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The roasted garlic in this marinade adds a soft smoky garlic flavor, but if you were not in the mood to roast that, or are just out of time, add a teaspoon or two of finely minced garlic in its place. If you’re adding it raw, you need a lot less, as it has much more bite when it’s uncooked.
Well, I’m saying it: I LIKE BONELESS SKINLESS CHICKEN BREASTS. They are convenient, they are easy to prepare, they are versatile, they are readily available, and while I am also a big fan of the thigh, I am also a breast person. I also don’t care how that sounds.
I am a big fan of the marinade, and grilled chicken breasts only need a handful of hours to be transformed by even a super simple marinade. This was the one I made for a group of us last weekend, served with the Simplest Tomato, Basil, Corn and Mozzarella Pasta Salad.
How Long to Grill Chicken Breasts
The grill time for chicken breasts depends on the thickness of the chicken breasts, and the level of heat from the grill. In general, for chicken breasts that are 1 inch thick, placed on a high-heat grill about 4 inches above the fire, will take between 4 and 6 minutes per side. You can rotate the breasts a quarter turn (90 degrees) after 2 minutes on each side to get those nice cross-hatched grill marks. Or simply flip the breasts once during cooking, for parallel cross-hatch marks on each side.
Grilled Chicken Temperature:
The safe internal temperature for chicken breasts on the grill is 165°F. Use an instant-read meat thermometer to measure the temperature. Let the chicken breasts rest for 5 to 10 minutes after you remove them from the grill before slicing for optimal juiciness.
What to Serve with Grilled Chicken Breasts
I like to serve these grilled chicken breasts sliced up, maybe over a bed of lettuce or some greens to soak up any juices, and then let people take the slices of chicken with some of the greens. They are also perfect for Chopped Salad with Chicken, Tomatoes, and Lemon Thyme Dressing, one of the best warm weather lunches ever. I threw a few extra slices on a plate with this salad and some potato chips.
A simple marinade transforms chicken breasts into the perfect grilled meal.
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Add a little squirt of hot sauce on top if you’re hankering for a little heat..
Summertime al fresco eating at its best. You may also want to check out How Long Do I Marinate That?
More Grilled Chicken Recipes
- Simple Herbed Grilled Chicken
- Grilled Chicken Caesar Salad Wraps
- Grilled Provencal Chicken and Peppers
- Grilled Lemony Chicken and Baby Artichokes
- Grilled Chicken Thighs with Indian Curry Yogurt Marinade
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Grilled Chicken Breasts with Roasted Garlic Marinade
Equipment
Ingredients
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- ⅓ cup fresh basil leaves
- 1 tablespoon fresh thyme leaves
- 6 cloves roasted garlic
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 skinless, boneless chicken breasts halves (about 4 pounds)
Instructions
- Place the oil, vinegar, basil, thyme, garlic, salt, and pepper, and garlic in the bowl of a food processor. Process until well blended. Place the chicken breasts in a large bowl or container and pour the marinade over, turning the chicken to coat it well. Refrigerate for at least 3 hours and up to 12 hours.
- When ready to cook, preheat the grill or build a charcoal fire.
- Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side (an instant-read thermometer should read 165 F). Transfer the chicken to a cutting board and slice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
