When making it, I use a simple olive oil and soy sauce marinade that keeps the chicken juicy. I often make chicken recipes, including Greek chicken, pizza chicken, Cajun chicken, and blackened chicken. But sometimes simple is best! Grilled chicken breast is always an excellent choice. It’s substantial and filling, and my entire family enjoys it. This easy recipe’s simple marinade of olive oil, soy sauce, and garlic greatly enhances the chicken’s flavor.
Instructions
Recipe Card
Chicken breasts: I use boneless skinless chicken breasts, just like in this baked chicken breast recipe. Olive oil: I love cooking with this delicious oil. However, you can use avocado oil instead if you prefer an oil with a higher smoke point. Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative. Seasonings: Black pepper and garlic powder. I prefer garlic powder to fresh minced garlic. It coats the chicken better and doesn’t burn as quickly.
Cut three shallow slits across the top of each chicken breast to help the marinade better penetrate the meat. Whisk the olive oil, soy sauce, black pepper, and garlic powder in a small bowl. Brush the chicken pieces on both sides with half the marinade. Coat the chicken with the unused portion of the marinade using a clean pastry brush. Let it rest for 5-10 minutes before slicing and serving. In many recipes that call for high-sodium ingredients such as soy sauce, canned anchovies, cooked ham, or dry-grated parmesan cheese, there’s no need for added salt, or you can use just a pinch.
Vegetable kabobs Balsamic grilled zucchini Grilled broccolini Grilled okra
Salads are another excellent option:
Cucumber tomato salad Broccoli salad Arugula salad Asparagus salad
In the photo below, originally taken in 2011 (I’ve been making this recipe for many years now), I served the chicken with the simplest side of mixed greens dressed with olive oil and lemon juice: You can also freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
Using The Leftovers
The leftovers are lovely in salads (such as this chicken cobb salad), wraps (such as moo shu chicken or lettuce wrap), stir-fry recipes, and casseroles (such as this enchilada casserole). In the photo below, I used the leftovers in a simple salad of baby spinach leaves, cherry tomatoes, pickled jalapenos, and homemade ranch dressing:
