Grilled Boneless Chicken Breast Recipe

Prepare the chicken

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

Make the marinade

Mince the garlic. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Whisk until combined.

Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken, turning to coat thoroughly. Refrigerate for at least 30 minutes and up to 2 hours. If short on time, 15 minutes at room temperature will still add flavor.

Prepare bacon

Preheat oven to 400°F (200°C) or use a skillet. Lay bacon slices on a baking sheet lined with foil and bake 12–18 minutes until crisp, or fry in a skillet over medium heat 8–10 minutes until crisp. Drain on paper towels, then chop or crumble into bite-size pieces.

Prepare red onion and tomato

Peel and thinly slice the red onion into rings or half-rings. Core and slice tomatoes into 1/2-inch thick rounds or wedges. Lightly season tomato slices with a pinch of salt and a drizzle of olive oil if desired. Set aside to top the cooked chicken.

Preheat grill (or grill pan) to medium-high heat (about 400°F/200°C). Brush grates or pan with oil to prevent sticking. Remove chicken from marinade and let excess drip off.

Grill chicken breasts 4–6 minutes per side (depending on thickness) with lid closed until internal temperature reaches 165°F (74°C). Avoid overcooking—use an instant-read thermometer at the thickest part to check doneness.

During the last minute of cooking, if using, place 1/4 tbs butter on each breast to melt for a glossy finish. Remove chicken to a cutting board and tent loosely with foil. Rest 5 minutes to allow juices to redistribute.

Top each rested chicken breast with sliced tomato, red onion, and crumbled bacon. Serve with lemon wedges to squeeze over the top.

While chicken grills, prepare the salad: thinly slice the cucumber and green bell pepper. In a large bowl combine mixed salad greens, sliced cucumber, sliced bell pepper and chopped parsley.

Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over greens and toss gently to coat. Taste and adjust seasoning as needed.

Portion salad onto plates alongside the grilled chicken. Optionally drizzle any resting juices from the chicken over the salad for extra flavor.