Grilled Agricola Chicken Breast

Ingredients

✓ 1 kg of Agricola boneless chicken breast (6 slices)
✓ 1 clove of garlic
✓ yellow peel, finely grated, from ½ lemon
✓ juice of 1 lemon
✓ 1 tablespoon of olive oil or vegetable oil
✓ 1 teaspoon of honey
✓ 3 sprigs of thyme
✓ 2 tablespoons hot green pepper sauce (optional, only for those familiar with spicy)
✓ salt and pepper to taste

You can call it whatever you want: barbecued chicken breast or grilled chicken breast. For us, it’s the easiest and most delicious way to cook chicken.

In this article we will teach you how to make the best, juiciest and most delicious grilled chicken. The grilled chicken recipe is easy but we promise it will blow your mind. If you have guests over this weekend, this recipe will impress them.

Low in calories, easy to prepare, and versatile enough to pair with other foods, it is the perfect dish for a rich lunch as well as for a quiet dinner.

Method of preparation

1. Cut the chicken breast into slices of equal thickness, about 2-3 cm at the thickest part.
2. Prepare the sauce for marinating the chicken breast. Chef’s tip: in order for the chicken to come out tender and juicy, we suggest always using an acidic substance – such as lemon or acidified water. The acid will go into the chicken’s tissue and tenderize it, giving it that melt-in-your-mouth characteristic we all know.
3. In a bowl, grate the zest of a lemon. Chef’s tip: wash the lemon well first, and if it’s from the store, put it in a bowl of warm water and baking soda for 10 minutes.
4. Crush 4 cloves of garlic and add them to the bowl. If you don’t have fresh garlic, you can use 2-3 teaspoons of grated garlic powder.
5. Squeeze the lemon and add the juice to the bowl.
6. Add a teaspoon of honey in the bowl.
7. Put a tablespoon of olive oil or vegetable oil in the bowl.
8. Mix the whole composition.
9. Pat the chicken slices with a napkin until they are semi-dry. Then put the slices in the mixture. Chef’s tip: Turn all sides to cover as much of the mixture as possible.
10. Cover the bowl and put it in the fridge for at least 45 minutes. Chef’s tip: If you can, leave the chicken to marinate for 2 hours.
11. After marinating, remove the chicken breast to a plate and pat it again with a napkin to absorb the water. Chef’s tip: Leave the chicken breast slices for about 15 minutes, covered with foil, on a tray at room temperature to acclimatize.
12. Preheat the stove to medium heat and heat the pan before adding the chicken. Chef’s tip: You can cook this chicken breast in a grill pan or on a grill with grates. Attention: If you are using an outdoor grill, make sure the embers are at the right temperature and there is no direct flame; otherwise, the meat will burn.
13. Put the slices on the grill for 2-3 minutes on each side. Chef’s Tip: Don’t move the meat around in the pan and only turn it once.
14. After removing the chicken from the grill, put it on a plate and cover it with foil for 10 minutes. During this time, the flavors will settle, and the chicken will become even more tender.