Chef Eric Gephart of Kamado Joe fires up the Classic III Ceramic Charcoal Grill for his Tuscan inspired Simple Citrus Seared Chicken Breast. There's nothing better than a 30-minute meal that is power packed with bold grilled citrus flavor.
WHAT YOU'LL LOVE
- Pounding the chicken to an even ¼-inch thickness: Flattening the breasts between plastic wrap ensures they cook through quickly and evenly, so thin and thick spots don't finish at different times.
- Marinating after pounding, not before: Adding the garlic-lemon-oil marinade once the chicken is already flattened means more surface area is exposed to the marinade, so it penetrates faster during the short 15-30 minute soak.
- Searing skin-side-down first, then rotating to a fresh spot: Starting on the side that originally had skin builds better color there, and moving to an untouched part of the grate for the second phase of the sear gets maximum contact with hot metal instead of a spot that's already cooled slightly.
- Pulling at 160°F and letting carryover cooking finish the job: Removing the chicken from the grill before it hits the full 165°F and letting it rest to finish climbing there keeps the outside from overcooking while the center catches up.
Category
Entree
Cuisine
American
Servings
2
Prep Time
20 minutes
Cook Time
4.5 minutes
Calories
309
Experience bold, citrusy flavor with Chef Eric Gephart's Simple Citrus Seared Chicken Breast recipe for the Kamado Joe Classic III Ceramic Charcoal Grill! Ready in just 30 minutes.
Ingredients
- 2 chicken breasts (about 4-5oz each), boneless, skinless
- 3 garlic cloves, chopped
- 1 sprig fresh rosemary, chopped (Roughly 1 tbsp)
-
1 tsp Cattleman’s Grill Tuscan Steak Seasoning
-
1/2 tsp Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh cracked
- 4 tbsp lemon juice, fresh squeezed
-
3 tbsp extra virgin olive oil
Directions
- Stabilize your grill at 550F and set up for a direct cook.
- Season both sides of the chicken breast with Cattlemans Tuscan Steak.
- Place each chicken breast in a Ziplock or between sheets of plastic wrap. Using a meat mallet of rolling pin, carefully pound the chicken breasts into a consistent thickness of roughly ¼ inch.
- Combine the garlic, rosemary, lemon juice and olive oil then pour it into the bag with the pounded chicken. Refrigerate for 15 to 30 minutes (or until your grill has come to temperature) but no longer than 4 hours.
- Slightly oil your grill grates, I have chosen to use the cast iron grill grate. Place the chicken, presentation side down first (the side that originally had the skin on it). Grill undisturbed for 1 ½ minutes, rotate and place on a new spot on the grill surface to assist in a better sear and cook for 1 more minute. Flip, close the lid and continue to grill for 2 minute or until the breast are cooked through and has reached an internal temp of 160F. Take the grilled chicken off the grill and stack it on the cutting board allowing it to rest and carry over to 165 (roughly 7 minutes).
- Slice each lobe 3 times across the grain on a slight bias.
- Serve immediately and enjoy!
Recipe Note
Recipe FAQ
Why pound the chicken breasts to an even thickness before cooking?
Flattening to a consistent ¼ inch means the whole breast cooks through at the same rate, instead of a thick center staying underdone while thinner edges overcook.
Why marinate the chicken after pounding it instead of before?
Pounding first increases the surface area exposed to the garlic-lemon-oil marinade, so it can penetrate more effectively during the short 15-30 minute soak than it would on an unpounded breast.
Why sear presentation-side-down first, then move to a new spot on the grate?
Starting on the side that originally had the skin builds better color there first. Rotating to an untouched part of the grate afterward gives the second phase of the sear full contact with hot metal instead of a spot that's already cooled slightly from the first piece.
What internal temperature should the chicken breast actually reach?
This recipe pulls it at 160°F and lets it rest to finish climbing to 165°F, matching the USDA minimum for poultry. This carryover-cooking approach is a legitimate professional technique — the chicken does reach 165°F, just after leaving direct heat rather than on the grill itself.
Why slice the chicken across the grain on a bias instead of straight down?
Cutting across the grain at a slight angle shortens the muscle fibers in each slice and exposes more surface area, giving a more tender bite and a larger presentation per slice.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet on the stovetop can replicate the sear just as well as the grill; the whole cook only takes a few minutes either way.
Recipe Highlights
Even pounding: Ensures the whole breast cooks through at the same rate.
Post-pound marinating: More surface area means faster, more effective marinade penetration.
Fresh-spot searing: Rotating to untouched grate gives every side maximum contact heat.
Rest-to-165°F carryover: Pulls at 160°F and relies on resting to reach the safe minimum.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 5.89 oz
- per serving
- Calories
- 309
- Carbs
- 2 grams
- Protein
- 21 grams
- Fat
- 23 grams
- Sodium
- 58 milligrams
