Grilled Chicken Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness (about 1/2 inch) so they cook evenly.

Make marinade

In a bowl, whisk together 1 tbs olive oil, lemon juice, minced garlic, dried oregano, kosher salt and black pepper until combined.

Place the chicken in a shallow dish or zip-top bag and pour the marinade over it, turning to coat. Refrigerate and marinate for at least 20 minutes and up to 2 hours (avoid much longer to prevent texture change).

Remove chicken from refrigerator 15 minutes before grilling to bring closer to room temperature. Reserve any marinade for brushing during cook if desired (discard if it touched raw chicken).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the pan with a little oil to prevent sticking.

Place the chicken on the hot grill. Cook undisturbed for 4-6 minutes, until nice grill marks form and the underside releases easily. Flip and cook another 4-6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total time will depend on thickness.

If using reserved marinade that did not contact raw chicken, brush a little on the chicken during the last minute of cooking for extra flavor. Remove chicken from grill and transfer to a clean plate. Tent loosely with foil and let rest 5 minutes.

While chicken rests, slice each roasted red pepper into strips (if not pre-sliced) and tear basil leaves into small pieces.

Slice the rested chicken across the grain into 1/4- to 1/2-inch slices. Arrange on a serving platter or individual plates.

Top the sliced chicken evenly with roasted red pepper strips and sprinkle crumbled feta over each portion. Scatter torn basil leaves on top, drizzle 1 tsp olive oil over everything and season lightly with a pinch of salt and pepper if desired.

Serve with lemon wedges on the side for squeezing over the chicken.

If serving with a simple salad, toss mixed greens and sliced cucumber with 1 tbs olive oil, 1 tsp red wine vinegar and 1/4 tsp salt. Place salad alongside or beneath the sliced chicken before adding toppings.