Grilled Chicken Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness about 1/2 inch so they cook evenly.

Make marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 1 tbs soy sauce, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined.

Place the chicken in a zip-top bag or shallow dish and pour the marinade over it. Press out excess air and seal (or cover the dish). Turn to coat so all pieces are evenly covered. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes will still add flavor.

Preheat grill

Remove the chicken from the refrigerator about 15 minutes before grilling to take off chill. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates or brush chicken lightly with oil to prevent sticking.

Grill chicken

Place the marinated breasts on the hot grill. Cook, covered if possible, for 4–6 minutes per side depending on thickness. Flip once when the underside has good grill marks and chicken releases easily. Use a meat thermometer to check doneness; internal temperature should reach 165°F (74°C). Total grill time typically 8–12 minutes.

Rest and finish

Transfer the cooked chicken to a clean plate and, optionally, place 1 tbs butter on top of the hot breasts so it melts over them. Let rest, uncovered or tented loosely with foil, for 5 minutes to allow juices to redistribute.

Serve

Sprinkle the chicken with 2 tbs chopped fresh parsley (optional) and serve with lemon wedges. Squeeze lemon over each breast just before eating.