Grilled Chicken Recipe
Make Grilled Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Brine
Marinade
For Grilling & Serving
Method
Chicken & Brine
- 1
Prepare brine
In a medium bowl or container, dissolve 2 tablespoons kosher salt and 1 tablespoon sugar in 4 cups cold water. Stir until dissolved.
- 2
Place the 4 chicken breasts in the brine, fully submerged. Cover and refrigerate for 20–30 minutes (no more than 1 hour for thin breasts). Brining firms the meat and helps it stay juicy during grilling.
- 3
After brining, remove chicken from brine and pat dry thoroughly with paper towels. Discard brine.
Marinade
- 4
Make marinade
In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon honey (if using) until combined.
- 5
Place the patted-dry chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over chicken, ensuring each piece is coated. Marinate in the refrigerator for 30 minutes to 2 hours. At least 30 minutes is helpful; up to 2 hours adds more flavor. Remove chicken from refrigerator 15 minutes before grilling to come closer to room temperature.
For Grilling & Serving
- 6
- 7
Cook chicken: Place the marinated chicken breasts on the hot grill. Cook without moving for 4–6 minutes on the first side until well-marked and it releases easily. Flip and cook 4–6 minutes more on the second side. Total cooking time will depend on breast thickness; aim for an internal temperature of 165°F (74°C) measured at the thickest part. If breasts are thick, use indirect heat or move to cooler part of grill and cover, cooking until temperature is reached.
- 8
Rest and serve: Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice if desired, garnish with chopped parsley and lemon wedges, and serve.
- 9
Storage note: Leftovers can be refrigerated in an airtight container for up to 3–4 days.
