So many people ask me "How to grill Chicken to PERFECTION?" Well I have worked it out for you and it can be done indoors, no matter where you are, you just need one simple ingredient to make THE Perfect Grilled Chicken. And I bet you will be surprised at what it is!
What you need!
The key to grilling the perfect chicken breast is a lidded grill pan or even a skillet. To get this recipe right, you MUST use a lidded pan. It is the forced rest and steam that cooks the chicken just right.
Key number 2 - Season your chicken! Generously and early! So many people have told me that they are bored of just salt and pepper, but when you use the right amount and let it permeate the chicken fully it will have better flavor and actually taste of something.
Remove the chicken from the fridge about an hour before you want to cook it, and season it 20-30 minutes before cooking. At a MINIMUM! You can season or marinate up to a day ahead of time if you like, and this cooking method will work no matter how you season your chicken.
Next, get your grill screaming hot over medium heat. Coat with some pan spray and you are ready to grill. I cook for 8 minutes skin side down, flip and cook for 3 more.
Then turn off the stove, cover, and let steam for 10 minutes.
When the time is up, release the steam, and you are ready to eat!
No matter the size of your chicken breast, this method works! By turning off the heat and covering the pan, you are giving the chicken a forced rest. This lets the juices evenly distribute and keeps the chicken moist.
What to pair it with?
I served my Perfect Grilled Chicken this particular night with a prepackaged heat and eat gnocchi kit, but a steamed or grilled vegetable and some rice would also be a great accompaniment.
One trick I always like to share, pour the cooking juices from the chicken over the rice just before serving for TONS of extra flavor. And serve the chicken breast on top of the rice too, so any juices that fall off the rice can soak it up.
If you want a couple of perfect side dish recommendations, try my Green Bean Salad, Roasted Tomato Tart, or my famous holiday Whipped Potatoes. I make those potatoes for Thanksgiving and Christmas, and my family tells me they are now a required holiday side dish. That said, they are simple to make and make the perfect side to any dinner!
The $$$ Breakdown!
I am sharing the recipe as part of a series explaining how I only grocery shop 20-24 times a year. I push myself to plan for about 14 meals at a time and then grocery shop for each of them all at once! It takes an entire day to shop, organize, separate and freeze proteins, and unwrap and wash all fruits and vegetables, but it is 100% worth it to only shop 1-2 times a month.
Now, at my local little Italian restaurant, a plate of handmade gnocchi goes for about $15 dollars. And while as a Chef myself I understand the want and need to support local restaurants, but I just don't usually leave satisfied, and this bill is always so high!
Cost Breakdown:
$8.45 - 4, 8oz Chicken breasts
$0.28 - ½oz Olive Oil
$5.39 - Store-bought Gnocchi Kit
Salt, Pepper, & Pan Spray = Pantry Ingredients, minimal costs
Total Cost: $14.12 for 4 servings - $3.53 per serving
Perfect Grilled Chicken
This recipe, or cooking method rather, creates THE perfect grilled chicken. The forced rest and covered pan are the key ingredients.
Ingredients
- 4, 6-8 oz Chicken Breasts
- Olive Oil
- Kosher Salt
- Fresh Cracked Black Pepper
- Canola Oil Pan Spray
Instructions
- Remove your chicken from the fridge 1 hour before cooking.
- 20-30 minutes before you start warming the grill, season the chicken generously with olive oil, salt, and pepper. A good coating on both sides. Let the chicken rest on the counter to allow the salt to permeate the meat.
- Heat the grill over medium heat for about 5 minutes. Coat the grill with the pan spray and when it begins to smoke place the chicken skin side down and do NOT touch it for 5 minutes. If using a grill pan, give it a ¼ turn to give grill marks and even browning, if using a skillet, turn each breast around to ensure even browning, and let the chicken cook for 3 more minutes. Then flip the chicken, and cook 3 more minutes.
- Now turn off the heat, place the lid on the pan, and set a timer for 10 minutes. Do not check on it, and do not dare take the lid off. When the timer goes off your chicken will be perfectly cooked. Serve immediately with your favorite sides and enjoy!
Notes
I have used this method hundreds of times, in grill pans and skillets, and no matter the size of the chicken breast, it ALWAYS works and the chicken is juicy and tender!
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Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 624Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 289mgSodium: 397mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 106g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Where else to use this cooking method!
Use this method to cook the chicken for these recipes also on my site.
Mexican Street Corn Chicken Salad
Restaurant Style Alfredo Sauce
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Dana Huff says
I use this method whether I’m cooking the chicken in a pan or grilling it on my indoor grill pan. My indoor grill pan didn’t come with a lid so I just use tin foil instead. I try to get it pretty tight around the edge of the pan and it works just like a lid. This method has made cooking chicken so much easier!