10 Grilled Chicken Breasts Recipe

Pound or butterfly breasts (optional)

If chicken breasts are unevenly thick, place each between two pieces of plastic wrap and gently pound to an even thickness of about 3/4 inch or butterfly them. This ensures even cooking. Trim any excess fat.

Prepare marinade

In a large mixing bowl or large resealable 2-gallon bag, whisk together 1 cup olive oil, 1 cup fresh lemon juice, 1/2 cup soy sauce, 1/4 cup honey, 3 tablespoons Dijon mustard, and the minced garlic. Add smoked paprika, dried oregano, ground black pepper, kosher salt, and red pepper flakes. Whisk until honey is dissolved and ingredients are well combined.

Marinate chicken

Place the 10 chicken breasts in the bowl or divide between two large resealable bags. Pour the marinade over the chicken, making sure each piece is fully coated. Press out excess air and seal. Refrigerate for at least 1 hour and up to 8 hours. For best flavor, marinate 3–6 hours. Do not exceed 12 hours to avoid overly soft texture from the acid.

Preheat grill

When ready to cook, remove chicken from refrigerator 20–30 minutes before grilling to take the chill off. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grates with a grill brush.

Oil grates

Brush the grill grates lightly with 2 teaspoons olive oil using a folded paper towel held with tongs to prevent sticking.

Grill chicken

Remove chicken from marinade and allow excess to drip off (discard used marinade). Place breasts on the grill over direct heat. Cook for about 5–7 minutes on the first side without moving, until grill marks form. Flip and cook an additional 4–6 minutes on the second side, or until internal temperature reaches 165°F (74°C) measured at the thickest part with an instant-read thermometer. Total grilling time will vary with thickness (approx. 9–13 minutes).

Rest

Transfer grilled breasts to a clean platter, tent loosely with foil, and let rest for 5 minutes. Resting lets juices redistribute for a moist result.

Sprinkle the chopped fresh parsley evenly over the rested chicken breasts and serve each with a lemon wedge for squeezing. Optionally slice breasts across the grain and arrange on a platter for family-style service.