Grilled Chicken Breast

Prep Time 5

Cook Time 8

Marinating Time 2

Total Time 2 13

Servings servings

Ingredients

Instructions

Combine the marinade ingredients (¼ cup honey, ¼ cup lemon juice, 2 teaspoons white wine vinegar, 2 tablespoons dijon mustard, ¾ cup olive oil, ½ teaspoon salt, and ½ teaspoon dried rosemary) in a small bowl or glass measuring cup and whisk well.
You will have 1 ½ cups, or 12 ounces of marinade, which is more than you need for 1.5 pounds of chicken. Reserve ½ cup for salad dressing or another use.
Slice the 1.5 lbs boneless skinless chicken breast pieces in half horizontally to make thinner cutlets, or pound the breasts thin with a meat mallet.
Cover with 1 cup of marinade and let sit in fridge for at least 1 hour or up to 12 hours. *Avoid marinating for more than 12 hours, as the acidity of the lemon juice will begin to break down the proteins in the chicken.
Preheat your grill to medium heat or 400℉ (204℃).
Place chicken on the hot grill grates and brush some of the leftover chicken marinade onto the chicken. Optional, but adds a boost of flavor!
Grill chicken breast on first side for 3 minutes, then flip and continue cooking for 4-5 minutes or until chicken breast reaches an internal temperature of 163℉ (73℃) .
Remove the chicken from the grill and let it rest on a cutting board for at least 5 minutes before slicing or plating. During that time, it will continue to cook to a safe internal temperature of 165℉. (74℃)

Notes

Don't marinate chicken longer than 12 hours or the citrus will begin to break down the proteins

Never reuse marinade that has been in contact with raw chicken. Set aside ½ cup of marinade to use as a salad dressing and use the remaining 1 cup for the chicken breasts.

Nutrition