Grilled Paprika Chicken Breast
Juicy grilled chicken breasts with a paprika, garlic, and sugar rub, pounded even and rested for tender slices.
Equipment
- Grill
- Meat thermometer
- Zip top bag
- Meat mallet or heavy mug
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each, pounded to 3/4 inch
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp granulated sugar
Instructions
Cooking
- Temper. Rest the chicken at room temperature for 30 minutes, then pound each breast to an even 3/4 inch thickness.
- Season. Mix the dry seasonings, rub the chicken with oil, and coat both sides with the mixture.
- Grill. Cook over medium high heat for 6 to 7 minutes per side with the lid closed until the center reaches 165 degrees F.
- Rest. Transfer to a board and rest for 5 minutes before slicing across the grain.
Notes
Substitutions: Use smoked paprika for a deeper flavor or brown sugar in place of granulated sugar.
Tips: Oil the chicken rather than the grates and avoid moving the meat for the first 6 minutes.
Storage: Refrigerate for up to 3 days or freeze sliced for up to 3 months. Reheat to 165 degrees F.