Moist Grilled Chicken
When it comes to chicken, the ultimate goal is to find a recipe that meets your expectations and tells you how to make tasty and moist grilled chicken every time. This one deserves a gold star for sure.
Using a meat mallet or the back of a heavy skillet to pound the breasts down to an even thickness before grilling ensures the thickest parts to cook more quickly, which helps retain its moisture.
Once seasoned with a tasty spice mixture and marinated, the chicken becomes juicy and won’t dry out if grilled over medium-low heat.
We know the aroma will prove irresistible, but don’t cut into the chicken right away—those fabulously tasty juices will escape! Allow the chicken to rest and absorb them. That first juicy bite will have you begging for more.
Moist Grilled Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 oil, plus more for brushing the grill
- 2 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
Instructions
- Rinse the chicken breasts under cool water and pat dry with paper towels. Pound out the thick side of the chicken breasts just a bit to even out the thickness of the breast to insure your meat cooks evenly throughout. You can use a meat mallet if you have one. If you don’t, pound the breast lightly with the bottom of a heavy skillet.
- Mix the salt, pepper, paprika, garlic powder and parsley together in a small bowl and set aside.
- Brush one side of the chicken breasts with oil, sprinkle half the spice mixture over the breasts then flip the breasts over and repeat. Transfer the seasoned breasts to a gallon-sized plastic bag or shallow baking dish and cover with plastic wrap. Refrigerate at least 30 minutes or up to 24 hours.
- When you are ready to cook the chicken, preheat the grill to medium-low. Once it’s hot, remove as much of the black char off of the grates as possible then brush the grates with a little oil.
- Place the chicken breasts on the grill, smooth side down, and grill 3–4 minutes until the chicken becomes golden brown and achieves those beautiful grill marks.
- Flip the breasts and cook an additional 3–4 minutes, just until the thickest part of the breast feels firm to the touch. To be absolutely sure the chicken is done, insert the tip of a digital thermometer into the thickest part of the breast. When the internal temperature reaches 165 degrees, remove it from the grill. If the chicken needs a little additional time to cook through, move the breasts to a cooler area of the grill to finish cooking.
- Remove the chicken from the grill, transfer to a plate and cover loosely with foil. Allow the chicken to rest 5 minutes before serving. Enjoy!
Notes
Grilled it on my stovetop instead of the grill. Added it to a salad of romaine lettuce, red lettuce, baby kale, baby spinach, applewood smoked bacon and cheddar jack cheese. Yummy !!!!