Grilled Chicken

Yes, but they'll cook faster (12–15 minutes total) and won't develop the same crispy exterior. Pound them to ¾-inch thickness so they cook evenly and don't dry out. Watch them closely on the indirect-heat side.

You can use a grill pan on the stovetop: sear skin-side down over medium-high heat for 6–8 minutes, flip, then finish in a 375°F (190°C) oven for 15–20 minutes until the internal temperature reaches 165°F.

Yes, marinate for 2–4 hours in a mixture of olive oil, lemon juice, garlic, and herbs in the fridge. Pat dry before grilling or the excess liquid will prevent proper charring. Salt the surface right before grilling, not during the marinade.

Wet skin will steam rather than crisp. Make sure to pat the chicken completely dry with paper towels before seasoning. Also confirm your grill is hot enough (at least 400°F) and don't flip early—leave the skin-side down for the full 6–8 minutes.

Don't overcook it. Use a meat thermometer and pull it off the grill the moment the thickest part reaches 165°F—a few degrees more will dry it out. Always rest the chicken for at least 5 minutes before cutting.

Grilled corn, a fresh green salad, roasted vegetables, or coleslaw are classic pairings. A squeeze of lemon and fresh herbs (cilantro, parsley, basil) brighten the finished dish.