Equipment
Ingredients
Chicken
- 700 g boneless skinless chicken breasts, trimmed
Marinade
- 60 ml extra virgin olive oil
- 45 ml lemon juice
- 6 g lemon zest
- 3 garlic cloves, minced
- 5 g fresh thyme, leaves stripped and chopped
- 5 g fresh rosemary, finely chopped
- 6 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place chicken breasts between two sheets of plastic wrap. Gently pound with a meat mallet until they are of even thickness, approximately 1.5-2 cm thick.
In a small mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper until emulsified.
Place the pounded chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for 30 minutes.
Preheat your grill or grill pan to medium-high heat (approx. 200°C/400°F). Clean the grates and brush lightly with oil.
Remove chicken from marinade, shaking off excess liquid to prevent flare-ups. Place on the hot grill. Cook undisturbed for 5-6 minutes until distinct grill marks appear and the chicken releases easily from the grate.
Flip the chicken and cook for another 4-6 minutes. Insert an instant-read thermometer into the thickest part of the breast; pull the chicken when it reaches 74°C (165°F).
Transfer chicken to a clean cutting board or plate. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice the chicken breasts against the grain on a bias (at a 45-degree angle) into strips. Serve immediately or let cool for salad topping.
Chef's Notes
- Pounding the chicken breasts is the single most important step for this recipe. It ensures the meat cooks at the same rate, preventing the thin end from becoming leather while the thick end finishes.
- Always slice 'against the grain' (perpendicular to the muscle fibers) to shorten the fibers, making each bite more tender.
- If you want to prep this for the week, undercook the chicken slightly (pull at 71°C/160°F) if you plan to reheat it later, as reheating will continue the cooking process.
- For a more intense flavor, reserve a tablespoon of the fresh marinade (before it touches raw chicken) to brush over the cooked meat just before serving.
Storage
Refrigerator: 3 days — Store in an airtight container. Excellent served cold.
Freezer: 3 months — Freeze slices flat before bagging to prevent clumping.
Reheating: Gently warm in a skillet with a splash of water or broth to prevent drying, or serve cold.
