Description
This grilled chicken breast recipe delivers juicy, flavorful results with a simple marinade of olive oil, garlic, honey, thyme, and chicken broth. Perfectly tenderized and cooked over medium-high heat, the chicken is a healthy, protein-rich main dish ideal for a quick weeknight dinner or weekend barbecue.
Ingredients
Chicken
- 4 (8 oz. each) boneless skinless chicken breasts
Marinade
- 1/4 cup olive oil
- 1/4 cup low-sodium chicken broth
- 1 Tbsp minced garlic
- 1 tsp honey
- 1 tsp dried thyme
- 1 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Pound the chicken: Place the chicken breasts on a cutting board, cover with plastic wrap, and use the flat side of a meat mallet to pound each breast to an even thickness of about 3/4 inch. This ensures even cooking.
- Prepare for marinating: Transfer the pounded chicken breasts to a resealable plastic bag for easy marinating.
- Make and apply the marinade: In a small bowl, whisk together olive oil, low-sodium chicken broth, minced garlic, honey, dried thyme, salt, and pepper. Pour the marinade over the chicken in the bag, seal it tightly while pressing out excess air, and massage the marinade over the chicken to coat evenly.
- Marinate: Refrigerate the chicken in the sealed bag for at least 2 hours and up to 12 hours to let the flavors penetrate and tenderize the meat.
- Preheat the grill: Heat a gas grill over medium-high heat to approximately 425°F (220°C). Close the lid to retain heat.
- Grill the chicken: Place the chicken breasts on the grill and cook, covered, for about 5 to 6 minutes on each side. Use a meat thermometer to ensure the internal temperature reaches 160 to 165°F (71 to 74°C) for safe consumption and optimal juiciness.
- Rest and serve: Remove the chicken from the grill and let it rest off the heat for about 5 minutes to allow juices to redistribute. Serve immediately or refrigerate and consume within 3 days.
Notes
- For best flavor and tenderness, marinate the chicken for at least 2 hours, but no longer than 12 hours to avoid overly soft texture.
- Use a meat thermometer to check the internal temperature to prevent overcooking and dryness.
- If you don’t have a meat mallet, you can use the bottom of a heavy skillet or rolling pin to pound the chicken.
- You can substitute dried thyme with fresh thyme if available; use about 1 tablespoon fresh thyme leaves.
- Serve grilled chicken with sides such as steamed vegetables, salads, or rice for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
