Grilled Chicken Recipe
Make Grilled Chicken Recipe in just 1h . 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
Prep the chicken
If breasts are very thick, butterfly each or pound to an even 1/2–3/4 inch thickness using a meat mallet or rolling pin between sheets of plastic wrap. Pat chicken dry with paper towels.
Make the marinade
In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, smoked paprika, dried oregano, ground cumin, kosher salt, black pepper and honey (if using). Whisk until smooth and emulsified.
Marinate
Place chicken in a shallow dish or zip-top bag and pour marinade over it, turning to coat thoroughly. Refrigerate at least 30 minutes, ideally 2–4 hours. If short on time, 15 minutes at room temperature will still add flavor. Do not exceed 8 hours.
Grilling & Finishing
Bring to temperature
Remove chicken from refrigerator 10–15 minutes before grilling so it comes closer to room temperature for even cooking. Brush both sides lightly with the reserved 1 tbs olive oil.
Grill the chicken
Place chicken on the hot grill. Cook without moving for 4–6 minutes per side depending on thickness, flipping once, until grill marks form and internal temperature reaches 160–165°F (71–74°C). Thinner pieces may take 3–4 minutes per side; thicker pieces up to 7–8 minutes per side. If using indirect heat, move to cooler zone after searing and finish until temperature is reached.
Rest
Transfer grilled chicken to a clean plate and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute and final internal temperature to rise to about 165°F (74°C).