Grilled Chicken Breast Recipe
Make Grilled Chicken Breast Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
For Grilling & Finishing
Method
Chicken & Marinade
Prepare the chicken
If chicken breasts are very thick, butterfly them or pound to an even thickness of about 3/4 inch: place between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet so they cook evenly.
Make the marinade
In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tbs Dijon mustard, 1 tsp honey, chopped rosemary, smoked paprika, 1.5 tsp kosher salt, and 3/4 tsp freshly ground black pepper until well combined.
Marinate the chicken
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15–20 minutes after coating while the grill preheats.
For Grilling & Finishing
Grill the chicken
Remove chicken from the marinade and let excess drip off. Place breasts on the hot grill. Cook with the lid closed for 4–6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Timing will vary depending on thickness; aim for even grill marks and no pink in the center.