This is my grilled chicken dinner that I make literally 3 or more times a week. It’s quick, it’s easy, it’s big on flavor — and you can completely change the experience just by switching up your seasoning. One piece of chicken, one potato, and some veggies is all you need to make dinner for two. We’ll link the potato and green bean recipes below, with more veggie recipes coming soon.
What You Need
Simple ingredients — that’s the whole point.
- 1 boneless, skinless chicken breast, about 8–10 oz
- EVOO (in a spray bottle works great)
- Your favorite seasoning (I love McCormick Grill Mates Roasted Garlic & Herb)
- A meat mallet
Prep the Chicken
Pound the chicken so it cooks evenly — this is the step most people skip, and it makes a huge difference. An even thickness means no dry edges waiting for the thick center to cook through.
Spray both sides with EVOO, then add your favorite seasoning and massage it in on both sides. Don’t be shy with it.
Cover and refrigerate for 2–3 hours. This acts as a dry brine — the seasoning penetrates the meat and you get so much more flavor than if you just threw it straight on the grill.
Fire Up the Grill
Heat the grill to between 400 and 500 degrees. You want it hot enough to get a good sear but not so screaming hot that you char the outside before the inside cooks.
Grill It
Place the chicken on the grill and close the lid. Cook for 4–5 minutes on the first side — don’t touch it, don’t move it, just let it work.
Flip and cook another 4–5 minutes with the lid open. This keeps the grill from getting excessively hot while the second side finishes, helping you avoid overcooking the chicken. You want to make sure the thickest part of the chicken reaches an internal temp of 165°F.
Serve It Up
Serve with your favorite veggie and the best ever crispy baked potato. Get the crispy baked potato recipe here → and Get the Sautéed Green Beans with Red Onion, Lemon & Parmesan recipe here →
Macros (Per 4 oz Cooked Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~190 |
| Protein | ~35g |
| Carbs | 0–1g |
| Fat | ~5g |
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