Grills are hot and scary—at least that’s what I thought when I was a kid. My dad would head out back, with me hot on his footsteps, and light the grill. My mom, all-knowing that she was, would yell, “Richard, keep an eye on her,” because she knew he’d be hyper-focused on getting our grill to that perfect state of “hot as you-know-what”—and not on me—as I was recklessly cart-wheeling and dancing around him.
But I learned my lesson (it only took one accidental brush-up against the lid). Once I went to culinary school and then worked professionally in kitchens, I understood my dad’s love and fascination with grilling. It’s how I’ve been able to create a collection of easy, delicious recipes, like this one, that are perfect for summer!
Once I finally got the hang of grilling, my culinary world expanded. I learned all about prepping a grill properly and which cuts of meat worked well and which didn’t. I figured out marinades, basting, how to cook vegetables so that they were tender, but still crisp and full of life.
Chicken was one of the first proteins I set out to master because it’s the one thing everyone in my family will eat. I needed new ways to prep it and serve it, so learning how to grill it became my sole purpose in life. My family prefers boneless, skinless chicken breast (boring!), but I didn’t let that stop me. Instead, I figured out a few things, which I’m sharing with you here.
How To Make 2-Ingredient Grilled Chicken
- Start with a hot, oiled grill. The recipe works because I start with a medium-hot grill that’s clean and well-oiled. I let my grill get nice and hot before I even think about cooking anything on it, which can take about 15 to 20 minutes depending on the wind and outdoor temperature.
- Use chicken cutlets. I also use chicken cutlets, which are basically chicken breast halves, cut in half horizontally. In fact, I usually butcher my own chicken breast halves into cutlets instead of buying them, because fabricated chicken cuts often more expensive.
- Sprinkle with salt and pepper. These thin cuts of chicken breast just get salt and pepper and then they take a quick 3 to 4 minutes of cooking on each side before they’re done.
- Use a timer. I like to multi-task, and if I don’t set one, anything I put on the grill is forgotten and left to turn to ashes.
- Serve with pesto. For this recipe I use prepared or homemade pesto, but I’ve also served the chicken with Italian dressing, barbecue sauce, chimichurri, and hot honey.
Yes, it’s as simple as that! Once the chicken has rested, it’s ready to dress and serve however you’d like: with pasta, salad, sandwiches, wraps! The best part is that you get to cook outside. Now, after reading this, you likely will want to too! Just do me a favor and move the cartwheels and dancing to another part of the yard.
My 2-Ingredient Grilled Chicken
Makes about 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 4 (4 ounce) chicken breast cutlets
- 1 tablespoon Extra-Virgin Olive Oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup prepared pesto
Directions
- Preheat the grill to medium-high. Clean and oil the grates. Add chicken, and cook, uncovered, until cooked through, 3 to 4 minutes per side.
- Remove chicken from the grill and rest at least 5 minutes before drizzling with pesto.
Tip
If you can’t find chicken cutlets, buy two 8-ounce boneless, skinless chicken breasts and slice them in half horizontally.
