Grilled Chicken Breasts (Printable version)
Herb-and-lemon marinated chicken breasts, grilled until juicy and served with parsley and lemon wedges.
# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Garnishes (Optional)
09 - Fresh parsley, finely chopped
10 - Lemon wedges
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning each piece to ensure complete and even coating. Seal and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the breasts onto the hot grill and cook for 6 to 7 minutes per side, until the internal temperature registers 165°F on a meat thermometer and the juices run clear.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice against the grain before serving.
06 - Arrange the sliced chicken on a platter and garnish with freshly chopped parsley and lemon wedges, if desired.
# Expert Tips:
01 -
- The marinade uses pantry staples you probably already have, which means no extra grocery runs on a busy weeknight.
- It delivers the kind of juicy, smoky chicken that tastes like you put in far more effort than fifteen minutes of actual work.
02 -
- Under no circumstances should you skip the resting step because it is the difference between juicy chicken and a puddle of lost flavor on your cutting board.
- A meat thermometer is the most reliable investment you can make for grilled proteins because visual cues alone are famously unreliable.
03 -
- Marinate overnight if you can because the flavor depth between thirty minutes and four hours is dramatic and worth planning ahead for.
- Press your palm flat against the thickest part of the breast while grilling and if it feels firm with a slight bounce, it is likely done even before you check the thermometer.