Buzz
Skinless, boneless chicken is an ideal option for simple everyday meals. It pairs well with a variety of flavors and contains minimal fat once the skin is removed. Boneless, skinless chicken breasts are white in color, while boneless, skinless chicken thighs are darker. Both types offer delicious flavors when grilled. You can prepare a simple grilled dish with basic seasoning or coat it in breadcrumbs for a crispy and flavorful texture. Try marinating with wine vinegar or balsamic vinegar to make the grilled chicken more tender and flavorful.
Ingredients
Simple Grilled Chicken Breast or Thigh
- Boneless, skinless chicken breast or thigh
- Barbecue sauce
- Olive oil
- Salt and pepper
Crispy Grilled Chicken Breast or Thigh
- Boneless, skinless chicken breast or thigh
- Breadcrumbs
- Grated parmesan cheese
- Mayonnaise
- Milk
- Salt and pepper
Marinated Grilled Chicken Breast or Thigh
- Boneless, skinless chicken breast or thigh
- Red wine vinegar or balsamic vinegar
- Dried herbs like thyme, oregano, or rosemary
- Dijon mustard
- Chopped shallots or onions
- Salt and pepper
- Olive oil
Steps
Simple Grilled Chicken Breast or Thigh
Preheat the oven to 350°F (177°C). Before you start grilling the chicken, preheat the oven. It may take about 15 minutes for the oven to reach 350°F (177°C).
Take the chicken breast out of the refrigerator. Use fresh chicken breast that has been stored in the fridge for up to 2 days.
- If using frozen chicken, you need to thaw it by placing it in a waterproof plastic bag and submerging it in cold water. Change the water every 30 minutes until the chicken is thawed (usually about 1 hour per pound of meat).
- Frozen chicken can be stored for up to 9 months.
Pat dry if the chicken is damp. This ensures the chicken doesn’t turn into steamed chicken instead of grilled.
- Do not rinse the chicken. Bacteria can spread in the kitchen if you wash the meat.
- Dispose of the paper towel immediately, then wash your hands with warm water and soap before handling the chicken. All surfaces that come into contact with raw meat must be sanitized after preparation.
Brush 3-4 teaspoons (15ml – 20ml) of olive oil onto the chicken pieces. Skinless chicken has very little fat, making it prone to drying out during grilling. Applying a bit of oil helps keep the chicken moist.
- You can substitute olive oil with other oils like canola oil, grapeseed oil, or another cooking oil.
Sprinkle salt and pepper on each piece of chicken. Flip the pieces over and season the other side as well. A light seasoning will significantly enhance the flavor of the chicken.
- If you prefer a spicier taste, you can add Egyptian cumin, chili powder, cayenne pepper, or a combination of all three.
- Experiment with other spices and flavors you enjoy.
Grease a metal or glass baking tray. Coat the entire bottom surface of the tray to prevent the chicken from sticking. You can also use a roasting pan, placing the chicken on a metal rack to allow fat and juices to drip into the pan below.
Place the chicken in the oven. Arrange the chicken pieces on the tray and position it on the middle rack of the preheated oven.
Set the timer for 20-40 minutes. If you're grilling only 1 or 2 chicken breasts or thighs, the cooking time will be shorter. For 6 or more chicken breasts, the process will take longer.
Check the doneness of the chicken. The best way to test if the chicken is cooked is by inserting a meat thermometer into the thickest part of the breast or thigh. The chicken is done when it reaches an internal temperature of 160°F (71°C).
- If you don’t have a meat thermometer, lift the chicken breast to check. The juices should run clear, not pink.
- To ensure the chicken is fully cooked, use a knife to cut into the thickest part of the meat. It should be white and opaque. If it’s still pink, continue grilling for a bit longer.
Remove the pan from the oven. Place the chicken breast or thigh on a plate and let it rest for 5 minutes to lock in the moisture.
- If you cut into the meat immediately, the juices will escape instead of being retained, making the meat less juicy.
