Grilled chicken

Grilled chicken is a popular dish made by cooking chicken over direct heat, usually on a barbecue grill or stovetop grill pan. The process imparts a smoky, charred flavor to the meat while keeping it juicy and tender. Unlike fried chicken, which uses oil, grilling is a healthier cooking method that relies on heat and allows excess fat to drip off. Grilled chicken can be seasoned with a variety of marinades, rubs, or simply salt and pepper, making it a versatile dish enjoyed worldwide.

Grilled Chicken Recipe (Step-by-Step)

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tbsp lemon juice (or lime juice)
• 3 garlic cloves (minced)
• 1 tsp paprika (optional for a smoky flavor)
• 1 tsp ground black pepper
• 1 tsp salt
• 1 tsp dried oregano (or any other herbs like thyme, rosemary, or basil)
• 1 tsp red chili flakes (optional for some heat)
• 1 tsp honey or brown sugar (optional for a slight sweetness)
• Fresh herbs (like parsley or cilantro) for garnish
• Lemon wedges (for serving)

Steps:

1. Prepare the Chicken:

   • If the chicken breasts are thick, you can pound them slightly to make them an even thickness. This ensures they cook evenly.
   • Pat dry the chicken with a paper towel. This helps the marinade stick better.

2. Make the Marinade:

   • In a bowl, combine olive oil, lemon juice, garlic, paprika, black pepper, salt, oregano, and red chili flakes (if using).
   • Add the optional honey or brown sugar if you like a touch of sweetness to balance the flavors.

3. Marinate the Chicken:

   • Place the chicken breasts in a shallow dish or a resealable plastic bag.
   • Pour the marinade over the chicken, ensuring all pieces are well coated.
   • Cover and refrigerate the chicken for at least 30 minutes (for a more intense flavor, marinate for 2-4 hours or overnight). The longer the chicken marinates, the more flavorful it will be.

4. Prepare the Grill:

   • Preheat the grill to medium-high heat (around 200-220°C or 400-450°F). If using a charcoal grill, let the coals burn until they are covered with a thin layer of white ash.
   • Clean and lightly oil the grill grates to prevent sticking.

5. Grill the Chicken:

   • Remove the chicken from the marinade and let any excess marinade drip off.
   • Place the chicken on the hot grill, cooking for 5-7 minutes per side. The chicken should have nice grill marks and be slightly charred.
   • Use tongs to flip the chicken once halfway through grilling. Do not press down on the chicken while grilling, as this can release its natural juices and make it dry.

6. Check for Doneness:

   • Use a meat thermometer to check if the chicken is done. The internal temperature should be 75°C (165°F).
   • If you don’t have a thermometer, slice into the thickest part of the chicken; the juices should run clear, and the meat should be opaque with no pinkness.

7. Rest the Chicken:

   • Once the chicken is done, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

8. Garnish and Serve:

   • Garnish the grilled chicken with fresh herbs like parsley or cilantro.
   • Serve with lemon wedges for a fresh, zesty finish.

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Serving Suggestions:

• Grilled chicken pairs well with a variety of side dishes like:
  • Grilled vegetables (e.g., zucchini, bell peppers, and onions)
  • Roasted potatoes or mashed potatoes
  • Salads (like a Greek salad or Caesar salad)
  • Rice dishes or quinoa
  • Bread like naan or pita

Enjoy this juicy and flavorful grilled chicken, which is perfect for barbecues, picnics, or a healthy meal at home!