Grilled Chicken Recipe

Prepare and tenderize chicken

If chicken breasts are very thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until even thickness (about 1/2 inch). This promotes even cooking. Pat the chicken dry with paper towels.

Make the marinade

In a medium bowl combine 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 tablespoon soy sauce, minced garlic, 1 tablespoon honey, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk until honey is dissolved and ingredients are fully combined.

Marinate the chicken

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Massage the marinade into the chicken so each piece is coated. Refrigerate at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature after coating.

Preheat the grill

About 15 minutes before cooking, preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Clean the grates and oil them lightly: dip a folded paper towel in the vegetable oil and use tongs to rub it over the hot grates to prevent sticking.

Grill the chicken

Remove chicken from the marinade, letting excess drip off. Place breasts on the grill over direct heat. Grill with the lid closed for 5-6 minutes per side, flipping once, until well-marked and an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking time will vary by thickness — plan 10–12 minutes total for 1/2–3/4" thick breasts.

Carryover cooking and resting

Transfer grilled chicken to a clean plate or cutting board and tent loosely with foil. Rest for 5–10 minutes; carryover cooking will raise the internal temperature to about 165°F (74°C) and juices will redistribute.

After resting, slice chicken against the grain if serving sliced. Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges on the side for squeezing over. Adjust salt and pepper to taste if needed.

Serve suggestions: pair the grilled chicken with a simple salad, grilled vegetables, rice, or warm pita for versatile meal options.