Chicken is probably the most popular meat in the world. It can be made into hundreds of diverse recipe such as curries, roasts and even fried. Chicken is a delicious, diverse and nutritious meat. But how many times have you actually just enjoyed this succulent meat on it’s own?

It might seem obvious how to grill a chicken breast, but I am writing this post for those of you who are scared of cooking chicken, never knowing when it’s fully cooked and not wanting to get food poisoning… so, below I am going to show you the easiest way to grill a chicken breast to perfection EVERY TIME. I promise, you can’t get this wrong.

Ingredients:

• A Chicken Breast (or 2, or 3…)
• Salt and Pepper
• Oil ( I used Coconut Oil, but Olive Oil is fine too)

That’s it! I mean, can I even call this a recipe? I’m not sure, but heck, it’s still food, so I’m gonna call this a recipe.

Method:

1.To prepare your meat for cooking, leave it out of the fridge for at least 30 minutes before cooking, this way it will be at room temperature and will be much easier to cook. If you choose to use frozen Chicken Breasts (which I did), simply take the chicken out of the freezer the night before and leave in a container in the fridge to defrost.

2. Season your chicken with salt and pepper on each side. Add a small amount of oil to a griddle pan or a frying pan, this is totally up to preference, I just like using a griddle pan to achieve those classic ‘grill lines’. Turn up the heat to medium-high (e.g my hob has a scale from 1-6, I am using setting 4).

3. Once your oil is hot, place the chicken breasts onto the pan. Take a thin knife or skewer and poke holes into the chicken. This will allow steam to penetrate through the meat and cook more evenly. Cook for 6 minutes, not moving the chicken around the pan.

4. Flip over and cook for 6-8 minutes. There are a few ways you can check to see if the chicken is fully cooked:

• Use a Thermometer- The temperature should be 75° Celsius (165° Fahrenheit)
• Make a small cut into the thickest part of the chicken and if it’s white, it’s ready
• Wait until all juices run clear

5. You can leave the chicken in the pan for a little longer to achieve a golden brown colour: or simply take it out and serve as is!

If you want to slice this up and use it in a salad, simply leave it to rest for 15 minutes until it has cooled slightly and slice it up!

I hope you liked this recipe, what are your go-to cooking tips? 

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