Now that Michigan weather has broke into the mid-thirties and forties, the snow has melted off my porch and I can FINALLY access my grill! Can I get an AMEN?!?! Grilling is one of my favorite ways to cook food because it’s fast AND super healthy when done right! Today’s recipe for perfectly grilled chicken breasts is one that’s been in my family’s recipe box for years. It reminds me of dinner after soccer practice in high school, the smell of spring flowers while sitting on my parent’s patio, and Bell’s Oberon beer. And all three memories clearly took place at different times; I wasn’t drinking beer after soccer practice in high school!
Perfectly grilled chicken breasts are BEYOND flavorful on their own or make an excellent topper to greens or grains. What makes the chicken PERFECT? The marinating time! Well, and grill time. I’d suggest marinating the chicken breasts for at least 4 hours. 8 would be ideal! When I made it this week I had marinated the chicken for 11 hours. Holy flavor bomb!
This is the perfect meal when grilling for a crowd or when you want to make some extra chicken for a busy week ahead [use as a salad topper, shred for chicken sandwiches, etc.]. I’ve been known to snack on perfectly grilled chicken breasts straight out of the fridge! Grilled and stored properly, of course. Despite the long marinade time, once the chicken hits the grill you’ll have dinner ready in 15 minutes flat!
- 3 medium garlic cloves
- ½ teaspoon of salt
- ½ cup light brown sugar
- 3 tablespoons of whole grain mustard
- ¼ cup of cider vinegar
- Juice of 1 lime
- Juice of ½ lemon
- 6 tablespoons of olive oil
- Ground pepper to taste
- 6 boneless, skinless chicken breasts
- In a large bowl, combine the first 7 ingredients. Whisk in the olive oil and pepper. Add chicken and cover with marinade. Refrigerate for 8 hours.
- Preheat your grill to medium-high heat. Let the chicken sit at room temperature for 15 minutes before grilling. Place the chicken on the grill and cook 6 minutes each side, or until juices run clear. Let the grilled chicken rest 5 minutes, covered, before serving.
How about you—- what’s your favorite way to eat grilled chicken? Solo? Or with some sides?