This Easy Grilled Chicken Breast Recipe is Perfect for Summer
There aren’t many dinners as quick and easy – or well suited to summer – as grilled chicken breasts. A simple seasoning, a squeeze of lime or lemon, and a pinch of fresh herbs are all it takes to make a satisfying dinner.
The key to cooking boneless chicken breasts long enough to be safe but short enough to stay tender and juicy is an instant-read meat thermometer. Don’t be fooled by the color – the chicken can be white and still undercooked, or light pink and harmless. Insert the instant-read thermometer horizontally into the chest until the tip is in the center of the thickest part: it should indicate 160 degrees.
Consider the seasoning in the recipe below a guide: change it to your liking. Use whatever dried herbs and spices you like: add spicy heat with a pinch of cayenne pepper; give it a Tex-Mex vibe with smoked chipotle chili powder; or make it an Italian with dried basil and oregano. Then throw it on the grill and wait: in 8-10 minutes (depending on the size of the breasts) dinner is ready. It really is that simple – and delicious.
Grilled chicken breasts sprinkled with spices
4 (7-8 ounces) boneless, skinless chicken breast halves, flattened to even thickness
1 tablespoon of olive oil
2 garlic cloves, grated on a Microplane zester or very thinly sliced
1 teaspoon of ground cumin
1 teaspoon of chili powder
3/4 teaspoon of salt
1/4 teaspoon ground black pepper
Lime wedges and fresh cilantro, if desired
1. Prepare the grill for direct cooking over medium heat (350 to 450 ° F).
2. Combine chicken, oil, garlic, cumin, chili powder, salt and pepper in medium bowl; mix well.
3. Grill chicken over direct heat with the lid closed for 10 to 12 minutes, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 160 ° F. Serve with lime wedges and cilantro, if desired.
Makes 4-6 servings