Good butterflied grilled chicken can be a challenge to prepare. We know this because we typically want all of the following to be true of good grilled chicken:
- Full of flavor
- Well done (but not burnt!)
A good grilled chicken breast can be a beautiful thing, as it can be any meal’s guest of honor. You can add grilled chicken to salads, accompany it with starchy side dishes or with hearty vegetables, shred it or cube it and add it to various dishes…the usage list goes on and on. I am a firm believer that a good chicken breast can go a really long way.
See, my husband and I train hard at the gym and we are constantly replenishing our muscles with good protein meals; we like to eat every two to three hours to keep our “furnace” burning and to keep that energy high. You can do the math…we go through a lot of good, lean proteins! And because of this, you’ll find me grilling chicken (amongst other proteins) almost every week.
I like to grill our protein in bulk, so that it lasts us a few days…and sometimes, I’ll even make enough for it to lasts us a full week. Gotta love meal prep; it plays a huge part in helping you stay on track with your fitness goals and it definitely helps make life easier!
The recipe that I am sharing with you today is one of my favorites for grilled chicken, as the chicken comes out juicy, a bit golden and well done (just like I like it)! The trick to this one is to allow the chicken breasts to marinate over night, so that they absorb all that great flavor, and to then take it out from the refrigerator about ten minutes prior to grilling while starting your grill and allow it plenty of time to preheat. You want that grill hot and ready before you add your chicken in!
Happy grilling, and enjoy this fabulous Butterflied Grilled Chicken recipe!
- 6 organic chicken breasts
- 3-4 tablespoons grape seed oil
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- Wash chicken breasts, pat them dry and place them inside a container. To the chicken, add oil, sea salt and pepper, and use your hands to coat breasts evenly with these ingredients. Close container with lid, and place it in your refrigerator to marinate overnight.
- Remove chicken from refrigerator, turn grill on high and allow it to preheat for a good 10 minutes. When grill is hot, add chicken breasts in, close the top of the grill and grill for 8 minutes (make sure you place breasts on top of the flames so they can all brown evenly.)
- Once first 8 minutes have passed, flip chicken breasts, close the top, and let the other side of the chicken breasts grill for 8 minutes (again, make sure you place breasts on top of the flames so they can all brown evenly.)
- Once these 8 minutes have passed, grab each chicken breast with your tongs and slice into one side of the breast, starting at the thicker end and ending at the thin point, to cut them open in half. Place recently sliced centers face down, close the lid and let grill for 1-2 more minutes (important to keep an eye on them to prevent them from getting too golden.)
- Once 1-2 minutes have passed, remove chicken breasts from the grill and serve immediately.
- Large container with lid
- Measuring spoons
- Grilling tongs
- Sharp knife
Refrigerate leftovers for later use (they make for a great salad addition) -- last fresh for about 3 days.