THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
GRILLED CHICKEN BREASTS AND PIECES
Steps:
- Remove and discard excess fat from chicken. Rinse and pat dry. Remove skin, if desired. Sprinkle with salt and pepper to taste. Arrange chicken, bone side down in center of cooking grate. Cover grill. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear.
- Note: If preparing barbecued chicken, season with favorite barbecue rub and brush sauce on chicken during the last 15 minutes of cooking time to prev
GRILLED BONE-IN CHICKEN BREASTS AND PIECES
Provided by Elizabeth Karmel
Categories Chicken Poultry Kid-Friendly Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Healthy Small Plates
Number Of Ingredients 3
Steps:
- Grilling Method: Indirect/Medium Heat
- Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.
- Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F. If you don't have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
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