Juicy, full of flavor grilled chicken that comes out perfect every single time! This chicken is going to be your go-to grilled protein all summer long.
Grilled chicken is summers best companion. From barbecues to quick weeknight dinners and everything in between, grilled chicken is a summer staple. Now, if you’re used to dry and flavorless grilled chicken, it may not be a staple in your house. Well I’m here to show that grilled chicken can be amazing!
I don’t want to toot my own horn or anything, but seriously my grilled chicken really is pretty darn good. The secret is to pound it! No more thick pieces of dry and flavorless chicken. For years I would throw a chicken breast on the grill and hope it would come out perfectly juicy. Sadly, that never happened. This is because chicken breasts aren’t even in thickness, so by the time the thick part cooks the thin part is like leather. Cutting each piece into 2 cutlets and then pounding them not only solves that problem, but it allows you to stretch the portions!
Let’s go through it step by step…
First up you want to lay the chicken on a cutting board and make sure you have a sharp knife. Place your hand on top of the chicken and then slice it evenly down the center with the knife. Be very careful so you don’t cut yourself! Just keep any eye on the knife as your slicing – don’t be intimidated it’s pretty quick and easy to do.
Essentially you’re just cutting the chicken breast into 2 smaller ones. If the chicken you have is smaller pieces, you can just butterfly it and then pound it, or if it’s really small just pound it out so it’s even in thickness.
Once you have your chicken in two pieces, cover them with plastic and then pound it with a meat mallet until they are even in thickness. This is what allows the chicken breasts to cook evenly and stay juicy.
Now it’s time to season them up! You can use whatever herbs and spices are your favorites. I generally use dry rubs, but you can also use a wet rub or marinade. Some of my favorite blends are a simple italian seasoning, herbs de provence, and lemon-pepper. I also love using a creole rub when I want something spicy.
You can serve the grilled chicken as is alongside some potatoes and veggies, or use it to top salads, toss in pastas, for sandwiches, wraps, etc. The possibilities are endless when it comes to this grilled chicken!
- 2 Large Chicken Breasts
- 1 Tablespoon Oil (Olive Oil, Melted Coconut Oil, etc.)
- 3 Tablespoons Herb or Spice Rub*
- Using a sharp filet knife or other sharp knife, cut each chicken piece into 2 cutlets. To do this, lay a chicken breast flat on a cutting board. Place your hand on top of the chicken and then take your knife and slice it into 2 pieces – your hand is a guide to keep the knife gliding through the chicken. Be very careful and go slowly!
- Pound each piece of chicken (cover with plastic wrap) with a meat mallet until they are at an even thickness. You want the chicken pieces as thin as you can go without tearing the meat.
- Once you have your chicken pieces, coat them with the oil and then coat them in your favorite herb or spice rub.
- Preheat your grill to 400º or heat a grill pan over high heat.
- Add the chicken pieces to the grill at an angle. Cook for 2 minutes and then shift each piece on the opposite angle for another 2 minutes. This is what will give you perfect hatch marks on the grilled chicken! Flip the chicken and repeat on the other side. 4 minutes is perfect for thin cutlets. If your chicken is a little thicker, add a few more minutes to the cooking time.
- Allow the chicken to rest for 5 minutes before slicing and serving.
- *You can use any of your favorite herbs and spices – I love Italian seasoning, herbs de provence, or lemon-pepper. If you want something spicy try a creole spice mix. The possibilities are endless!