How To Grill Boneless Chicken Breasts

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Components

Marinade:
1/4 cup extra-virgin olive oil $
Finely grated passion and juice of 2 lemons $
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1 1/2 teaspoons kosher salt $
1/2 teaspoon freshly ground black pepper
:$.
6 boneless, skinless breast halves, about 6 ounces each.

techniques from Jamie Purviance to yield completely tender chicken breasts.

0:00 Introduction.
0:26 A Couple of Obstacles.
0:52 Marinading Chicken.
1:30 Preparing Your Grill for Direct Medium Heat.
1:49 Lay Smooth Side of Breast Down First.
2:16 Browning Helps Release Chicken from the Grill.
2:53 Know Your Chicken is Done.

Grill Boneless Chicken Breasts

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About the Author: Yvette Cook

29 Comments

  1. Ok, I grilled this tonight and it’s fantastic. Honestly some of the best chicken I’ve ever had. Thanks for the recipe!

  2. Like your videos. I’ve got a chicken breast thawing now. I really liked the results I got from your instructions on shrimp skewers.

  3. i had tried this recipe, but with frying pan. it’s delicious too. thank you 🙂

  4. Impressive. Very informative. Will definitely keep this in mind the next time I have chicken on the grill. Thank you 🙂

  5. I try to cooked it, and my boss told to me its so good and nice grilled chicken … thank u for sharing your recipe : )

  6. Thank you. I wish I would have learned this before, but I’m trying to catch up and cook at home more. Much appreciated.

  7. Thank you Chef for letting me know the correct technique and method.I am very glad to learn various other things related grilling tasty food.Do you provide any public live webinar in any case…So that I can get more exposure to things related cooking.Once again thank you so much.

  8. 2 thoughts on this style;
    – I never close the lid until I flip. I find the chicken starts cooking on the topside (broils rather than grills)
    – I use a slightly higher heat and turn the chicken 45-90 degrees to get cross grill marks

    With that said, the marinade looked outstanding

    1. I cooked mine a little hotter, too, and I closed the lid. Will do the cross hatched grill marks next time. I do it on steak all the time. And yes, the marinade was fantastic!

  9. Just made this for dinner tonight. Absolutely delicious! Thanks for all the tips on grilling 👍

  10. “Don’t fiddle with the chicken!!!!!” 😂😂😂😂😂😂😂😂😂😂😂 Great video, and the marinade looks delicious!!! I have to give that a try.

  11. OMG THANK YOU!!! My chicken came out golden and juicy!!!! 👍👍👍

  12. Concise and informative. Very nice instructional video.
    Thank you!!! I am going to get some chicken breasts.

  13. Great video! Gals it was only 4 minutes because I didn’t have much time. Love the trick by poking the base of your thumb. My chicken turned out perfect and the marinade was a huge hit, too! I’d say we hit 100%!

  14. Thanks for the great and straightforward guide! Doing this right now and getting great results, even as an amateur 🙂 – Especially the part about not fiddling with the chicken at first and letting it get brown in order to reduce stickiness is a great tip!

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