How To Grill Boneless Chicken Breasts

Pubblicato il 6 apr 2012
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1/4 cup extra-virgin olive oil $
Finely grated zest and juice of 2 lemons $
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1 1/2 teaspoons kosher salt $
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, about 6 ounces each
Easy tricks from Jamie Purviance to yield perfectly tender chicken breasts.


  • Wasting propane running the grill for 2 hours while your marinating the chicken

  • temperature of grill please

  • So was total cook time 8 to 10 min? 4 to 5 min each side?

  • This was very helpful! This guy reminded me of Ray Romano, from Everybody Loves Raymond. This is going under my favorites. Really great tips and we're gong to try his recipe. Thumbs up.

  • Inb4 Marie comes in and takes over bc hes doing it wrong and Robert ends up eating it.

  • Fabulous - the recipe for marinate and how to grill chicken breasts is the BEST. Such a great flavor and chicken is so darned moist.

  • Where did you get the angles tongs ?

  • Whats with the green screen?

  • Marinate them in teriyaki for 24 hours. When they are done on the grill squeeze some lemon on the chicken and serve with rice.

  • If you can't grill boneless chicken breast, just give it a rest and retire from grilling...

  • Hands down this is the best Chicken recipe.... check it out. I guarantee you will love it!

  • If I cooked chicken breasts on my Webber grill like this they would be completely raw in the middle. It takes a good 30 minutes or more to cook chicken on my Webber.

  • So you only flip it once? 4-5 minutes on the first side and you don’t flip it again?

  • You ain't gonna get smoke flavor without smoke.

  • I will try it but did you say 45 minutes to keep it in first side??????

  • "Don't fiddle with the chicken!!!!!" 😂😂😂😂😂😂😂😂😂😂😂 Great video, and the marinade looks delicious!!! I have to give that a try.

  • What was the temp??

  • Why don't fathers teach daughters to grill?

  • Thanks dad

  • What? You've never said even doneness before?

  • Thanks dude

  • Naawww gas sucks

  • I bet this guy SLAYS house wives in his neighborhood

  • Well done sir...

  • thank you thank you looks simple & i will try this week

  • this guy is as lilly white as it 9-5 mon thru fri lunch noon to 12:30.... holy fuck like watchin paint dry

  • #1 Vegetable oil spray to prevent sticking. #2 Digital thermometer to test thicker end. #3 Take off when about 10 degrees below done, about 145 - 150. #4 Let sit covered in foil for about 5 minutes.

    • 145-150 deg.? No thanks. I like to bring mine to a safe temp. Also, are you watching this to get tips or to criticize?

    • @Daniel Enjoy your rubber overdone chicken. LMAO!!!!!!!!!!!!!!!!!!!!!!

    • A chicken breast isnt going to rise 10 degrees while resting lol, even a whole rib roast probably wont go up as high as 10 degrees during a rest

  • Ray Romano

  • Thank you

  • No salt?

  • No pounding of the breasts before you grill them?

  • Great grilling tips and delicious looking chicken!!

  • i just made this was sooooo good!!

  • I've made your marinade twice this week thats how good it is. I didnt have oregano so skipped it and still delicious.

  • Thanks meant for providing like very good subject matter.

  • From gay porn star to grill master 👍🏻👍🏻👍🏻

  • Woaah nice tips thank you very much! ❤

  • Thank you chef jemie

  • Seriously, thank you.

  • Is it just me or does his voice remind you of Raymond from Everybody Loves Raymond?

  • Here's how I do it: I cut them into slices and stir fry them in a wok with vegetables and some sauce. Tastes way better.

  • i want to know the exact measurement of the sauce ingredients...

  • "a consistent even doneness"

  • Very helpful.

  • I fiddle with my meat too much

  • That was helpful. Thank you

  • Thank you.

  • I sir, shan’t not fiddle with the chicken!

  • *Very Pleased!>>>**** I received my Griddler yesterday. This morning I cooked bacon/eggs on it with no problem. This evening I cooked a 1-inch Rib-eye steak on my Griddler with excellent results. Cooking the steak was as simple as it gets. The steak was set to sear at 450 degrees for two minutes and then the Griddler automatically steps down the cooking temperature to 425 degrees. The steak cooked for a total of 8 minutes in the full contact configuration. When done, I ended up with a nice medium to medium-rare steak. I have used the product twice and I am impressed. Great job Cuisinart! Plus, clean-up was very easy.*

  • Wowwww

  • bally vai angreza. angreja Teri peyyynnnnn.

  • I like to butterfly and pound my chicken breasts so they are an even thickness and therefore cook evenly. Great tips!

  • I never use a meat thermometer when I cook meat. I don't like poking holes into the meat, but instead, I use your technique that you demonstrated. Very good video. Two thumbs up from me.

  • Excellent tips & explanation. Out to grill some chicken with your marinade. Thanks!

  • What about salt do you add salt after they're done?

  • If you don’t know how to grill a chicken breast, your 12

  • Looks like an older version of backyard scientist

  • He said smokey flavor but he's using gas. In my Charlie Murphy (R.I.P) voice, "WRONG!"

  • 4 to 5 mins one side... what about the other side once flipped? The guy didn't even say.

  • my guy ray