Grilled chicken breast is the lean midweek plate — quick under the grill, little fat, and leftovers for salads. Chicken Breast 1kg is the plain pack for seasoning your way; Garlic Chicken Breast 1kg arrives ready-flavoured when you want dinner without a marinade. Shop both in chicken and other chicken cuts.
Grill method
Preheat the grill to medium-high. If breasts are thick, butterfly or lightly bash between cling film so they cook evenly. Pat dry, oil lightly on the plain pack, and season with salt, pepper, and paprika or herbs. Garlic-glazed packs need little else. Lay on a rack over a tray and grill 6 to 8 minutes a side depending on thickness, until the centre hits 75°C and the juices run clear. Rest three minutes. Do not walk away on the last minutes — chicken breast goes from juicy to dry quickly under a fierce grill. One layer only; overlapping pieces steam.
Pan, oven and air fryer backup
No grill: pan medium-high 5 to 7 minutes a side, oven 200°C for 18 to 25 minutes, or air fryer 190°C for 14 to 18 minutes. A light brush of oil and a rest keep the plain pack moist. Browse chicken for breasts and thighs, and other chicken cuts for wings and flats.
What to serve
Salad, rice, roasted veg, or a wrap with mayo and lettuce. Leftover breast is the point of cooking a kilo — sandwiches, Caesar salad, and fried rice for days. Slice across the grain; freeze cooked chunks in portions for midweek protein.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.