If you saw my Instagram post recently, I’m partnering with Char-Griller Grills to become one of their new 2019 ambassadors, working on shedding the light on grilling do’s and don’ts, and why I feel like grilling is a huge contributor to success with healthy eating! A huge thank you to my girlfriend Megan who helped me build my very first grill, and to my wonderful friend Alex who is letting it live there until I acquire my very own yard. #apartmentliving
To be completely transparent, these recipes are sponsored by Char-Griller, but none of these codes I’ve linked create revenue for this page. Should that ever change, I will be sure to let you know.
If you missed that post, you can click here to find it, and also, here’s my bio page on the CG website. You’ll always be able to find my recipes here, there, and on Instagram, @thatswhatsheeats. I’ll be sharing a couple of recipes each month, so be sure to leave me your requests for grilled recipes! I’ve got a ton of ideas.
I wanted to start out with something basic- something I get a lot of questions about, Grilled Chicken. I have a few tips and tricks and I’m going to share them with you.
1. Homemade Marinade. Keep it simple.
2. Cut your chicken breasts in half to make them thinner
3. Get a meat thermometer (here) so you’re never going to overcook your chicken ever again, I promise.
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.
Aubrey’s OG Grilled Chicken
Ingredients
3-4 large chicken breasts, cut in half lengthwise
2 tsp garlic powder
2 tsp dried oregano
1 tsp salt
1 tsp pepper
1 tsp chili flake
1/3 cup red wine vinegar
¼ cup high heat oil, like avocado oil
fresh parsley and lemon to garnish
Directions
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 degrees, 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 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.
Hope you try this recipe at home, and be sure to let me know how it goes! Tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey!
Thanks, Friends!
-Aubrey
#thatswhatsheeats