We won’t say no to a juicy burger or dog hot off the grill, but this healthier (and cheaper) grilled chicken recipe has really opened up our summertime grilling options. Made with a simple marinade that you can prepare and refrigerate overnight, the chicken is moist, tender, and has those awesome grill marks. Chanie of BusyinBrooklyn uses her leftover grilled chicken in salads, in tacos, and in chicken tortilla soup.


1 pkg chicken breasts, cleaned and trimmed of fat
3 cloves garlic, minced
3 tbsp olive oil
2 tbsp soy sauce
juice of 1 lime
zest of 1 lime

1. Add garlic, olive oil, soy sauce, lime juice and zest to a bowl and mix to combine.

2. Add chicken breasts to a ziploc bag and pour over the marinade.

3. Place the bag in the refrigerator for about 6-8 hours (or a few hours at the minimum).

4. Remove chicken from marinade (discard remaining) and place on a hot grill.

5. Grill for about 4-6 minutes per side, depending on size and thickness (the internal temperature of the chicken should reach 165 degrees F).

Note: If you don’t have an outdoor grill, feel free to make this on a grill pan, or broil in the oven for about 4-5 minutes per side.

Tip: To get nice grill marks on your chicken, pat it dry before placing it on the grill.

Born and raised in Brooklyn, Chanie Apfelbaum runs the popular kosher cooking blog BusyinBrooklyn. When she’s not busy caring for her little ones, Chanie blogs about her cooking, crafting and coping adventures. She combines her love of writing, photography and design to bring you original dishes and crafts that your whole family will enjoy.