Grilled Chicken Marinade and Easy Grilled Chicken

Grilled Chicken Marinade and Easy Grilled Chicken for Salad

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This Grilled Chicken Marinade recipe produces the best Grilled Chicken for salads, sandwiches, and wraps. Fast, easy, & delicious!




4 skinless, boneless chicken breasts, sliced in half and pounded thin, see note.

1/2 cup Extra Virgin Olive Oil

zest of 1 lemon

Juice of 1 large, juicy lemon, about 3 tablespoons

1/2 teaspoon Piment d'Ville chile powder or other chile powder

¼ teaspoon garlic powder

1/4 teaspoon coarsely ground black pepper


To marinate the chicken:

Combine the prepared chicken and all of the ingredients in a large bowl or a plastic bag. Toss to combine and coat. Marinate for as little as 10 minutes and up to 5 hours.

To grill the chicken once it has marinated:

  • Preheat the grill to 375 or 400F and scrape off any leftover bits from the last time you grilled to ensure the grill is clean and ready to cook.
  • Place the marinated chicken breasts onto the preheated grill, and close the lid. Keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 6 minutes on one side. The chicken will let you know when it is ready to flip as it will begin to pull away from the grates of the grill easily. If the chicken sticks when you try to flip it with tongs, let it cook a minute longer and check again.
  • Flip the chicken. Cook for 6 minutes more. Cook time will vary a bit depending on the size and thickness of each chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
  • When the internal temperature of the chicken reaches 165 F, it is done and can be transferred to a clean plate or platter
  • Immediately cover the chicken with foil to seal in the juices and allow it to rest for 5-10 minutes before cutting into it. This will help you achieve juicy, chicken breasts that are ready to slice for salads or serve whole for sandwiches.



To create lovely uniform-sized chicken pieces for marinating and grilling:

Slice boneless, skinless chicken breasts in half across the width. Place one to two pieces of chicken into a bag that seals at a time, close tightly, and use the bottom of a heavy skillet, a rolling pin, or the flat side of a meat mallet to flatten the chicken. You may have to hit the chicken with some force here, don't be afraid.

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