Chicken breasts are perfect for summery meals but a challenge to get right on the grill. This recipe will give you all the tips and tricks on How to Grill Juicy Chicken Breast that is perfectly tender and bursting with flavour every single time. I also include an Italian Salsa Verde recipe to pour over the chicken post-grilling — SO GOOD!
Heat the grill to high. In a large bowl, mix the garlic, dried oregano, red pepper flakes (if using), salt, freshly cracked black pepper, and olive oil. Set aside.
Place the chicken breasts one at a time in between two pieces of plastic wrap, parchment paper, or in a large ziploc bag. Use a meat mallet or rolling pin and gently pound to about 1/2-inch thickness on a cutting board. The idea is to get the chicken to an even thickness all around. Remove from the plastic and place in the bowl with the marinade.
Place the chicken breasts on the hot grill and cook covered, without touching, for 3-4 minutes. If the chicken seems a little stuck to the grate, give it a few more seconds to naturally release. Turn the chicken and cook for an additional 2-3 minutes.
Place the chicken on a platter and let rest for 5-10 minutes.
While chicken rests, make the Italian Slasa Verde (if desired): Mix all ingredients in a small bowl. Allow flavors to meld for 5-10 minutes. The sauce should be a loose consistency so add a little more olive oil or lemon juice if needed. Spoon salsa verde over grilled chicken breasts and serve with lemon wedges.