Grilled Garlic Chicken

This is pantry-shortcut grilled chicken at its most practical: an envelope of dried garlic mushroom soup mix tossed with olive oil becomes a quick dry-rub paste for chicken breasts. Three ingredients, one bowl, 30 minutes from start to plate.

The soup mix does double duty. It seasons the chicken heavily (garlic, onion, dried mushroom, salt, and a handful of umami-forward flavor enhancers) and forms a thin crust on the grill that locks in moisture. No marinating time required. The olive oil helps the seasoning stick, transfers heat evenly, and gives the coating something to caramelize against.

Grill or broil over medium-high heat until the chicken reads 165°F (74°C) at the thickest point. The coating browns fast, so flip often and keep the heat moderate instead of screaming hot.

Kitchen Tips

• Pound the chicken breasts to an even thickness before coating. Thick ends stay pink while thin ends dry out on an uneven piece.
• Coat the chicken just before grilling, not hours ahead. The dried soup mix pulls moisture out over time and the surface turns wet and gummy.
• Use medium-high heat, not the highest setting. The soup mix coating has sugar and seasoning that burns quickly if the grill is roaring.
• Rest for 5 minutes off the heat before slicing. Cutting into chicken straight off the grill dumps all the juices onto the plate.
• Brush with a little extra olive oil halfway through cooking if the coating looks dry. Keeps it from scorching.

Variations

• Swap in an envelope of onion soup mix or Italian dressing mix for a different flavor lean.
• Add a tablespoon of lemon juice and a teaspoon of Dijon to the oil for a brighter, sharper coating.
• Slice and serve over a salad or pile onto toasted ciabatta with mayo and lettuce for a fast grilled chicken sandwich.