Grilled Chicken

    25 minutes

    Grilling the chicken seals in the juices, making the chicken tender on the inside and crispy on the outside when finished. Seasoned with salt and pepper.

    113 people made this

    Serves: 4 

    • 3 tablespoons extra virgin olive oil
    • 4 chicken breast halves, bone in with skin
    • 2 teaspoons sea salt
    • 1 teaspoon freshly ground black pepper

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat the oven's griller and set the oven rack about 15cm from the heat source. Rub olive oil over each chicken breast then season both sides with salt and black pepper. Place the chicken skin-side down on a baking tray.
    2. Grill in the preheated oven for 10 minutes then flip the chicken breast skin-side up. Continue grilling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes. Remove from the oven and allow meat to rest for 5 minutes before serving.


    If desired, add 1/4 cup of water to the bottom of the baking tray and stir to dissolve the browned-bits from the chicken juices. Use as a light sauce on the chicken.

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    Reviews in English (85)


    This is one of those recipes you might read and pass by because, hey, what could olive oil, salt, and pepper do for some pieces of chicken. Well, here's what they can do: they'll jet-pack you back to when your mom made chicken for a weekday night (even though it's flavorful and divine enough to serve to guests). It will also let the cooked chicken speak pretty much for itself, without smothering it in a sauce. I confess I was leery. I wanted to add rosemary, or oregano, or (good grief) even Lawry's Seasoned Salt. But I resisted and, I must say, it was worth it. The ingredients are simple, and that makes it an easy dish to make. If you use organic chicken breasts, it's going to be moist in any case. But adding the olive oil, salt, and pepper, blend in a way that might make you swoon in the way I swooned when I ate it. Simple, homey, cozy, and (in so many ways) perfect. Next time you're in a hurry for a knock-'em-dead meal, serve this up as the main player. I'm pretty sure you'll wow whoever's eating. This is one fine recipe.  -  28 Jun 2011  (Review from Allrecipes USA and Canada)


    Quick easy & tastes GREAT ! only used 2 boneless/skinless breasts.. had instant taters, California mix veggies.. AWESOME!!  -  07 Jul 2011  (Review from Allrecipes USA and Canada)


    Delicious and simple recipe! I used boneless breasts and they turned out really tender, will definately use this often!  -  12 Jul 2011  (Review from Allrecipes USA and Canada)