Grilled Organic Chicken

October 24, 2016

Created by: Gary of Cooking Outdoors


  • 4 garlic cloves, smashed
  • 1 bay leaf
  • 2 tablespoons teriyaki sauce
  • 2 teaspoons Kosher salt
  • 2 teaspoons fresh ground black pepper
  • 6 boneless, skinless organic free range chicken breast halves (about 6 ounces each) 
  1. In a large bowl, combine the garlic, bay leaf, teriyaki sauce, salt, and pepper.
  2. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
  3. Prepare a grill for cooking over medium-high heat.
  4. Oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals.
  5. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand one to 2 inches above the grill level only 3 to 4 seconds). Note: I used the Island Grillstone
  6. Remove the chicken from the marinade and pat dry gently with paper towels.
  7. Discard the marinade.
  8. Lay the organic free range chicken breast on the grill rack.
  9. Cover and cook for 6 minutes.
  10. Uncover, turn the chicken, and cook until cooked through (cut to test) and the juices run clear, 6 to 8 minutes longer.


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