Learn the Trick to getting JUICY Boneless, Skinless Chicken Breast

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

boneless skinless chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken breasts

Chicken thighs are often more flavorful and cheaper.

Start with boneless skinless chicken breasts, ensuring they have a thinner side and a thicker side.

Use your finger to run along the seam of the chicken breast to open it up for even cooking.

Place the chicken breasts in a baking dish.

Puncture the chicken breasts with a fork about five or six times each to help with seasoning.

Season the chicken breasts generously with kosher salt from high up for an even coat.

Let the chicken breasts season for about 45 minutes to 8 hours in the refrigerator.

After 45 minutes, pat the chicken dry to ensure it goes into the oven dry.

Preheat the oven to 275°F.

Cover the chicken breasts with foil to trap moisture and steam them in the oven.

Place the chicken in the oven for about 30 minutes, aiming for an internal temperature of 145°F.

After 30 minutes, check the thickest part of the chicken; it should read about 145°F to 159°F.

Coat the chicken breasts with a mixture of melted butter, flour, cornstarch, and black pepper before grilling.

Heat oil in a skillet or griddle until smoking hot.

Place the chicken breasts on the skillet and grill for about 2-3 minutes on medium-high heat.

After flipping the chicken, reduce the heat to medium and grill for another 1-2 minutes.

Check the internal temperature again to ensure it is cooked through.

Let the chicken rest for a few moments before slicing.

Serve the chicken with heated marmalade spread on top, optionally on a bed of rice.

Cooking Techniques

Equipment Needed

Spice Level: