Grilled Chicken Recipe
Make Grilled Chicken 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.
Marinade
Grill & Finish
Method
Marinade
- 1
Prepare the chicken
Pat the chicken breasts dry with paper towels. If the pieces are uneven in thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 to 3/4 inch (this helps them cook evenly).
- 2
Make the marinade
In a medium bowl or a resealable plastic bag, combine olive oil, lemon juice, soy sauce, minced garlic (press or finely mince the 3 cloves), honey, Dijon mustard, smoked paprika, dried oregano, kosher salt, and black pepper. Whisk or shake until fully combined.
- 3
Marinate the chicken
Add the chicken breasts to the bowl or bag and turn to coat thoroughly in the marinade. Refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate about 1–2 hours. Do not marinate longer than 8 hours to avoid mushy texture from the acid.
Grill & Finish
- 4
- 5
Remove excess marinade
Take the chicken out of the marinade and let any excess drip off. Discard the used marinade. If you want a glaze, you can reserve a small portion before adding raw chicken, but do not reuse raw marinade unless boiled.
- 6
Grill the chicken
Place the chicken on the hot grill. Cook without moving for 4–6 minutes, until grill marks form and the chicken releases easily. Flip and cook the other side for 4–6 minutes. Total cooking time will depend on thickness; aim for an internal temperature of 165°F (74°C) measured at the thickest part. If the exterior is browning too quickly, move to a cooler part of the grill or reduce heat.
- 7
Finish with butter and rest
If using, place 1 tablespoon of butter on top of each chicken breast in the last minute of cooking to melt and baste. Remove the chicken to a cutting board and let rest for 5–7 minutes to allow juices to redistribute.
- 8
Serve
Slice the chicken against the grain if desired. Sprinkle with chopped fresh parsley and serve with lemon wedges for squeezing over the chicken.