I’m not good at a lot of things but I’m damn good at grilling chicken. In fact, I’d go so far as to say that I am passionate about grilling chicken. When I’m at a restaurant and order something with grilled chicken and they set a white hunk in front of me, I want to leave. What a missed flavor opportunity! If you’re looking for the absolute best way to grill chicken, keep reading.
I prefer chicken on the charcoal grill but let’s be honest, I most often grill chicken on my gas grill because I’m lazy and it’s faster. This recipe works for both. It’s the seasoning that matters here. I season my chicken with paprika, onion powder, garlic powder, dried oregano or dried thyme, sea salt, and freshly cracked black pepper. It’s the perfect combination or flavors.
I don’t have any measurements listed here because I’ve never measured. Not once. And you don’t have to either! I line my chicken pieces up on a board and season them one by one, going down the line. Then I drizzle with olive oil, give the cutlets a rub, flip them over, wash my hands, and repeat the process while the grill is preheating.
Yes, I said cutlets. I vastly prefer to slice my chicken breasts in half for thinner, faster cooking cutlets. You don’t have to, though, so skip that step if you want. Just note that’ll you have to cook them for longer. I don’t even want to put a time on it because grill temperatures can vary. You want the chicken to be a beautiful color like below with an internal temperature of 165 degrees. A meat thermometer is your friend here. Always use a meat thermometer when grilling if you like perfectly cooked meat!
Boneless skinless chicken breast
Dried oregano or thyme
- Preheat a charcoal or gas grill to about 350-375 degrees. Take your chicken out of the fridge about twenty minutes before you want to grill. You never want to cook meat straight from the fridge!
- Rinse the chicken breasts and pat dry with a paper towel. Set your palm on each chicken breast and carefully run a knife through the center parallel to your hand to slice each breast in half for thinner, faster cooking cutlets.
- Season chicken well on both sides with paprika, onion powder, garlic powder, dried oregano or dried thyme, sea salt, and freshly ground pepper.
- Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in.
- Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Let rest for five minutes before slicing and serving.
Note: if you don’t cut the chicken in half, you’ll need to cook likely for 10+ minutes per side.