Best Grilled Chicken Breast Recipes That Tastes Like No Other

• 2 lb skinless chicken breasts, pounded thin
• 0.25 cup olive oil
• 2 tsps cornstarch

Marinade/Glaze

• 1 cup pineapple juice canned
• 2 tbsps lemon juice
• 0.35 cup + 1 tbsp brown sugar
• 2 tbsps ketchup
• 2 tbsps red wine vinegar
• 2 tbsps low sodium soy sauce
• 1 tbsps Dijon mustard
• 1-2 tsps Asian chili sauce
• 1 tsp each garlic powder, salt, ginger powder
• 1/2 tsp onion powder

Garnish (optional)

• Lemon zest
• Green onions chopped
• Additional Asian chili sauce to taste

1. Place the marinade/glaze ingredients in a bowl and whisk well.
2. Insert 1/3 cup to a freezer bag.
3. Add ¼ cup of olive oil into the bag and whisk well.
4. Insert the chicken into the bag.
5. Marinate for 2-4 hours in the refrigerator.
6. Refrigerate the balance marinade.
7. Leave the meat for 30 minutes at room temperature.
8. Grease and preheat the grill to 375 to 450F.
9. Remove the chicken from the marinade and pat dry.
10. Grill the chicken for 4 minutes per side until no longer pink.
11. Place the kept aside glaze in a saucepan.
12. Add 2 tsps cornstarch and whisk well.
13. Place the saucepan on the grill and allow to simmer.
14. Remove lid and whisk until thick in consistency.
15. Marinade the chicken with the glaze.
16. Garnish the meat with lemon zest and green onions.
17. Drizzle additional chili sauce on top and serve.

• 3 chicken breasts
• 1 tsp of ground cumin
• 1 tsp of garlic powder
• 0.50 tsp smoked paprika
• 0.50 tsp of ground coriander
• 0.50 tsp sea salt
• 0.25 tsp ground black pepper
• 2 tbsp olive oil

1. 1. Preheat the grill.

1. 1. Mix smoked paprika, cumin and garlic powder in a large bowl.

1. 1. Add coriander, salt and pepper in to the bowl.

1. 1. Pour olive oil over the ingredients.

1. 1. Season the mixture on both sides of the chicken.

1. 1. Place chicken on the grill.

1. Grill each side for 6 minutes until cooked through.

• Pineapple Teriyaki Glaze
• 0.35 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
• 0.25 cup pineapple juice
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar

To Stuff Chicken:

• 4 boneless and skinless chicken breasts
• 0.50 tsp salt
• 0.25 tsp pepper
• 4 deli ham slices
• 2 pineapple rings, cut in half to create shapes of half moon
• 4 slices provolone cheese, cut into two

1. First prepare the teriyaki glaze by combining all ingredients together in a large saucepan.
2. Allow the mixture to boil.
3. Lower the heat and allow to simmer.
4. Cook for about 6 minutes until the mixture becomes a syrupy consistency.
5. Preheat the grill.
6. Sprinkle salt and pepper on the chicken and grill for 12 minutes per side.
7. Remove the chicken to a platter and leave for a few minutes.
8. Cut a slit on the side of each chicken piece to form a pocket.
9. Stuff each pocket with ½ of a pineapple ring, deli ham slice, and one slice of cheese.
10. Place each stuffed chicken breast once again on the grill.
11. Sprinkle the glaze over each chicken breast, flipping after a couple of minutes and brushing more glaze on the other side.
12. Leave until the cheese is melted.
13. Reserve the leftover glaze to use at the time of serving.

• 4 chicken breasts halves
• 6 tbsps fresh lemon juice
• 6 tbsps of olive oil
• 6 tbsps of fresh minced parsley
• 6 large minced garlic cloves
• 1 tsp paprika
• 1 1/2 tsp dried oregano
• Salt
• Pepper to season

1. Place lemon juice, olive oil, parsley, paprika, garlic and oregano in a Ziploc bag.
2. With the use of a fork pierce the chicken in several places.
3. Season with salt and pepper and add to the Ziploc bag.
4. Allow to marinate for 20 minutes or upto 2 days in the refrigerator.
5. Pre-heat the grill to medium-high.
6. Take out the chicken from bag shaking off the excess marinade.
7. Grill for about 5-6 minutes per side.

• 3 chicken breasts
• 3 tbsps olive oil, divided

Buffalo Marinade

• 0.25 cup Hot WINGS Sauce
• 2 tbsps honey
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp salt
• 0.50 tsp cumin ground
• 0.50 tsp smoked paprika
• 0.50 tsp onion powder
• 0.25 tsp pepper

Buffalo Glaze

• Reserved marinade
• 1 tbsp honey
• 1.50 tsps lime juice

1. Place all the ingredients for Buffalo Marinade in a bowl and whisk well.
2. Transfer ¼ cup of the marinade to a freezer bag.
3. Add 2 tbsp of olive oil and chicken and shake well.
4. Allow to marinate for 2 hours upto overnight.
5. Add 1 tbsp honey and 1 ½ tsp lime juice to the balance marinade to make the Buffalo Glaze and combine well.
6. Leave in the refrigerator until ready to use.
7. Allow the chicken to sit at room temperature for 30 minutes.
8. Grease and preheat a grill to medium heat of 375-450F.
9. Grill the chicken for 7 minutes per side until cooked through and an inserted thermometer reads 160F.
10. Transfer the chicken from the grill and allow to rest for 5 minutes.
11. Slice the chicken with the use of a knife.
12. Rub the chicken with the glaze.