Crispy Grilled Chicken Breast or Thigh
Preheat the oven to 400°F (204°C). Turn on the oven and allow it to heat for about 15 minutes before placing the chicken inside.
Take the chicken out of the refrigerator. If using frozen chicken, you need to thaw it first by placing it in a sealed plastic bag and submerging it in a bowl of cold water. Change the water every 30 minutes.
- Thawing chicken in cold water typically takes about 1 hour per pound of meat.
Cut the chicken into cutlets. Slice the chicken breast in half lengthwise to create thinner, flatter pieces.
- If the pieces are still thicker than 0.5 inches (1.3 cm), place the meat between two layers of plastic wrap and use a meat mallet or the bottom of a heavy cup to pound it until thin and flat.
Mix a few tablespoons of mayonnaise with milk in a bowl. Add enough milk to thin the mayonnaise to a yogurt-like consistency. Stir in a pinch of salt and pepper.
Combine breadcrumbs and parmesan cheese in a separate bowl. In another bowl, mix the breadcrumbs and parmesan cheese thoroughly using a fork or whisk.
Dip each chicken piece into the mayonnaise mixture, then coat it with the breadcrumb mixture. Arrange the coated chicken pieces on a baking tray.
Place the chicken in the oven on a greased baking tray. Line the tray with aluminum foil and lightly brush it with olive oil to prevent sticking. Arrange the chicken in a single layer on the foil, then place the tray on the middle rack of the oven.
- Avoid letting the chicken pieces touch each other; otherwise, they won’t crisp up properly.
Bake the chicken for 35 minutes. The chicken is done when it’s fully cooked and the coating turns golden brown.
Marinated Grilled Chicken Breast or Thigh
Prepare the marinade the day before you plan to grill the chicken. Marinating will enhance the moisture and flavor of the grilled chicken.
Mix the marinade ingredients in a resealable plastic bag. Use a large zip-top bag. After adding the marinade ingredients, shake the bag thoroughly to mix well. Add the following ingredients to the bag:
- Pour 2 tablespoons (30 ml) of balsamic vinegar or red wine vinegar into the bag.
- Add 2-3 teaspoons of dried herbs. You can use rosemary, oregano, thyme, or a dried herb blend.
- Add 2 tablespoons (300 ml) of Dijon mustard to the bag.
- Finely chop ¼ cup (40 g) of white onion or shallots and add to the bag. If onions are unavailable, substitute with 1 teaspoon of onion powder or garlic powder.
- Pour ¼ cup (60 ml) of olive oil into the bag. Add a pinch of salt and pepper.
Marinate 4 chicken breasts or thighs in the bag overnight. Place 4 thawed chicken breasts or thighs into the bag. Seal the bag and refrigerate. Let it sit overnight or up to 24 hours to allow the chicken to absorb the flavors.
Preheat the oven to 350°F (177°C). Turn on the oven when you’re ready to grill the chicken. Allow 15 minutes for the oven to heat up before starting.
Place the oiled, foil-lined baking tray near the sink. Remove the chicken pieces from the marinade bag over the sink to avoid dripping onto the kitchen counter. Keep the baking tray nearby to minimize the distance the marinated chicken needs to travel.
- Allow excess marinade to drip off when removing the chicken from the bag, and discard large seasoning pieces, such as onion chunks.
Warning
- Avoid placing chicken on wooden cutting boards. Use a dedicated plastic cutting board for raw chicken and other meats. Do not use the same cutting board for cooked meat to prevent cross-contamination.
- While you may have been taught to rinse raw chicken before cooking, food safety experts no longer recommend this practice. Rinsing is not an effective way to remove bacteria and can spread germs, increasing the risk of illness.
What You Need
- Baking tray
- Meat thermometer
- Resealable plastic bag
- Aluminum foil
- Plastic wrap
- Meat mallet
- Kitchen disinfectant
- Heat-resistant kitchen gloves
