Herbed Grilled Chicken Breasts Recipe

 

This could be the easiest—and juiciest—chicken you grill all summer. Pounding boneless chicken breasts into paillards minimizes cooking time so the chicken doesn’t stay on the grill very long, and thus doesn’t have time to dry out. When making paillards, keep the seasonings simple: salt, pepper or hot chile flakes, garlic, herbs, a squeeze of fresh lemon juice, and most important, olive oil, which adds flavor and moistness and keeps the chicken from sticking to the grill.More easy grilled chicken recipesMore healthy chicken dinners

What you will need

4 boneless skinless chicken breast halves (6 to 8 ounces each), trimmed and rinsed

Kosher salt and freshly ground black pepper

Crushed red chile flakes

3 cloves garlic, minced

2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb

1/4 cup fresh lemon juice, plus 4 lemon wedges for serving

1/4 cup extra-virgin olive oil; more for drizzling

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