Stovetop Grilled Chicken
Tender chicken breasts get a zesty herb marinade before cooking in a grill pan for those classic char marks.
Ingredients
- 4 boneless skinless chicken breasts, about 6 oz / 170g each
- 1/4 cup olive oil 60ml
- 1/4 cup fresh lemon juice 60ml
- 1/4 cup chopped fresh cilantro plus more for garnish, 15g
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp high-smoke-point oil for the pan, like avocado or canola oil
Instructions
- Place a chicken breast inside a zip-top bag or between two pieces of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even thickness of about 1/2 inch (1.25 cm). Repeat with the remaining breasts.
- In a medium bowl or shallow dish, whisk together the olive oil, lemon juice, chopped cilantro, garlic powder, salt, pepper, and red pepper flakes to create the marinade.
- Add the pounded chicken breasts to the marinade, turning to coat them completely. Let the chicken marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
- Place a grill pan over medium-high heat. Let it get hot for a few minutes. Brush the pan with the high-smoke-point oil.
- Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill pan.
- Cook for 5-6 minutes on the first side without moving it, until deep grill marks appear.
- Flip the chicken and cook for another 5-6 minutes on the other side. The chicken is done when it is opaque all the way through and a meat thermometer inserted into the thickest part registers 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
- Slice the chicken against the grain and serve, garnished with additional fresh cilantro if you like.
Notes
Food Safety: Always cook poultry to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
Resting the chicken is a key step for juicy results. Do not skip it.
If you don't have a grill pan, a heavy cast-iron skillet will also work well. You won't get the same distinct grill marks, but you will get a nice sear.
For a deeper flavor, you can marinate the chicken in the refrigerator for up to 4 hours. If marinating for longer than 30 minutes, be sure to cover it and keep it chilled.