Grilled Chicken Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness about 1/2 inch for even cooking.

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, salt, and black pepper until emulsified.

Place chicken in a shallow dish or resealable plastic bag. Pour marinade over chicken, turning to coat thoroughly. Press out excess air and seal if using a bag.

Refrigerate and marinate for at least 30 minutes and up to 4 hours. For best flavor, marinate 1–2 hours. Do not exceed 8 hours to avoid texture change from the acid.

About 20 minutes before grilling, remove chicken from refrigerator to bring it closer to room temperature for even cooking.

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Clean the grill grates and oil them lightly with a paper towel dipped in olive oil held with tongs.

Brush a little olive oil onto both sides of the marinated chicken to prevent sticking.

Place chicken on the preheated grill. Cook with lid closed as much as possible: 4–6 minutes on the first side without moving, until grill marks form and chicken releases easily.

Flip the chicken and cook 3–5 minutes more, with lid closed, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If breasts are thin, check earlier to avoid overcooking.

If the exterior is charring before interior is done, move chicken to a cooler part of the grill or lower heat and finish cooking with indirect heat.

Transfer cooked chicken to a clean plate and loosely tent with foil. Rest for 5 minutes to let juices redistribute.

Slice or serve whole. Garnish with chopped parsley and serve with lemon wedges for squeezing over the chicken.