Easy Grilled Chicken Breasts Recipe2020-06-04
- Cuisine: American
- Course: Barbecue, Main Dish
- Skill Level: Easy
- Add to favorites
- Yield: 2 serving plates
- Servings: 2
- Prep Time: 35m
- Cook Time: 5m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Easy grilled chicken breasts recipe. Boneless and skinless chicken breasts grilled over a gas grill and served with delicious homemade Cilantro-Lime Butter.
Do you like to grill chicken tenders? If so, you may also like Grilled Chicken Tenders with Basil and Bacon. If you don’t want to read this recipe, just skip it and go to the main recipe-Easy Grilled Chicken Breasts Recipe
Grilled Chicken Tenders with Basil and Bacon Recipe
This is only three-ingredients recipe. Very easy to prepare. You can substitute sun-dried tomatoes or slivers of Parmesan cheese for the basil or use prosciutto or pancetta in place of the bacon if desired.
Makes 4-6 servings
Ingredients: 1½ pounds (740 g) chicken tenders, 1 bunch fresh basil, rinsed, shaken dry, and stemmed, 12-16 thin slices bacon
Instructions: Place 1-2 basil leaves on each chicken tender, then wrap each tender and basil in a slice of bacon. Secure the bacon with a toothpick. Preheat the gas grill to high. Place the drip pan under the front of the grill. Lightly grease the hot surface with vegetable oil.
Place the chicken tenders on the hot oiled grill and grill, covered, for 3-5 minutes, turning once.
Turn off gas grill and open the lid. Using tongs, remove grilled chicken from the grill and transfer to a serving plate. Remove and discard the toothpicks. Serve grilled chicken tenders hot.
Easy Grilled Chicken Breasts Recipe
- 2 tablespoons unsalted butter, softened
- 1½ teaspoons finely chopped fresh cilantro plus some extra sprigs for garnish
- 1/2 teaspoon finely grated lime zest
- 1/4 teaspoon Tabasco sauce
- kosher salt, to taste
- 2 large skinless and boneless chicken breasts, rinsed, patted dry and butterflied
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon extra-virgin olive oil
In a small mixing bowl, combine unsalted butter, chopped cilantro, lime zest, Tabasco sauce, and 1/4 teaspoon kosher salt. Using a wooden spoon, mash mixture until smooth. Cover with a plastic wrap and refrigerate for at least 20-25 minutes.
Place butterflied chicken breasts on a shallow plate. Sprinkle with 3/4 teaspoon kosher salt and drizzle with the lime juice and olive. Set aside and allow to marinate for 15 minutes.
Preheat your gas grill to high. Place marinated chicken breasts on the hot surface and grill, covered, for 3-5 minutes, turning once.
Turn off the gas grill and open the lid. Using tongs, remove grilled chicken from the grill and transfer to a warm plate.
Slice cilantro-butter into thin sticks. Arrange on the top of each hot chicken breast. Serve immediately.