Grilled Chicken Recipe
This Grilled Chicken Recipe delivers juicy, flavorful poultry that’s delicious, healthy, and easy—perfect for a summer barbecue or a quick family dinner.
Full Recipe Introduction
There’s something magical about chicken kissed by charcoal flames—those char marks, the smoky aroma, that first bite of tender, marinated poultry melting in your mouth. This recipe blends fresh lemon, garlic, and olive oil with a touch of smoked paprika to create a bright yet savory profile that feels both homey and a little gourmet. I first dreamed up this grilled chicken on a warm July evening, sharing stories with my grandchildren while the grill heated up in our backyard. Over the years, I’ve tweaked the marinade ratio (about 1 part acid to 3 parts oil) to lock in moisture and boost flavor, based on reader feedback and my own taste tests. Whether you’re firing up charcoal, gas, or even a stovetop grill pan, you’ll end up with juicy, healthy chicken that’s easy enough for any weeknight.
Why You’ll Love This Recipe
– No oven needed—fire up the grill and go.
– Ready in under an hour (including marinating).
– Lean protein for a healthy dinner.
– Flexible for charcoal, gas, or pellet grills.
– Marinated for deep, flavorful bites.
– Great for summer gatherings or weeknight meals.
– Minimal cleanup (foil-lined grill grate, anyone?).
– Kid-friendly and crowd-pleasing.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– ¼ cup extra-virgin olive oil (for best flavor)
– 3 Tbsp freshly squeezed lemon juice (about 1 lemon)
– 3 garlic cloves, minced (or 1 tsp jarred, no preservatives)
– 1 tsp smoked paprika (adds a barbecue note)
– ½ tsp kosher salt (Diamond Crystal or Morton)
– ½ tsp freshly ground black pepper
– ½ tsp dried oregano (or substitute fresh chopped parsley)
– Zest of 1 lemon (brightens the marinade)
Tips:
• Use room-temperature chicken so it cooks evenly.
• If you prefer thigh meat, swap breasts 1:1, but trim excess fat.
• For a lower-sodium version, reduce salt to ¼ tsp and add a splash of low-sodium soy sauce.
Directions
1. Combine marinade. In a medium bowl, whisk olive oil, lemon juice, garlic, paprika, salt, pepper, oregano, and lemon zest. The oil-to-acid ratio (3:1) ensures the chicken stays juicy—trust me, I tested dozens of versions.
2. Marinate chicken. Place breasts in a zip-top bag or shallow dish. Pour marinade over, press out extra air, seal, and massage briefly so every piece is coated. Chill for at least 30 minutes (up to 6 hours for more punch).
3. Preheat grill. Light charcoal or heat gas grill to medium-high (about 400°F). You want a nice sear without burning. If you’re unsure, hold your hand 5 inches above the grate—if you can keep it there for 4 seconds, it’s just right.
4. Grill chicken. Remove breasts from marinade, letting excess drip off. Place on grill and close lid. Cook 5–6 minutes per side—or until internal temperature reads 165°F on an instant-read thermometer—rotating only once for those classic grill marks.
5. Rest and serve. Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes. This locks in juices. Slice against the grain and serve with grilled veggies, salad, or rice.
Servings & Timing
Makes 4 servings
Prep Time: 10 minutes (plus marinating)
Marinating Time: 30 minutes–6 hours
Grill Time: 12–14 minutes
Total Time: 52 minutes (with 30-minute marinade) up to 6 hours 14 minutes (for deeper flavor)
Variations
– Citrus-Herb Twist: Swap lemon for lime and add chopped cilantro.
– Spicy Kick: Stir in ½ tsp cayenne or a dash of hot sauce.
– Mediterranean Style: Use Greek yogurt in the marinade (3 Tbsp) and add a pinch of cumin.
– Smoky Chipotle: Replace paprika with chipotle powder for a southwest vibe.
