The Best Grilled Chicken You'll Ever Make (Restaurant-Quality) | Epicurious 101

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken pieces

Thighs are juicier and more flavorful, while bone-in pieces are often less expensive.

Take the chicken breasts out of the fridge and pound them out lightly using a meat mallet to even them out.

Trim any excess fat or cartilage from the chicken breasts to make them clean and neat.

Season the chicken breasts with a pinch of salt from a height for even distribution.

Flip the chicken breasts over and season the other side with salt, then place them in the fridge to dry brine for at least 30 minutes up to 12 hours.

Preheat the grill on high for about 10-15 minutes, ensuring it is clean and hot.

Use a paper towel with neutral vegetable oil to clean the grill and prevent sticking.

Season the chicken breasts lightly with black pepper and a little more salt after removing them from the fridge.

Coat both sides of the chicken breasts with olive oil using the back of the tongs.

Place the chicken breasts on the grill at the 11 o'clock position to track cooking time.

After a few minutes, check for grill marks and turn the chicken breasts to the 2 o'clock position for even cooking.

Use an instant-read thermometer to check for doneness, aiming for an internal temperature of 165°F (75°C).

Remove the chicken from the grill and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary