Grilled Chicken Recipe

Portion

If using a larger chicken breast, trim and butterfly or slice to yield a 4 oz portion. Aim for an even thickness about 1/2 inch for even cooking.

Pound (if needed)

If the piece is uneven, place between plastic wrap and lightly pound with a meat mallet to an even 1/2-inch thickness.

Pat the chicken dry with paper towels.

In a small bowl combine olive oil, lemon juice, minced garlic, kosher salt, black pepper, dried oregano, and smoked paprika. Whisk until emulsified.

Brush or rub the marinade evenly over both sides of the 4 oz chicken breast. Let rest at room temperature for 15–20 minutes, or refrigerate up to 2 hours for more flavor. If refrigerated, bring to room temperature for 15 minutes before grilling.

Preheat grill to medium-high (about 400°F / 200°C). Clean and oil the grill grates to prevent sticking.

Place the chicken on the hot grill. Cook undisturbed for 3–4 minutes to develop grill marks.

Flip and cook the second side for 3–4 minutes. Total cook time will be about 6–8 minutes for a 4 oz, 1/2-inch-thick breast.

Check doneness with an instant-read thermometer inserted into the thickest part — target internal temperature is 165°F (74°C). If not yet reached, move to indirect heat and close the lid, checking every 1–2 minutes.

Remove chicken from the grill when it reaches 165°F. Tent loosely with foil and rest for 5 minutes to allow juices to redistribute; carryover heat will stay at safe temperature.

Squeeze the lemon wedge over the rested chicken and sprinkle with chopped fresh parsley if using.

Slice or serve whole. Plate as a 4 oz portion.