THE BEST GRILLED CHICKEN I'VE EVER MADE? | SAM THE COOKING GUY 4K

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor while dried parsley is more economical.

In a large bowl, add some olive oil.

Add crushed garlic from a big clove.

Squeeze in the juice of half a lemon, seeds are okay.

Add a generous pinch of kosher salt and black pepper.

Add about a quarter teaspoon of red pepper flakes.

Chop fresh rosemary and add it to the bowl, or use dried if preferred.

Whisk the marinade ingredients together.

Take two boneless chicken breasts and cut them in half to make them thinner.

Remove any excess fat from the chicken if desired.

Place each chicken breast half into a ziplock bag, adding a tiny bit of oil on each side.

Pound the chicken gently to an even thickness using the smooth side of a meat mallet.

Add the chicken to the marinade in the bowl, ensuring each piece is well coated.

Light the grill and allow it to heat up for about 10 minutes.

Once the grill is hot, place the chicken on it and close the lid.

Cook for three minutes on one side, then turn the chicken 45 degrees to create grill marks.

After three minutes, flip the chicken over and cook for an additional 30-45 seconds.

Check the internal temperature of the chicken, aiming for 165°F, but 158-160°F is acceptable.

Remove the chicken from the grill once cooked and let it rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens