Mushroom Chicken for the Grill
Elevate your next barbecue with this savory and satisfying Mushroom Chicken for the Grill! Tender, marinated chicken breasts are infused with the bold flavors of soy sauce, Worcestershire sauce, garlic, and fresh thyme, delivering a juicy, smoky bite straight off the grill. Paired with perfectly charred button mushrooms, which soak up the leftover marinade for an extra burst of flavor, this recipe is a sensational balance of earthy and zesty. Simple to prepare yet bursting with gourmet flair, this dish is ready in under an hour (excluding marinating time) and is perfect for family dinners or backyard gatherings. Serve with a side of rice or grilled veggies, and watch this recipe become a summer favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 200 grams Button mushrooms
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Unsalted butter (optional, for basting)
Instructions
Clean and pat dry the chicken breasts. If the pieces are very thick, use a meat mallet to even them out for uniform cooking.
In a large mixing bowl, combine olive oil, soy sauce, Worcestershire sauce, minced garlic, thyme leaves, lemon juice, black pepper, and salt. Whisk everything until well blended.
Add the chicken breasts to the marinade, ensuring that all the pieces are coated evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or ideally, overnight for more flavor.
While the chicken marinates, clean the button mushrooms and slice them into thick pieces (or leave them whole if they are small). Set aside.
Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and let the excess drip off. Reserve the marinade and add the sliced mushrooms to the leftover liquid, ensuring they are coated evenly.
Place the chicken breasts on the preheated grill. Cook for about 6-8 minutes on each side, depending on the thickness of the chicken, or until the internal temperature reaches 165°F.
While the chicken is grilling, thread the marinated mushrooms onto skewers (if using wooden skewers, soak them in water beforehand to prevent burning). Grill the mushrooms for about 4-5 minutes per side, until tender and slightly charred.
Optional: Melt the unsalted butter and baste the chicken during the last 2-3 minutes of grilling for added richness.
Once cooked, remove the chicken and mushroom skewers from the grill. Allow the chicken to rest for 5 minutes before slicing to retain its juices.
Serve the grilled chicken alongside the mushrooms. Garnish with additional thyme leaves if desired and pair with a side salad, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 227.4 g | 455% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2922 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
