Texas Roadhouse Grilled Chicken Recipe
Texas Roadhouse Grilled Chicken Recipe features marinated chicken breasts seasoned with a blend of spices, including paprika, garlic, and onion powder. The chicken is grilled to perfection, offering a smoky, savory flavor. It’s typically served with a side of freshly baked bread and cinnamon butter for added richness.
Equipment
- Medium-sized mixing bowl
- Whisk
- Ziploc bag or shallow dish
- Grill (gas or charcoal)
- Tongs
- Instant-read thermometer
- basting brush
Ingredients
For the Marinade:
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- Juice of 1 lemon approximately 2 tablespoons
- 1/2 teaspoon cayenne pepper optional, for a spicy kick
For Grilling:
- 2 tablespoons vegetable oil for greasing the grill grates
- Fresh parsley or cilantro optional, for garnish
Instructions
Prepare the Marinade
- In a medium-sized mixing bowl, I whisk together olive oil, soy sauce, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, lemon juice, and cayenne pepper. The blend of these flavors creates a robust, zesty marinade.
Marinate the Chicken
- I place the chicken breasts in a Ziploc bag or shallow dish and pour the marinade over them. Ensuring each piece is fully coated, I seal the bag or cover the dish and refrigerate it for 2-3 hours. This step allows the chicken to soak up all the delicious flavors.
Preheat the Grill
- About 15 minutes before cooking, I preheat my grill to medium-high heat (around 375°F). I grease the grill grates with vegetable oil to prevent the chicken from sticking.
Grill the Chicken
- I remove the chicken from the marinade, letting the excess drip off. Using tongs, I place the chicken breasts on the preheated grill. I cook each side for 20-25 minutes, basting occasionally with the leftover marinade for extra flavor. I always use an instant-read thermometer to ensure the internal temperature reaches 165°F.
Rest and Serve
- Once cooked, I let the chicken rest for 5 minutes to retain its juices. I garnish it with freshly chopped parsley or cilantro before serving.
Notes
1. Marinate for Flavor: Always marinate the chicken for a minimum of 4 hours. This allows the spices and flavors to fully infuse into the meat, giving it that authentic Texas Roadhouse taste. Overnight marination works even better for bold, intense flavors.
2. Cook to Perfection: A meat thermometer is your best friend for grilling chicken. Ensure the internal temperature reaches 165°F to guarantee it’s cooked through but still juicy. Avoid overcooking,as it can dry out the chicken.
3. Rest Before Serving: After grilling, let the chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, keeping it tender and flavorful in every bite.