![]() Extra virgin olive oil can be used in place of regular refined olive oil if you want a little more flavor from this ingredient.This recipe is always a favorite in my house for Summer and Spring.In a pinch water can be used in place of chicken broth, like as done in a standard brining solution.Sugar or maple syrup can be used in place of honey.For lemony chicken use 1 Tbsp lemon zest or you could even use lemon juice in place of chicken broth but don’t marinate longer than a few hours for a better texture (don’t use zest and juice or it will be overly lemony).Increase flavor by adding spices such as sweet or smoked paprika, cayenne pepper or onion powder. ![]() Substitute fresh herbs for dried and use 1 Tbsp to 2 Tbsp depending on the herb (basil, parsley or cilantro use 2 Tbsp, rosemary, oregano or thyme only use 1 Tbsp).Try other herbs in place of they thyme such as basil, rosemary, parsley, cilantro, dill, or oregano.Use chicken thighs in place of chicken breasts (about 5 to 6 oz in size is great).Possible Substitutes and Variations for This Recipe If you double the recipe double all ingredients.It can be a bit larger or smaller, just adjust grill time accordingly. Chicken doesn’t have to be exactly 8 oz each piece.Let chicken rest for 5 minutes so the interior juices evenly redistribute and don’t end up loosing a lot to the cutting board or plate if you slice into the meat early.Use an instant read food thermometer to cook just to 160 to 165 so you don’t end up with dry chicken breasts.Allow adequate time for the chicken to soak in the marinade for more flavor. ![]() For best results don’t skip pounding the chicken to even out it’s thickness more, otherwise thinner ends will by dry by the time the center is cooked.I like to buy the vacuum pack sealed, air chilled chicken breasts at Costco which haven’t failed me over the years. I think we’ve all had our fair share of chewy chicken. Helpful Tips for the Best Grilled Chicken Let rest off heat about 5 minutes then serve or refrigerate and use within 3 days.Grill chicken, covered, until center or each piece is just 160 to 165 degrees, about 5 to 6 minutes per side for 8 oz chicken breasts.Preheat a gas grill over medium-high heat to 425 degrees.Let chicken rest in fridge 2 hours and up to 12 hours.Pour mixture over chicken in bag then seal bag while pressing excess air out and rub marinade over. In a small mixing bowl whisk together olive oil, chicken broth, garlic, honey, thyme, salt and pepper.Transfer chicken breasts to a resealable bag.Cover with plastic wrap and pound chicken with the flat side of meat mallet to help even out its thickness (it should be about 3/4-inch thick). Grilled Chicken Breast Recipe Ingredients Just stick to the method and you’ll be good to go from there. ![]() There are plenty of substitutions and variations you could try (see ideas listed below). This is also a very versatile base recipe, you don’t have to make it exactly as done here. There’s just a few simple keys to success here like allowing enough time for the chicken to soak in the liquid mixture and closely monitoring internal temperature of the chicken toward the end of grilling (chicken breasts dry out quickly past 165 degrees). It’s also great for meal prep since it keeps for several days in the fridge after being cooked (or you could even freeze it). But if you’ve got an all-purpose grilled chicken this juicy and tender you’ll be happy to serve and eat it all on it’s own and the whole crew will love it! There are countless ways to use it from salads, sandwiches, soups, pizza and more. Grilled chicken is a go-to staple food especially during warm summer months plus it’s a healthy lunch or dinner option. Grilled Chicken Breasts – its an easy and all-purpose grilling recipe! Lean chicken breasts are soaked in a solution that’s a cross between a marinade and brine (AKA brinerating) and it leaves you with perfectly juicy and flavorful chicken!
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