Grilled Chicken Breast Recipe
Make Grilled Chicken Breast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Finishing & Serving
Method
Chicken & Marinade
Prepare chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick (over 1 inch), butterfly them or pound to an even thickness of about 3/4 inch for even cooking.
Make marinade
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, kosher salt, black pepper, and honey/maple syrup (if using) until emulsified.
Marinate chicken
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature after marinating.
Grilling
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.
Bring chicken to room temp
Remove chicken from the refrigerator about 15 minutes before grilling so it comes closer to room temperature; discard any leftover marinade.
Grill chicken
Place the chicken breasts on the hot grill. Grill uncovered for 5–7 minutes on the first side without moving, until grill marks form. Flip and grill 4–6 minutes more on the second side, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking time will vary by thickness.
Finish to safe temperature
Remove chicken from the grill when the internal temperature reaches 160°F; it will rise to 165°F (74°C) during resting.
Resting & Serving
Rest and finish
Transfer the grilled breasts to a plate or cutting board. Top each with 1/4 tablespoon unsalted butter or a drizzle of olive oil and tent loosely with foil. Let rest 5–7 minutes to redistribute juices and finish cooking.
Slice and garnish
Slice the breasts against the grain if serving sliced. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the chicken.
Serving suggestion
Serve warm as an entree with salads, roasted vegetables, rice, or in sandwiches. Leftovers keep refrigerated in an airtight container for up to 3 days.