Bobby Flay Grilled Chicken Breast

Bobby Flay’s Grilled Chicken Breast is made with chicken breasts, extra virgin olive oil, garlic, thyme, oregano, salt, black pepper, and lemon zest. This delicious grilled chicken recipe creates a tasty dinner that takes about 4 hours and 15 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 1¾ lbs boneless, skinless chicken breasts
• 6 tablespoons extra virgin olive oil
• 4 large garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 1¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons lemon zest, from one lemon

How To Make Lemon Garlic Chicken Bites?

1. Pound the chicken: Place each chicken breast in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
2. Prepare the marinade: Mix the olive oil, garlic, thyme, oregano, salt, pepper, and lemon zest in the same zip-lock bag (reuse the one used for pounding if it’s still intact).
3. Marinate the chicken: Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag, place it in a bowl (to protect against leakage), and refrigerate for at least 4 hours or overnight.
4. Preheat the grill: Set the grill to high heat and oil the grates.
5. Grill the chicken: Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Avoid overcooking to retain juiciness.
6. Serve: Transfer the grilled chicken to a platter and enjoy!

Recipe Tips:

• Pound the Chicken Evenly: Make sure to pound the chicken breasts to an even ½-inch thickness. This helps the chicken cook evenly and prevents it from drying out on the grill.
• Use Fresh Lemon Zest: Fresh lemon zest adds a bright, citrusy flavor to the marinade. Avoid using bottled lemon juice as it can alter the taste.
• Marinate for Enough Time: Let the chicken marinate for at least 4 hours, or overnight if possible. This allows the flavors to deeply penetrate the meat, resulting in a more flavorful dish.
• Oil the Grill Properly: Before grilling, oil the grates well to prevent the chicken from sticking. Use a paper towel dipped in oil and tongs to grease the grates while the grill is hot.
• Don’t Overcook: Grill the chicken for just 2-3 minutes per side. Overcooking will dry out the chicken, so keep a close eye on the timing to ensure juicy, tender breasts.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover grilled chicken cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3-4 days.
• Freeze: Allow the grilled chicken to cool completely, then wrap each piece tightly in plastic wrap or foil. Place them in a freezer-safe bag and freeze for up to 3 months. To thaw, transfer the chicken to the refrigerator overnight before reheating.
• Reheat: Heat a small amount of oil in a pan over medium heat. Add the chicken and cook for 2-3 minutes on each side, or until heated through.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 407
• Total Fat: 25.3g
• Saturated Fat: 4.3g
• Cholesterol: 66mg
• Sodium: 75.8mg
• Potassium: 519mg
• Total Carbohydrate: 1.8g
• Dietary Fiber: 0.5g
• Sugars: 0.05g
• Protein: 41.5g

More Bobby Flay Recipe:

• Bobby Flay Chicken Scarpariello
• Bobby Flay Roast Chicken
• Bobby Flay Fried Chicken

Bobby Flay Grilled Chicken Breast

Author: Hamdi Saidani Cooking Method:Grilling Cuisine:American Courses:Dinner, Lunch Recipe Keys: G Grilled Chicken Breast

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time:4 hours Total time:4 hours 15 minutesServings:4 servingsCalories:407 kcal Best Season:Summer

Description

Bobby Flay’s Grilled Chicken Breast is made with chicken breasts, extra virgin olive oil, garlic, thyme, oregano, salt, black pepper, and lemon zest. This delicious grilled chicken recipe creates a tasty dinner that takes about 4 hours and 15 minutes to prepare and can serve up to 4 people.

Ingredients

• 1¾ lbs boneless, skinless chicken breasts
  
• 6 tablespoons extra virgin olive oil
  
• 4 large garlic cloves, minced
  
• 1 teaspoon dried thyme
  
• ½ teaspoon dried oregano
  
• 1¼ teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  
• 1½ teaspoons lemon zest, from one lemon

Instructions

1. Pound the chicken: Place each chicken breast in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
   
2. Prepare the marinade: Mix the olive oil, garlic, thyme, oregano, salt, pepper, and lemon zest in the same zip-lock bag (reuse the one used for pounding if it’s still intact).
   
3. Marinate the chicken: Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag, place it in a bowl (to protect against leakage), and refrigerate for at least 4 hours or overnight.
   
4. Preheat the grill: Set the grill to high heat and oil the grates.
   
5. Grill the chicken: Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Avoid overcooking to retain juiciness.
   
6. Serve: Transfer the grilled chicken to a platter and enjoy!

Notes

• Pound the Chicken Evenly: Make sure to pound the chicken breasts to an even ½-inch thickness. This helps the chicken cook evenly and prevents it from drying out on the grill.
• Use Fresh Lemon Zest: Fresh lemon zest adds a bright, citrusy flavor to the marinade. Avoid using bottled lemon juice as it can alter the taste.
• Marinate for Enough Time: Let the chicken marinate for at least 4 hours, or overnight if possible. This allows the flavors to deeply penetrate the meat, resulting in a more flavorful dish.
• Oil the Grill Properly: Before grilling, oil the grates well to prevent the chicken from sticking. Use a paper towel dipped in oil and tongs to grease the grates while the grill is hot.
• Don’t Overcook: Grill the chicken for just 2-3 minutes per side. Overcooking will dry out the chicken, so keep a close eye on the timing to ensure juicy, tender breasts.

Keywords:Bobby Flay Grilled Chicken Breast