Few types of meat are more often cooked on the grill than chicken. Now, this begs the question of how to make your grilled chicken stand apart from the field. The answer lies in the preparation. First, make sure the chicken breasts are thin enough to cook properly. If the chicken is left to cook while too thick — anything more than one and a half inches, usually — then the exterior may dry out before the interior is cooked. To avoid that pitfall, pay attention to the size of chicken breasts you’re buying. Otherwise, you might consider butterflying your chicken pieces to even out the size, a technique that’s similar to spatchcocking a whole chicken.
Next comes the flavor. While you may have a go-to marinade, the one for this grilled chicken recipe provides a delectable sweet and salty taste. It includes orange juice honey, rosemary, dried fennel, thyme, onion, soy sauce, olive oil, garlic, and black pepper.
After the chicken has marinated for at least 2 hours (or up to 24 hours if you’re prepping things ahead of time), it’s ready for the grill. The average chicken breast takes about 10 minutes to grill. You’ll know it’s ready when the meat reaches 165 degrees inside — the minimum safe temperature for cooked poultry — or is white all the way through. Serve in salads, sandwiches, or alongside rice, potatoes, or pasta. Really, the possibilities are endless!
