Try this The Best Grilled Chicken recipe, or contribute your own.
Suggest a better descriptionTHE BEST GRILLED CHICKEN
Author: Plain Chicken
Yield: 6 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
The BEST Grilled Chicken – SO good!!! We made this twice in one week! We just couldn't get enough of it!!! Chicken marinated in olive oil, onion powder, cider vinegar, sugar, chili powder, salt, Worcestershire, pepper, ground mustard, hot sauce and garlic. Leftovers are great on top of salads or in wraps. This is the most tender and juicy chicken we've ever made. SO much amazing flavor!!
Equipment:
Meat Pounder
Charcoal Chimney Starter
Grilling Tongs
Meat Thermometer
Cast Iron Grill Pan
Ingredients:
? cup olive oil
6 Tbsp cider vinegar
4 tsp sugar
1 Tbsp Worcestershire sauce
1 Tbsp chili powder
2 tsp salt
1½ tsp black pepper
1½ tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
1 Tbsp hot sauce
6 boneless skinless chicken breasts
Instructions:
Combine olive oil, vinegar, sugar, Worcestershire, chili powder, salt, black pepper, ground mustard, onion powder, garlic powder and hot sauce.
Place chicken in ziplock bag. Pound chicken breasts to an even thickness. Pour marinade over chicken.
Refrigerate for at least an hour to overnight.
Remove chicken from marinade.
Prepare grill. Cook chicken until done – approximately 12 to 15 minutes.
Notes:
You can use this marinade on any cut of chicken – breasts, thighs, tenders, or legs.
Can use boneless or bone-in chicken. Use a meat thermometer to check for an internal temperature of 165ºF.
I used Frank’s Hot Sauce for the hot sauce in this recipe.
I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
You will want to marinate the chicken for at least an hour. We almost always let our chicken marinate overnight. I mix up the marinade before bed and let it hang out in the refrigerator until we are ready to grill.
No grill? No problem! You can cook the chicken inside. Pan sear the chicken breasts in a skillet for 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, or until it reaches an internal temperature of 165ºF.
Plain Chicken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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