Grilled chicken… Need I say more? The mere sight of a good, juicy, tasty and charred piece of chicken makes my mouth water. It makes me want to dive right in. It’s good on its own, cut into strips and tossed in a (pasta)salad, and even on a bun. Or even shred the whole thing and make your own chicken salad.
When I was younger, I didn’t like chicken breast at all. In my opinion, it was a dry, chewy, tasteless piece of meat. In all honesty though, the only meat I really liked when I was little was meatballs! Thankfully, I grew up and learned that chicken does not have to be dry. As long as you employ the right methods of cooking it. For me, what does the trick is an acid-based marinade, high heat and just enough cooking time to get rid of the pinkness. Because, we don’t want pinkness in our chicken, now do we?
for 2-3 people
- 2 boneless, skinless chicken breasts
- 4 tsp olive oil
- 3 tsp vinegar
- 2 tsp soy sauce
- 2 cloves of garlic
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp cayenne
- 1/8 tsp freshly ground black pepper
The problem with chicken breasts is that they are not even in thickness. One end is thick, the other is thin, you get it. If you would cook it as it is now, the thin end would be way overcooked before the thick end is even close to being done. Solution? Brutal force! Note: brutal force is, of course, never the solution. Just in case of uneven chicken breasts, ha! Oh, the first world problems…
Grab your chicken breasts and place them between two sheets of grease proof paper, or any other foil to your liking. Now bash the heck out of the thick ends with a hammer or the flat base of a pan. Or any other blunt object you trust yourself with, such as a rolling pin. Or a baseball bat… I don’t judge.
Yum.. looks good enough to eat already. Don’t though, please. Instead, massage it all in and leave to marinate in the fridge for at least 30 minutes. The longer, the better, though! You can leave it to marinade overnight, but it’s best to cook it up within 24 hours.
Ideally, this chicken would be barbecued. I live in The Netherlands however, and our weather is not barbecue proof for about 99% of the time. So if you can light up your barbecue or outdoor grill, go for it. If not, this chicken will still taste delicious when cooked in a grill pan. Just make sure the heat is on high and let the pan heat up before you put in the chicken. No need for extra oil in the pan, unless you want to create a misty, foggy (read: smoky) climate inside your house. Cook just long enough for the chicken to be done, 2-3 minutes on each side.
And there you have it! Simple, yet juicy and incredibly tasty grilled chicken. Enjoy!