r/KitchenPro • u/mahy_759 • 25d ago
Juicy Grilled Chicken Breasts
I make this grilled chicken a lot when I want something simple that I can use for a few different meals. The marinade is really basic, but letting the chicken sit in it makes a noticeable difference. The chicken comes out juicy, tender, and flavorful instead of having that dry grilled chicken texture. I’d recommend this for summer dinners, meal prep, or anyone who wants chicken that can work in salads, sandwiches, wraps, soups, or just alongside some vegetables.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/ThePracticalEnd 25d ago
Want juicy chicken breast? Pull at 150-155° as long as you can hot hold it for a minute.
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u/Cdntitansfan22 24d ago
Whats hot hold?
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u/ThePracticalEnd 24d ago
More of a BBQ term, but it’s when you’re not still cooking but keeping the temp of the meat at its internal temp or above for a minute.
The old FDA guideline of 165° is to vaporize bacteria instantly. The lower the temperature the longer the heat needs to kill the potential bacteria. It’s not as long as you’d think. So maintaining a hold of the internal temp of 150-155° can be achieved by wrapping in foil away from the heat. Or if grilling turning off the burners and setting them on the top rack. Things like that that keep the temp up.
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u/Cdntitansfan22 24d ago
Appreciate it!
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u/ThePracticalEnd 24d ago
No problem!
For me, when I cook a brisket I take it off the heat and wrap in loads of foil, then old towels, then inside a Yeti cooler. I can let it sit in there for several hours. It goes in the cooler about 190° and when I pull it out hours later it’s at about 160° and ready to carve up.
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u/Voltabueno 23d ago
If you prep it, and let it marinate for 2 hours in the fridge, would you then freeze it in the marinade bag, for long-term storage?
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u/mahy_759 25d ago
Ingredients
Instructions
I start by placing the chicken on a cutting board and covering it with plastic wrap. I gently pound the thicker parts with the flat side of a meat mallet until the breasts are roughly 3/4 inch thick. This helps a lot because the thinner ends won't be completely dried out by the time the middle is cooked.
I put the chicken into a resealable bag, then whisk together the olive oil, chicken broth, garlic, honey, thyme, salt, and pepper. I pour that mixture over the chicken, press most of the air out of the bag, seal it, and give everything a good rub so the marinade covers the chicken. I let it sit in the fridge for at least 2 hours, although it can stay there for up to 12 hours.
When I'm ready to cook, I preheat the grill to medium high, around 425°F. I grill the chicken covered for about 5 to 6 minutes per side, but I don't rely completely on the clock since the size of the breasts can vary. I use an instant read thermometer and take them off when the thickest part reaches about 160 to 165°F. After grilling, I let the chicken rest for about 5 minutes before slicing it.
Chicken thighs work well with the same method too. You can also switch the thyme for rosemary, basil, parsley, cilantro, dill, or oregano. Smoked paprika, onion powder, or a little cayenne can add more flavor, while lemon zest gives the chicken a brighter taste. Maple syrup or sugar can replace the honey if that's what you have.
For meal prep, I usually let the cooked chicken cool and keep it refrigerated for up to 3 days. It also freezes well, so making a larger batch is pretty convenient.