Easy grilled chicken
Use this easy grilled chicken as a main dish, as an addition to all sorts of dishes, or even meal prep it ahead of time for easy meals later.
Ingredients
- 1-2 lbs boneless skinless chicken breasts or thighs
- 2 tablespoon olive oil
- 1 tablespoon soy sauce
- Juice of half a lemon
- 1 tablespoon chopped fresh herbs , such as basil, cilantro, thyme, chives, rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Trim off any fat from chicken thighs. If using chicken breasts, slice into tenders if desired
- Toss chicken with marinade ingredients: olive oil, soy sauce, fresh lemon juices, herbs, and salt and pepper. Make sure its evenly coated.
- Let the chicken rest in the marinade for at least 15 minutes and up to 24 hours (if marinating longer than 30 minutes, store in an airtight container in the fridge). The longer the chicken rests, the more flavor it will absorb.
- Preheat outdoor grill (or a grill pan over the stove) to medium high heat. Place chicken over grill grates and cook for about 4-5 minutes per side, until chicken is nicely charred. Once chicken is flipped, reduce heat so it cooks through completely before the outside chars too much.
- Chicken is done when an instant-read thermometer reaches 160-165°F degrees in the thickest part of the meat. Timing may vary depending on the size of your chicken and if you're using breasts or thighs. Don't overcook!
- Remove chicken from the grill, cover with foil, and let rest for 5-10 minutes to juices can redistribute and carryover cooking can finish bringing the chicken to 165°F.
- Serve chicken as desired. Store leftovers in the fridge for up to 5 days, or in a freezer ziplock bag in the freezer for up to 1-2 months. Thaw overnight in the fridge before using.
Video
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