Best-Ever Grilled Chicken
by Suzanne Yearley, What’s for Dinner
Suzanne offers private and group cooking classes focusing on quick, tasty, and healthful meals for your family.
1-2 Tbsp. olive oil
1 ½ to 2 lbs. thin-sliced, skinless, boneless chicken breast
½ tsp. salt
¼ tsp. ground pepper
¼-1/2 tsp. seasoning such as dried oregano, thyme, rosemary, ground cumin or smoked paprika
1 garlic clove
juice of 1 lemon or lime, optional
Place the chicken in a pie-plate or other low dish. Drizzle with oil.
Sprinkle with salt, pepper, and desired seasoning. Crush the garlic with a garlic press and add to the chicken, using a fork to mix everything together. Set aside for 10-15 minutes.
Heat a cast iron skillet, grill or grill pan over high heat for 5-10 minutes. (Please note: no additional oil is needed!)
Put the chicken in the pan, turn the heat down to medium-high, and cook the chicken, about 2-3 minutes per side, until cooked through.
Remove to a plate, top with fresh-squeezed lime or lemon juice if desired, and keep warm.
Keeps for 3-4 days, refrigerated.