Let’s kick dinner up a notch with these great grilled garlic chicken breasts. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published May 3, 2011. Last Updated August 12, 2018 with updated text, re-edited photos and a small adjustment to technique reflecting my current practice.
Sometimes you don’t want to brine or fuss. You just want to cook. I don’t seem to have any time anymore. So it is quick weeknight type recipes for me for a while.
A less than 30-minute chicken breast that was moist without brining. I call it garlic with bite. And it will make a great a chicken sandwich with mayo.
An excellent solid 4.
Recipe Notes for Grilled Garlic Chicken Breasts With Bite
I used huge Sam’s Club chicken breast (about a pound each), and still they cooked well without burning and able to get to a good temperature without a lot of work.
Like all grilled chicken breast, this can dry some if you’re not careful. A simple brine of 2 cups water, 2 tablespoons table salt, and 2 tablespoon sugar for 1 hour would make it even moister. If you do brine, rinse after and leave the salt out of the rub.
I like to grill chicken with a grill surface temperature of about 450 degrees. See A Beginners Guide to Grill Temperature on a Gas Grill if you need more information.
Preheat grill to a surface temperature of about 450 degrees which is medium-high on most grills. Clean and oil.
Trim breasts and pat dry chicken breasts.
Mix 2 tablespoons olive oil with 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/8 to 1/4 teaspoon cayenne pepper.
Brush on both sides of breasts with the oil/spice mix.
Grill over direct heat with grill lid closed for 5 minutes then flip every 5 minutes until internal temp is 165. About 25 minutes or a little more if thick.
Eat straight up or they make a great sandwich.
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Originally Published May 3, 2011.
Last Updated August 12, 2018.