Add Grilled Chicken Recipe
Make Add Grilled Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Grilled Chicken
Finish & Serving
Method
Marinated Grilled Chicken
Prepare the chicken
If the chicken breasts are uneven in thickness, place them between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until they are about 1/2 inch thick and an even thickness. This promotes even cooking. Pat the chicken dry with paper towels.
Make the marinade
In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp honey (if using). Whisk until blended.
Marinate
Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, pressing out excess air from the bag and ensuring the breasts are coated. Refrigerate at least 20 minutes and up to 2 hours. If short on time, a 20–30 minute marinate still imparts good flavor.
Grill the chicken
Remove the chicken from the marinade and let excess drip off. Place the breasts on the hot grill or pan. Cook 4–6 minutes without moving, until nice grill marks form and the underside releases easily. Flip and cook another 4–6 minutes. Use an instant-read thermometer inserted into the thickest part: done at 165°F (74°C). Total cook time will vary with thickness; adjust as needed.
Rest
Transfer the cooked chicken to a cutting board and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute. This keeps the chicken moist when sliced.
Finish & Serving
Slice the rested chicken crosswise into 1/4- to 1/2-inch strips or leave whole if preferred. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges to squeeze over just before eating.
Add the grilled chicken to salads, bowls, sandwiches, or plates as desired. Refrigerate leftovers in an airtight container for up to 3–4 days.