Easy Grilled Chicken for Salads

Instructions

1. 01

   Season the Chicken:Place chicken breasts on a poultry cutting board, or a plate and rub each breast with some olive or avocado oil, and then liberally season each breast with some Celtic sea salt, freshly ground pepper and Italian seasoning, flip the breasts over and repeat on the other side. When I say liberally, do a bit more than you think would be normal.Note: If you happen to have chicken breasts that are really large, take a knife and slice the breast in half lengthwise so that the breast is much thinner. This can really help if you have some breasts that are thin and others that are thick. The more consistent the breasts are in size, the better they will cook and be done at the same time.

2. 02

   Grill the Chicken:Preheat the grill to medium-high heat. Once hot, reduce the heat to medium.Remove the chicken breasts from the marinade and place them on the grill, reserving any excess marinade in the bowl. Grill the first side for 6–8 minutes, depending on thickness, until the chicken releases easily from the grates and has deep golden grill marks.Flip the chicken breasts and spoon or brush the reserved marinade over the grilled side. Continue grilling for another 6–8 minutes, or until the chicken is cooked through, beautifully golden, and the internal temperature reaches 165°F in the thickest part.Note: Larger or thicker chicken breasts may take closer to 18–20 minutes total, while smaller breasts may cook faster. For best results, use a meat thermometer rather than relying solely on time.Transfer the chicken to a clean cutting board and let it rest for 5 minutes before slicing crosswise into strips. This helps keep the chicken juicy and flavorful.

3. 03

   Top the chicken on your favorite salad and enjoy! We love this grilled chicken paired with my kid friendly caesar salad.