– Honey-Balsamic Glaze: Brush with equal parts honey and balsamic vinegar during last 2 minutes on the grill.
– Garlic-Parmesan Crust: After grilling, sprinkle with grated Parmesan and minced garlic, then broil briefly.
Storage & Reheating
Refrigerator: Store cooled chicken in an airtight container for up to 4 days.
Freezer: Wrap individual portions in foil, then place in a freezer bag for up to 2 months—label with date.
Reheat: Gently warm in a 325°F oven for 10–12 minutes (covered) or in a skillet with a splash of water over medium heat. Avoid microwave if you can—it can dry out the chicken.
Make-Ahead: Marinate chicken up to 6 hours before grilling, then keep covered in fridge until you’re ready to cook.
Notes
– I learned early on that flipping too often makes chicken tough—so resist the urge.
– If you don’t have a thermometer, slice the thickest part: it should be opaque with no pink.
– For extra smokiness, add a soaked wood chip pouch to your charcoal or gas setup.
– Letting the chicken rest is non-negotiable; it’s like giving the juices a quiet moment to redistribute.
FAQs
Q: Can I use bone-in chicken?
A: Absolutely—just increase grill time to about 8–9 minutes per side and check with a thermometer.
Q: What if I don’t own a grill?
A: No problem—use a grill pan or broiler on high heat, flipping once, until you hit 165°F.
Q: How long can I marinate the chicken?
A: You can go as short as 30 minutes or up to 6 hours; beyond that, acid can start to “cook” the meat.
Q: Is this recipe gluten-free?
A: Yes, as written it’s gluten-free—just double-check your smoked paprika and any add-ins.
Q: Can I skip the lemon zest?
A: You can, but you’ll miss that extra citrus pop—zest brightens the marinade.
Q: Why isn’t my chicken juicy?
A: Likely you overcooked it—aim for 165°F, then rest the meat; that pause keeps it tender.
Q: How do I prevent sticking?
A: Oil the grill grate or brush the chicken lightly with oil just before placing it down.
Q: Can I repurpose leftover chicken?
A: Yes! Chop it for salads, tacos, sandwiches, or toss into pasta for a quick, healthy meal.
Conclusion
This Grilled Chicken Recipe brings together simple ingredients and clear steps to deliver juicy, seasoned poultry that’s both healthy and crowd-pleasing. Give it a try at your next summer barbecue or busy weeknight dinner, and let me know how it turns out in the comments—then explore my tangy coleslaw or herb-roasted potatoes for a complete meal your family will adore!
Grilled Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- 1/4 cup extra-virgin olive oil for best flavor
- 3 tablespoons freshly squeezed lemon juice about 1 lemon
- 3 garlic cloves minced (or 1 tsp jarred, no preservatives)
- 1 teaspoon smoked paprika adds a barbecue note
- 1/2 teaspoon kosher salt Diamond Crystal or Morton
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano (or substitute fresh chopped parsley)
- Zest of 1 lemon brightens the marinade
Instructions
- In a medium bowl, whisk olive oil, lemon juice, garlic, paprika, salt, pepper, oregano, and lemon zest. The oil-to-acid ratio (3:1) ensures the chicken stays juicy—trust me, I tested dozens of versions.
- Place breasts in a zip-top bag or shallow dish. Pour marinade over, press out extra air, seal, and massage briefly so every piece is coated. Chill for at least 30 minutes (up to 6 hours for more punch).
- Light charcoal or heat gas grill to medium-high (about 400°F). You want a nice sear without burning. If you’re unsure, hold your hand 5 inches above the grate—if you can keep it there for 4 seconds, it’s just right.
- Remove breasts from marinade, letting excess drip off. Place on the grill and close the lid. Cook 5–6 minutes per side—or until internal temperature reads 165°F on an instant-read thermometer—rotating only once for those classic grill marks.
- Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes. This locks in juices. Slice against the grain and serve with grilled veggies, salad, or rice.
