Simply Grilled Chicken Recipe

Pound and prepare chicken

If chicken breasts are uneven, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This ensures even cooking. Pat the chicken dry with paper towels.

Make the marinade

In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, honey, chopped rosemary, kosher salt, and black pepper until emulsified.

Marinate

Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over them. Massage to coat thoroughly, remove excess air from the bag, seal, and refrigerate for at least 30 minutes and up to 4 hours. For catering, you can marinate up to 8 hours, but not more to avoid texture change from the acid in lemon juice.

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet indoors, heat it over medium-high until very hot and lightly oiled.

Oil the grates

Brush the grill grates or pan with a little oil to prevent sticking. Remove chicken from the marinade, letting excess drip off. Reserve marinade for basting (optionally bring to a boil for 2 minutes if you plan to use it as a sauce).

Grill the chicken

Place chicken breasts on the grill and cook undisturbed for 4–6 minutes per side, depending on thickness, until well-marked and internal temperature reaches 165°F (74°C). Use tongs to flip once. For consistent results, test the thickest part with an instant-read thermometer.

Rest and baste

During the last minute of cooking, brush each breast with a little melted butter. Remove chicken to a clean platter and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.

Finish and garnish: Sprinkle chopped fresh parsley over the rested chicken, optionally dust lightly with smoked paprika for color, and serve with lemon wedges on the side for guests to squeeze. Arrange on a warm platter for catering service.

Portioning and holding: For catering, slice chicken across the grain into 1/2-inch slices and arrange in single layers on hotel pans. Keep covered and hold at 140°F (60°C) or hotter for up to 2 hours. Reheat gently with a splash of reserved marinade (previously boiled) or melted butter if needed.