Ingredients
Equipment
Method
Prepare the Chicken
- Place the skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound them to an even 1/2-inch thickness. This essential step ensures even cooking and tenderizes the chicken, allowing it to absorb flavors more readily. The chicken should be uniformly thin across the entire breast.
Dry Brine with Flavor
- Generously sprinkle kosher salt, a touch of garlic powder, and your choice of dried herbs (such as thyme and oregano) over both sides of the pounded chicken breasts. The aroma of these herbs already begins to infuse the meat. Place the chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 1-2 hours. This flavored dry brining process is a key secret to incredibly juicy and flavorful chicken. Before moving on, pat the chicken dry with paper towels to remove any excess moisture.
Marinate
- Transfer the dry-brined chicken to a large resealable ziploc bag. Add the extra virgin olive oil, minced garlic, the remaining salt, black pepper, finely chopped fresh parsley, fresh thyme, fresh oregano, fresh rosemary, fresh lemon juice, crushed red pepper flakes (if you like a bit of heat), and a few teaspoons of mustard (for a tangy kick). The marinade will look vibrant with all those fresh herbs. Massage the bag gently to evenly coat each piece of chicken with this aromatic marinade. Seal the bag, pressing out excess air, and refrigerate for at least 4 hours, or ideally overnight, for the best and deepest flavor penetration. The longer it marinates, the more exquisitely flavorful your high protein Valentine’s grilled chicken will be!
Grill
- Preheat your outdoor grill to medium-high heat. It is important to make sure the grill grates are clean and lightly oiled to prevent the chicken from sticking. You will hear a satisfying sizzle as you place the marinated chicken directly on the hot grill. Cook for about 5 minutes per side. Look for beautiful, deep grill marks to appear. Flip and continue cooking for another 5 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165°F. The chicken should feel firm to the touch. Using a meat thermometer is truly the best way to ensure the chicken is cooked through without becoming dry.
Rest & Serve
- Once cooked, transfer the grilled chicken to a plate. Let it rest for a few minutes before slicing. As it rests, you might even see a little steam rising, indicating its juiciness. Resting allows the delicious juices to redistribute throughout the meat, resulting in an even juicier, more tender bite. Slice and serve immediately!
Notes
Pound chicken to even thickness. Dry brining is essential; marinate overnight for best flavor. Always use a meat thermometer (165°F) and let chicken rest before slicing. Store leftovers in an airtight container for 3-4 days refrigerated or freeze up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.