People with fitness training purpose are all the way familiar with chicken breasts in their diet: high protein, no fat. Although they lead a plain simple diet boiling it done in the water, chicken breast can be as delicious as those parts from expensive meats with a little know-how in cooking. To experience the taste of flavor, moistness and juiciness, genius of sauce making also takes a great part.







4 boneless, skinless chicken breast, about 2 pounds together
1/2 cup extra-virgin olive oil
2 tsp freshly ground black pepper
4 tbsp fresh lemon juice
1/2 cup rice vinegar
2 tsp kosher salt, or to taste
2 tsp sugar
4 garlic cloves
1 cup basil pesto


For basil pesto recipe:




Put all the ingredient (except basil pesto) into a large bowl and whisk them well to get blended mixture. Throw the chicken breasts with mixture into a resealable plastic bag, and massage them to be evenly coated. Store in refrigerator for at least 2 hours up to one night.


Create a two-zone fire and prepare the grill for a medium-high heat. Lightly oil the grate before making sure there is no residue on it, in which case the meat gets easily stuck.


Remove chicken breasts from the marinade after resting 30 minutes in a room temperature. Grill them on the direct fire for 2-3 minutes, creating beautiful sear marks for each side; then move the meat to the indirect cooking area for another 5 minutes each, until their internal temperature hits 160 degrees.


Transfer the chicken to serving plates; tent the breasts with foil and let them rest for 10 minutes before drizzling with the basil sauce and serve.





To avoid overcooking the chicken breast at one side while under-cooking it at another, try to beat the meat even  with a meat hammer before marinating.


Two-zone fire is necessary to prevent chicken breasts going too dry after cooked done.