Charcoal Grilled Chicken Breast (Juicy & Smoky Marinade)
Boneless chicken breast marinated in a simple spice base, then grilled over charcoal until juicy and smoky. The marinade is easy to adjust to whatever flavor style you like.
Ingredients
- 1 lb 500g skinless, boneless chicken breast
- ½ teaspoon paprika
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon ginger garlic paste
- ⅛ teaspoon black pepper
- ¼ teaspoon cumin powder
- 2 teaspoon olive oil
- Melted butter (for brushing)
- 1 teaspoon lemon juice
- 2 teaspoon curd
- Salt (to taste)
Instructions
- Prepare the chicken: Wash the chicken breast and pierce gently with the help of a fork, pat it dry, and set it aside.
- Make the marinade: In a bowl, combine the yogurt, ginger garlic paste, turmeric, black pepper, cumin, paprika, lemon juice, olive oil, and salt. Mix well.
- Marinate the chicken: Add the chicken to the marinade and coat it evenly. Transfer to a zip-top bag or cover the bowl, then refrigerate for 6 hours for the best flavor.
- Preheat the grill: Heat a charcoal grill over medium-high heat until the coals are covered with white ash.
- Grill the chicken: Lightly oil the grill grate and place the chicken on the grill. Cook for 5–7 minutes per side, flipping only once. Brush with melted butter while grilling to create juicy chicken and beautiful char marks.
- Check for doneness: Continue grilling until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
- Rest the chicken: Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Slice and serve: Slice the grilled chicken and serve it hot with your favorite sides.
Notes
- Marinate the full 6 hours for the most tender texture.
- Wait until the charcoal turns white ash before grilling for steady heat.
- Flip the chicken only once to keep the char marks clean.
- Check for 165°F (75°C) internal temperature to know it's done.
Nutrition
Calories: 500kcal