Grilled Peri Peri Chicken Breast for One
Smoky, juicy, and tender chicken breast with a fiery kick from peri peri seasoning and smoked sweet paprika.
Servings (Adjustable):
Calories: 309kcal
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Ingredients
- 1 half bone-in chicken breast split chicken breast
- 1 teaspoon peri peri seasoning
- ¼ teaspoon dried oregano
- ¼ teaspoon granulated garlic
- ¼ teaspoon smoked sweet paprika
- ¼ teaspoon ground black pepper
- 1 tablespoon oil high-heat (plus more for greasing the grill)
OPTIONAL GARNISH:
- fresh parsley
Instructions
- In a small container, combine dried oregano, granulated garlic, smoked sweet paprika, and ground black pepper.
- Thoroughly pat dry all sides of the chicken breast with paper towels. Slice the thicker part of the chicken breast near the bone to an even thickness for grilling.
- Lightly grease all sides of the chicken breast.
- Season all sides of the chicken breast with peri peri seasoning and the oregano dry rub mixture, then rub lightly.
- Grease the grill with high-heat oil, then once heated, gently place the seasoned chicken breast, bone side up. Grill undisturbed for 6 to 8 minutes over medium heat and gently flip.
- Grill the chicken breast, bone side down, while gently pressing the bone occasionally. Remove the grilled chicken breast from the cast-iron pan once the internal temperature reaches the safe level.
- Rest the grilled chicken breast for 5 to 10 minutes before serving.
Notes
I used 1 half bone-in chicken breast (split), 4.6 ounces (130 grams). This is half of an entire chicken breast.
The chicken breast was cut into two halves during the first kitchen test. In the second kitchen test, the whole kitchen breast was cut in half, one side slightly smaller than the other. The slightly larger half of the chicken breast was grilled longer.
The chicken breast was sliced evenly, without cutting through, to grill faster, cook evenly, and prevent it from drying out.
Salt wasn’t added to the recipe as the store-bought peri peri seasoning used contains 45% salt. During the initial tests, salt was added separately, and the chicken came out too salty.
If you prefer a saltier chicken, add salt if desired.
The addition of ¼ teaspoon smoked sweet paprika provided a spicy kick. Add or lessen the smoked sweet paprika according to taste.
The safe internal temperature of the chicken breast is 165°F (74°C).
To prevent the chicken breast from drying out, remove it from the cast-iron grill when the thickest part reaches an internal temperature of 160°F (71.1°C). Rest the chicken breast for 5 to 10 minutes, allowing the residual heat to bring the chicken to 165°F (74°C).
Nutrition
Calories: 309kcal | Carbohydrates: 1g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 67mg | Potassium: 262mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 344IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg
Equipment
measuring spoon
Knife
Kitchen tongs
Cast iron grill
