This Grilled Chicken Breast is the perfect weeknight dinner! We’re making the best chicken marinade, made with red wine vinegar, garlic, and fresh herbs. It’s simple to make, and leads to the juiciest, most flavorful grilled chicken.
What’s in this Marinated Grilled Chicken recipe?
You only need a few ingredients to whip up the best marinade for grilling chicken. And there are only a couple of quick steps in this recipe, so it will be the juiciest, easiest dinner you make all week!
- Chicken Breasts: This recipe uses skinless, boneless chicken breasts. But you can use this marinade on other cuts of chicken too.
- Garlic: I use 4 cloves, but you can use a little more if you really love garlic.
- Red Wine Vinegar: This is our acidic component for the chicken marinade, which helps to tenderize the chicken. It also has a deliciously tangy flavor. Some common substitutes include sherry vinegar, or a mix of white wine vinegar with red cooking wine.
- Fresh Herbs: I used a mix of rosemary, thyme, parsley, and basil, but you can switch out some of the herbs as needed. I recommend fresh herbs for the most potency.
- Olive Oil: EVOO (extra virgin olive oil) works best for marinating chicken, because it’s more flavorful.
- Salt & Pepper: Just a dash to taste. Freshly ground pepper and kosher salt work best.
If the chicken breasts are too thick or uneven, you can either cut them in half, or even them out with a meat pounder.
What else can I add to this chicken breast marinade for grilling?
You can definitely make some variations to this grilled chicken breast marinade. Whether you need to use substitutions, skip the ingredients you’re missing, or add something different to adjust the flavor, marinades are the simplest thing to adjust.
- Use balsamic vinegar instead of red wine vinegar for a deeper, sweeter flavor.
- Change up the herbs. Try adding oregano, sage, or tarragon. If you use dried or ground herbs instead of fresh, increase the amount for better potency.
- Add in some fresh ginger for a tangy and fiery kick.
- To make this chicken marinade spicy, add red pepper flakes or cayenne pepper.
- Squeeze in some lemon or lime juice for a brighter, zestier flavor.
- If you’re looking for a slightly different marinated chicken breast recipe, try this grilled teriyaki chicken or this tequila lime chicken.
Your grill should be set at 450-500°F.
The key to juicy grilled chicken is high heat. This cooks the chicken quickly without drying out the inside. Plus the marinating time helps a lot.
That’s up to personal preference. I recommend it because pounded chicken breasts will cook more evenly.
To prevent chicken breasts from sticking to the grill, spray your grill grates with nonstick spray.
Yes, if you have a grill pan, you can make grilled chicken on the stovetop. Heat your grill pan over medium-high heat, then sear the chicken for 5-8 minutes per side, or until 165°F internally.
I recommend marinating chicken breasts for 2-8 hours. You can marinate for as little as 30 minutes if you’re short on time, but 2 hours will infuse more flavor. Any longer than 8 hours, and the chicken may get soggy or mushy.
Yes, you can use this marinade for breasts, grilled thighs, drumsticks, or wings. The best substitute for this grilled chicken breast recipe is boneless, skinless thighs. Keep in mind that they may take a few extra minutes to cook.
Because this grilled chicken marinade contains vinegar (an acidic ingredient), it will break down the chicken over time. That’s exactly what we want when marinating, but if you marinate too long, it will become mushy. Stick to about 8 hours, and definitely don’t marinate for more than 24 hours.
How to Marinate Chicken Ahead of Time
If you’re making this grilled marinated chicken for a weeknight dinner, I recommend marinading the chicken breast in the morning (it only takes a few minutes), and letting it sit in the fridge while you’re at work, so that it’s ready to grill as soon as you get home.
You can also freeze uncooked chicken breasts directly in the marinade (perfect for meal prepping), in a freezer-safe bag for up to 3 months. Defrost before grilling (it will marinate as it thaws).
How to Store, Freeze, and Reheat Marinated Grilled Chicken
Store leftover grilled chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, or in a 300°F oven, for 8-10 minutes, until 165°F internally.
Freeze leftovers in an airtight container or resealable bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Grilled Marinated Chicken Breast
This simple, juicy chicken breast goes with any and all side dishes. It’s healthy and flavorful, so you really can’t go wrong with this for dinner. Serve it with roasted Brussels sprouts, grilled asparagus, parmesan roasted potatoes, or sautéed vegetables.
More Grilled Chicken Recipes:
Grilled Chicken with an Easy Marinade
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ¼ cup olive oil
- 4 cloves garlic minced
- ⅓ cup red wine vinegar
- ½ cup finely chopped fresh herbs like parsley, rosemary, thyme, and basil
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
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Check the thickness of your chicken breasts. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap and pound them to an even thinness.2 pounds boneless, skinless chicken breasts
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Whisk the oil, garlic, vinegar, herbs, salt, and pepper together, and pour into a sealable plastic bag or large dish.¼ cup olive oil, 4 cloves garlic, ⅓ cup red wine vinegar, ½ cup finely chopped fresh herbs, ½ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
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Add the chicken to the plastic bag or dish and marinate for 2-8 hours.
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Preheat the grill to medium-high heat (450-500°F).
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Place the chicken on the grill and cook for around 10 minutes total, flipping the chicken halfway through.
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Ensure the chicken has reached an internal temperature of 165°F before serving.
Video
Notes
- Allow the chicken to marinate for 2-8 hours. Any longer and the chicken may become mushy.
- Note that all grills are different, so cooking times are approximate. I recommend having an instant-read thermometer on hand for the best results.
- Your chicken breasts will continue to cook for a few minutes after you take them off the grill, so you can remove them when they reach 160°F internally.
- Let the chicken rest for 5-10 minutes before cutting into it. This will seal in the juices.
- Slice grilled chicken against the grain. This keeps the meat tender.
Nutrition
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