Grilled Chicken Recipe

Prep chicken

If chicken breasts are very thick, slice horizontally to create two even cutlets or pound to an even thickness about 1/2 inch using a meat mallet between plastic wrap. Pat dry with paper towels.

Make marinade

In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until combined.

Marinate chicken

Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high, about 400°F (200°C). If using a grill pan, heat it over medium-high heat until hot. Lightly oil the grill grates or brush the chicken with 1 teaspoon neutral oil to prevent sticking.

Grill chicken

Remove chicken from the marinade and let excess drip off. Place breasts on the hot grill and cook undisturbed for 4–6 minutes per side, depending on thickness. Flip once using tongs. Internal temperature should reach 165°F (74°C). For even cooking, do not press down on the chicken while grilling.

Rest

Transfer the grilled chicken to a cutting board and let rest for 5 minutes to redistribute juices.

Serve

Slice or serve whole. Sprinkle with chopped fresh parsley (optional) and serve with lemon wedges to squeeze over the top.