Grilled Chicken Breasts | Melissa Clark Recipes | The New York Times
Recipe Information
Grilled Chicken Breasts
Cultural Context
Grilled chicken breasts have become a staple in American cuisine, often associated with summer barbecues and outdoor gatherings. This dish highlights the simplicity and flavor of chicken, making it a favorite for health-conscious eaters and families alike. Its versatility allows for various marinades and seasonings, leading to numerous adaptations worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
chicken breasts
🥗Healthier: turkey breasts
💰Cheaper: chicken thighs
Turkey is leaner, while thighs are less expensive and juicier.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil has a higher smoke point, while canola is more budget-friendly.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are more accessible and have a longer shelf life.
Pound the chicken breasts to an even thickness, but not too thin.
Marinate the chicken breasts with salt, pepper, thyme, garlic, lemon, and olive oil.
Let the chicken breasts sit in the marinade for at least 2 hours.
Grill the chicken breasts hot and fast on the grill.
Use judgment to manage the charcoal fire; cover to slow down the flames or uncover to increase heat.
Garnish the grilled chicken with fresh lemon juice, more herbs, and a little more olive oil.
Cooking Techniques
Spice Level:
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