Aubrey’s OG Grilled Chicken
Prep Time: 20 Min | Cook Time: 15 Min
- 1 3-4 Large Chicken Breasts
- 2 2 Tsp. Garlic Powder
- 3 2 Tsp. Dried Oregano
- 4 1 Tsp. Salt
- 5 1 Tsp. Pepper
- 6 1 Tsp. Chili Flakes
- 7 1/3 C. Red Wine Vinegar
- 8 1/4 C. High Heat Oil (like Avocado)
- 9 Fresh Parsley and Lemon to Garnish
Growing up, when my mom grilled chicken, she would crack open a bottle of Italian dressing, dump it over chicken breasts, and the rest was history. I’m still really into that classic grilled chicken recipe, but most people have everything they need for a homemade Italian marinade in their pantry! I’m here to share the secrets, and also how to perfect a super juicy chicken breast, perfect for salads, sandwiches, or as is for dinner. Let’s dig in.
1. If you haven’t already, split your chicken breasts in half. This ensures uniform size chicken that will grill all at the same time, allowing even heat distribution, quick cooking, and preventing thicker parts of the chicken from cooking too quickly, causing the rest to dry out.
2. In a jar, mix garlic powder, oregano, salt, pepper, chili flake, vinegar, and oil together to make your dressing. Huge congrats! You just made homemade Italian dressing, Mega Yum! Pour half of the dressing marinade over your chicken and save the remaining amount to drizzle over the finished product.
3. Preheat your grill, I crank the heat to high, close the lid, and let the grates get screaming hot- this creates a non stick surface, allowing us to use minimal oil, but grabbing maximum flavor. Once the grill is hot, 500+ degrees, lay your chicken out, and reduce the heat to medium, leaving the grill lid open.
4. After 4 minutes, rotate your chicken 180°F, and let it cook for an additional 3 minutes on that side- this creates diamond marks, fancy! Also, the diamonds are totally optional. You can also just let it remain in one spot for the first 7 minutes.
5. After 7 minutes passes, flip your chicken, and close the lid. Set your timer for 7 more minutes, and then your chicken should be good to go! If you’re not sure if your meat is done, stick a meat thermometer in the thickest part of the protein, and with poultry, 165°F means it’s fully cooked!
6. Pro Tip: Let your meat rest for 15 minutes before cutting, this allows the juices to redistribute, aka they won’t run out as soon as you cut into the chicken, leaving you with a dry piece of meat.
7. Drizzle finished chicken with remaining Italian dressing, and garnish with sliced lemon and fresh parsley! Enjoy.