How to make a Grild chicken breast
By THE TINY TASTER
UPDATED:SUN/SEPTEMBER/28
Verified approved by the THE TINY TASTER
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
366
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Ingredients
3 cloves garlic, finely chopped
1/4 cup balsamic vinegar
3 Tbsp. extra-virgin olive oil
2 Tbsp. brown sugar
1 tsp. dried rosemary
1 tsp. dried thyme
4 (6- to 8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
Chopped fresh parsley, for serving
Directions
Step 1
In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary, and thyme; generously season with salt and pepper. Reserve ¼ cup marinade for grilling.
Step 2
Add chicken to bowl and toss to combine. Cover bowl and refrigerate at least 20 minutes and up to overnight.
Step 3
Prepare a grill for medium-high heat; preheat 5 minutes. Grill chicken, basting with reserved marinade and turning halfway through, until an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes per side.
Step 4
Transfer chicken to a platter. Top with parsley.
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Let us know how it went in the comments below!
Some Southern home cooks suggest cutting open of some the thicker pieces of chicken before breading so it cooks all the way through..
Waaaay too spicy. Thought thus was pretty good, but tbh didn’t taste like KFC at all. Not sure if I’ll make again, but if I do I’ll cut the pepper by half.
Ayan khan
I am so sorry you found this to be too spicy.
Terrible recipe. The outside cooks to fast (Burnt) and inside is left undone. Used vegetable shortening like suggested which I think was a bad idea. Trying now with canola oil in a normal frying pan to hopefully salvage the meal. Still yet to be determined if it even tastes like KFC chicken.
Ayan khan
I am sorry you had a hard time with this recipe, and feel it is terrible. If the outside cooked too quickly on the outside, that is a temperature control problem. 350 degrees is a standard temperature to cook fried chicken. This is not the modern version of KFC fried chicken, it was the original one Sanders sold in the 1960s. KFC the corporation has modified the recipe many times. The oil you fry the chicken does not matter.
This turned out great except the flour mixture was more a breading than a crunchy texture like kfc. Any idea what might have caused that?
AYAN KHAN
This was for the original version, so if you want it to be crunchier, I would double batter this
The ingredient list calls for “Vegetable Oil” while the instructions call for “vegetable shortening”. Is that the same thing? I thought shortening was a solid at room temperature, like Crisco or Lard.
Please advise regarding the apparent contradiction. Thank you.
AYAN KHAN
Ross, you are right, I made an error in the list of ingredients on the top. I have corrected this.
I’ve been trying to find/create a copy cat Original KFC recipe for a long time. I followed this recipe that makes an excellent KFC-like fried chicken. I took it to our reunion picnic and was able to make a side-by-side comparison with some Original KFC. I found there was a taste and smell difference, so it may be a bit optimistic to call this a copy cat KFC recipe. As your article points out, one difference could be attributable to KFC being high pressured fried. I came closer to a copy cat KFC recipe substituting tellicherry black peppercorns from India for regular black pepper.
I made this but cut down on the salt a lot as I have hypertension and it still came out brilliant! Will definitely make again. 😊
Janet Snyder
Do you have a copycat recipe for KFC Original fried chicken? I like it more than the crispy kind
Ayan khan
This is the only recipe that I have for KFC chicken.
This is the original recipe not crispy. They pressure cook the original which is why it seems different.
I loved it! It was a bit peppery and the next time I will cut back on the amount of pepper . The timing was spot on although I did use a meat thermometer to make sure the inside was cooked. Can’t be too careful. Didn’t want my family yo get sick.
Don’t cut back on the white pepper. The Col said that was the secret to the 11 herbs and spices.
Tried this and it didn’t turn out that great. The outside got done and the inside was raw. The outside got to done. I left in the times it said on the recipe. I won’t ever make this again.
Ayan khan
I am sorry this recipe did not work out for you. All chicken isn’t the same size, so cooking times may vary. One thing you can do, is to purchase a meat thermometer, and check to see if the chicken makes it to 165 degrees so you never have to bite into raw chicken.
To get the spot on KFC taste cut back the white pepper to 1 TBS and 1 1/2. tablespoons of cayan pepper and I do believe the paprika is smoked.