Grilled Chicken 6 Ways
- 2 Lowan Park chicken breasts
- 1 batch best Chicken Marinade* see notes
- Chopped fresh herbs crumbled feta cheese, a squeeze of lemon juice, optional for serving
- Oil for grilling
Use this recipe as a jumping-off point for your favorite spice rub and seasonings. In addition to the go-to chicken marinade I’ve suggested in the recipe below, here are a few more ideas to get you started.
Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice and additional lemon zest, if desired.
Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.
BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excesssalt. Baste the chicken with Barbecue Sauce before and halfway through grilling; it glazes the chicken and caramelizes, giving it lots of flavor. Serve with extra sauce for dipping.
Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.
Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.
Coriander Lime Chicken Breast. Swap the lemon juice in the marinade with lime juice, then finish with fresh coriander. Cut the chicken into bite-sized pieces for chicken tacos.
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the marinade ingredients, then add the chicken. Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes.
- Clean and oil the grates. Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
- Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F.