Marinated Grilled Chicken Recipe

Olive oil: A rich and flavorful oil that forms the base of the marinade.

Lemon juice: Adds a tangy and fresh citrus flavor to the marinade.

Garlic: Provides a pungent and aromatic taste that enhances the overall flavor.

Oregano: A dried herb that adds a Mediterranean touch to the marinade.

Salt: Enhances the flavors of all the ingredients and helps to tenderize the chicken.

Black pepper: Adds a mild heat and depth of flavor to the marinade.

Chicken breasts: The main protein of the dish, best when boneless and skinless for even cooking.

To ensure the chicken breasts are evenly cooked and remain juicy, pound them to an even thickness before marinating. This helps the marinade penetrate more effectively and allows for consistent grilling. Additionally, avoid flipping the chicken too frequently on the grill; let it develop a nice sear on each side to lock in the flavors.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for grilling.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor that can enhance the marinade.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it may lack the fresh, pungent flavor of minced garlic.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy and slightly minty flavor that complements grilled chicken.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, which can enhance the overall taste of the chicken.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar level of heat and can be used if you prefer a milder, slightly different flavor profile.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative for grilling.

• To store your marinated grilled chicken, first allow it to cool to room temperature. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken breasts in an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This keeps the chicken fresh and flavorful.
• For longer storage, consider freezing. Wrap each chicken breast individually in plastic wrap or aluminum foil. This helps maintain the texture and prevents freezer burn.
• After wrapping, place the chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the chicken in the refrigerator overnight. This slow thawing process helps retain moisture and flavor.
• Reheat the chicken gently in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option. Avoid overcooking to keep it juicy.
• Pair your reheated marinated grilled chicken with fresh vegetables, a crisp salad, or a side of rice for a delightful meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken breasts on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Heat for about 10-15 minutes, or until the chicken is warmed through. This method helps retain the juiciness of the marinated grilled chicken.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken breasts in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is heated evenly. This method gives a nice sear while keeping the chicken tender.

• Microwave Method: Place the chicken breasts on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, checking halfway through. This method is quick but be cautious not to overcook, as it can dry out the chicken.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken breasts in a vacuum-sealed bag or a resealable bag with the air removed. Submerge in the water bath for about 30 minutes. This method ensures the chicken remains incredibly moist and flavorful.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken breasts in the air fryer basket. Heat for about 5-6 minutes, flipping halfway through. This method gives a crispy exterior while keeping the inside juicy.

• Steaming Method: Place the chicken breasts in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This gentle method keeps the chicken moist and tender.

• Mixing bowl: Use this to combine the olive oil, lemon juice, garlic, oregano, salt, and black pepper for the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Tongs: Essential for handling the chicken breasts, both when coating them in the marinade and when grilling.

• Grill: Preheat this to medium-high heat for cooking the chicken.

• Grill brush: Use this to clean the grill grates before cooking.

• Meat thermometer: Useful for checking that the chicken has reached an internal temperature of 165°F to ensure it is fully cooked.

• Cutting board: Place the chicken breasts on this when removing them from the grill to let them rest.

• Knife: Handy for slicing the chicken breasts if you prefer to serve them in smaller pieces.

• Serving platter: Use this to present the grilled chicken once it has rested.

Prepare the marinade ahead: Mix the olive oil, lemon juice, garlic, oregano, salt, and black pepper the night before to save time.

Use a ziplock bag: Marinate the chicken breasts in a ziplock bag for easy cleanup and even coating.

Preheat the grill in advance: Turn on the grill while the chicken is marinating to save time.

Pound the chicken: Flatten the chicken breasts for quicker and more even cooking.

Batch cook: Grill extra chicken breasts to use in salads or sandwiches throughout the week.