Grilled Chicken Recipe
Make Grilled Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Finishing & Optional
Method
Chicken & Marinade
Prepare chicken
If chicken breasts are very thick, butterfly them or pound to an even thickness about 3/4 inch (2 cm) so they cook evenly. Pat dry with paper towels.
Make marinade
In a bowl or large measuring cup, whisk together olive oil, lemon juice, minced garlic, soy sauce, Dijon mustard, honey, smoked paprika, dried oregano, kosher salt, and black pepper until well combined.
Marinate
Place chicken in a resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes will still add flavor.
Bring to room temperature
About 20 minutes before grilling, remove chicken from refrigerator so it comes closer to room temperature for more even cooking. Reserve marinade for basting if desired (see safety note).
Grilling & Finishing
Optional basting
If you reserved marinade, bring it to a boil in a small saucepan for at least 1 minute to kill any raw-borne bacteria, then reduce slightly and use during the last 1–2 minutes of grilling to glaze. Alternatively, melt butter and brush it over cooked chicken immediately after removing from the grill.
Rest
Transfer grilled chicken to a cutting board and loosely tent with foil. Let rest for 5–7 minutes to allow juices to redistribute.