Grilled Chicken Steak Recipe:
A Grilled Chicken Steak is a dish made with tender chicken breast marinated in herbs, spices, and seasonings, and then grilled until it reaches a perfect level of char and smokiness. This chicken steak grilled results in a juicy, tender and delicious meal.
Ingredients
- 1 pound chicken breast (boneless and skinless)
- 4 tbsp. olive oil
- 1 tsp. smoked paprika
- 2 tbsp. lemon juice
- 1 tsp. salt
- 1 tbsp. freshly ground black pepper
- 1 tbsp. grated ginger
- 2 cloves garlic, minced
- Dried herbs (such as thyme, oregano, or rosemary)
Instructions
- Preheat the grill to medium-high flame.
- Add olive oil, lemon juice, minced garlic, ginger, paprika, salt, black pepper, and dried herbs to a bowl. The marinade should be well mixed.
- Put the chicken breasts in a shallow dish or a resealable plastic bag and marinate them. Make sure the chicken is evenly coated.
- Refrigerate for 30 minutes after covering the dish or sealing the bag.
- Place the chicken breasts on the grill and close the lid after removing them from the marinade.
- Each side should be cooked for 6-8 minutes. To keep the chicken juicy, only flip it once.
- After grilling, let the chicken rest for 5 minutes before serving.
- As a result, chicken steaks become more tender and flavorful. Slice the chicken diagonally into strips and serve hot.
- Enjoy! Grilled Chicken Steak with steamed vegetables, grilled sweet potatoes, corn on the cob, and BBQ sauce.
Notes
FAQs:
How to chicken steak grilled?
Grill chicken steaks on medium-high heat on lightly oiled grates. Using salt, pepper, and your favorite marinade or spice, cook chicken steaks until done.
How long do you grill chicken steaks?
The grilling time varies depending on the thickness of the chicken steaks and the type of grill. Generally, chicken steaks should be grilled for 6-8 minutes on each side, or until they reach 165°F (74°C).
How do you know when a chicken steak is cooked?
A meat thermometer can be used to check that the internal temperature of a chicken steak reaches 165°F (74°C), or you can cut into the thickest portion of the steak to ensure that there are no pink spots.