Once the grill is going, you just need five to seven minutes per side for the meat to cook through-keeping an eye on the internal temperature (we’re aiming for 160☏ before resting) will make sure you’re not winding up with dry, overcooked meat.Ĭobbling together veggie and rice bowls in my college dining hall-topped with a grilled chicken breast pulled from the heat lamp heap-was my small way of tapping into the freedom of cooking that I lost while living in a dorm. If you portion off a bit of the marinade separately before adding the meat, you even have a built-in sauce to spoon over at the end. Just 30 minutes of marinating is enough to really make an impact on your chicken-and due to the citrus juice, you don’t want to let it sit for longer than four hours anyway. You don’t need a ton of advance warning to reap all these benefits either. Second, this chicken cooks really well: The pinch of sugar in the marinade encourages char (I like a chicken breast that’s well blackened in spots, to get my money’s worth for lighting the grill or heating up the grill pan), and the salt and fridge time keep the meat juicy and tender. We may look plain, said the chicken, its grill marks dark and perfectly even from the dining hall’s industrial grill. But by the time spring quarter rolled around and I was dying for a kitchen of my own, the heap called out to me, in large part because I could use those boneless chicken breasts to fashion a meal that was entirely mine. I eschewed the chicken pile for a long time-months, which felt like forever freshman year-in favor of things that seemed more interesting or exciting to eat for lunch and dinner. And under a heat lamp, in the corner of the flattop station where you could order a burger or wrap, lived a mountain of char-lined grilled chicken breasts. I’ve heard enough horror stories from other schools to know that we had it pretty good, food quality- and variety-wise: a decent salad bar, pasta with rotating sauce choices, more types of cereal than I could get through in a week (I tried my best). Marinating the chicken will break down the proteins, tenderize it, and keep the meat from drying out.When I think about grilled chicken breasts, I immediately picture my college dorm dining hall. My favorite way to marinate is with 1/4 cup low sodium soy sauce (or liquid aminos) and a tablespoon of fresh lemon juice. The best way to get juicy chicken breasts is to marinate the chicken in liquid for at least 2 hours to overnight. You can use the microwave but it usually dries out chicken. I recommend you use the air fryer or indoor grill following the same temperature and watch closely until the chicken is warm.
Leftover chicken should be stored covered and tightly sealed in the fridge for 3-4 days.
#Grilled chicken breast recipes how to#
How to Store the Chicken/How Long Will it Last in the Fridge For safety you should ensure it has reached an internal temperature of at least 165 degrees. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer. How to Tell When the Chicken has Finished Cookingįor properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked.
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