The secret to juicy grilled chicken isn't in the seasonings or complicated marinades. It's all about HOW you grill the chicken. Here's how to grill chicken breasts perfectly every single time.
Prepare one side of the grill for direct cooking at medium-high heat (450°F) and one side for low, indirect heat. Brush the cooking grates clean.
Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.
Place the chicken breasts on the hot grill. Cover and cook for 4-5 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Move the chicken to the indirect heat and cook for another 5-8 minutes or until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests). Add the lemon halves to the grill half way through cooking the chicken, cut side down, and cook for 3-5 minutes then move the lemon halves to the top rack of the grill.
Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Squeeze the lemon on the chicken for extra flavor.
*I use boneless, skinless chicken breasts for this recipe. If you’re a fan of a cut whole bird or the darker meat chicken thighs, the same principles apply, just add more time cooking time.
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