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.
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.
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.
Love this recipe?Follow us at @thenandnowspace for more