Grilling chicken seems like it would be a no-brainer, but you would be surprised how often it comes out dry and flavorless! Often times I will grill chicken for neighborhood taco night and friends will ask how I get the chicken so juicy. So here’s how I do it.
This is a very versatile recipe for chicken breast, and be used for sandwiches, salads, pizza, tacos etc. I like to make a big batch at the beginning of the week so that I have it in my fridge and it is also more efficient for the propane usage. The secret to this recipe is in the temperature of the grill, and just turning the chicken once.
I love my Thermapen, which I use every time I cook chicken so that I know when it hits 165 degrees exactly. This is the only meat thermometer that I totally trust, and I love that the reading is instant (plus it doesn’t have to be re-callibrated). Miles was the one who got me hooked on Thermoworks products when he started using them in his home brew setup. I know they’re expensive but I think they are totally worth it.
- 5 chicken breasts (not frozen)
- 1 Tbsp Sea Salt
- 1 Tbsp fresh ground black pepper
- 1/4 cup EVOO
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried oregano
- pinch of cayenne
- Rinse and completely dry chicken breasts.
- On a large plate drizzle olive oil over chicken to coat.
- Season breasts by sprinkling with salt, pepper, garlic powder, onion powder and oregano on each side.
- Cover and let rest for 1 hour in the fridge. Remove about 15 mins prior to grilling.
- Heat gas grill to 500 degrees (mine takes about 5 mins on high setting)
- Place chicken on grill (it should make a hissing sound) and grill for 5 mins at 500 degrees with grill lid down.
- After 5 mins turn chicken (it should have dark grill marks and release from grill easily depending on how well seasoned your grill is).
- Grill for another 4 mins without reducing the temperature of the grill.
- After 4 mins check chicken by folding one piece in half with tongs (see picture) or taking a temperate reading (should be 165 degrees). The chicken should break in half, and there should be no pink. Juices will be clear.
- Let rest for 10 mins before cutting so that juices don't run out.