EFK Tested

Erickson Basic Grilled Chicken Breast

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Pound chicken to even thickness. Coat with oil, salt, garlic, pepper, paprika, and lemon.
2. Preheat grill to medium-high and clean the grates.
3. Grill without constantly moving until marked; flip once and cook until 165°F.
4. Rest 5 minutes before slicing.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.