Description
A lean, nutrient-rich grilled chicken breast recipe seasoned with paprika, salt, pepper, and garlic. Achieve juicy, restaurant-quality results using the single-flip method over direct heat for a flavorful and tender dish.
Ingredients
4 skinless, boneless chicken breasts
1 tablespoon ground paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic
Instructions
Pat chicken breasts dry with paper towels to ensure proper sear
Combine paprika, salt, pepper, and minced garlic in a shallow bowl
Brush both sides of chicken with olive oil before coating in seasoning
Place seasoned chicken on wire racks and refrigerate 15–30 minutes for flavor penetration
Fire charcoal grill until embers are ready or preheat gas grill to 425–450°F
Oil grates thoroughly using paper towels dipped in vegetable oil
Grill chicken over direct heat, flipping once midway through cooking, for 6–8 minutes or until internal temperature reaches 165°F (74°C)
Let chicken rest for 5 minutes before serving
Notes
Pat chicken breasts dry for a proper sear
Refrigerate seasoned chicken for 15–30 minutes for maximum flavor
Use the single-flip method to retain moisture
Replace chicken breasts with thighs for a more moist and marbled result
Ground paprika can be swapped with smoked paprika for added depth or omitted for a low-sodium version
Use sea salt or Himalayan pink salt as an alternative
Avocado oil can substitute for olive oil if a higher smoke point is desired; consider oil spray to minimize mess
Granulated garlic or optional substitution for minimizing seasoning
Nutrition
- Serving Size: 1 chicken breast
- Calories: 230
- Sugar: 0g
- Sodium: 580mg
- Fat: 6.5g
- Saturated Fat: 1g
- Carbohydrates: 0.3g
- Fiber: 0.1g
- Protein: 37g
- Cholesterol: 85mg