through at a lower temp. If you are working with coal or wood build your fire on one side and finish the breasts away from the direct fire