Grilling chicken is not difficult, but you need to know a few things if you want that delicious, juicy inner.
After reading our expert guide, you’ll definitely be able to whip this up for your next weekend dinner or backyard gathering!
This is how to grill chicken breast fillet in 4 easy steps.
To do this, put the chicken breast in a Ziploc bag, and beat it with a mallet until it’s an even thickness throughout. This should help to make the chicken breast more level for an even sear.
You can use any recipe you like!
Most marinades are a combination of olive oil, vinegar (balsamic or red wine vinegar are great choices), garlic, and spices. Sometimes they add in lemon juice, Worcestershire sauce, dijon mustard, and in some, sugar.
Marinate the chicken for at least 30 minutes before grilling. We do not recommend you exceed 4 hours.
Don’t want to marinade your chicken? Check the FAQs below to find out how to brine it instead!
Preheat the grill to a medium to high heat and you should be ready to grill!
Make sure the temperature is at a medium while you’re grilling.
Place the chicken breast on the grill, and once the underside of the chicken has browned, flip it over.
Take it off the grill once the internal temperature reaches 165°F or until there is no more pink left, which you can check by cutting the chicken. The exterior of the chicken should be beautifully browned.
Let the chicken rest out of the grill for 5 minutes before slicing and serving. This is so that the juices don’t rush out when you slice it, and the chicken remains juicy.
It usually takes around 10 minutes for an average sized chicken breast fillet to cook on the grill, flipping at the halfpoint.
But the most important part is not the time, but how cooked it is. So make sure the surface is nicely browned and the inside is completely white.
If the heat you use is too high, then the skin will burn before the inside is cooked.
So the best temperature to use for grilling chicken would be medium to low heat on a charcoal grill, and medium on a gas grill.
The simplest way to do this is to brine your chicken. Doing this is simple, you just need to soak the chicken in 1/4 cup kosher salt dissolved in 4 cups of water for 30 minutes.
This is a great way to keep your chicken from drying out if you don’t want to use marinade.
Please do not substitute kosher salt for table salt, because of the difference in the size of their granules. If you use table salt, your chicken will come out too salty!
If your grill has a cover, covering is recommended, as it will help to make the chicken cook more evenly.
Another bonus to doing this, is that since it cuts off some oxygen, there will be less flare ups.
Though if you don’t have a cover, then it is not the end of the world!
Before you grill your chicken, here are some important points to remember.
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