This winning technique for grilled chicken pecks out any dry—or bland—results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.

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  • While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.

  • Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).

  • Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

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