½ Grilled Chicken Breast Recipe

Prepare the chicken

Pat the half chicken breast dry with paper towels. If the thick end is much thicker than the thin end, butterfly it or pound gently to an even thickness of about 1/2–3/4 inch (12–18 mm) so it cooks evenly.

Make the marinade

In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, dried oregano, paprika (if using), salt, and black pepper until combined.

Marinate

Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over it, turning to coat thoroughly. Let marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 15–20 minutes before grilling.

Preheat the grill

Preheat an outdoor gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat it over medium-high heat and lightly oil the grates or pan.

Oil the grates

Lightly oil the grill grates or grill pan using tongs and an oil-coated paper towel to prevent sticking.

Grill the chicken

Place the chicken on the hot grill. Grill undisturbed for 4–6 minutes per side, depending on thickness, with the lid closed if possible. Flip once when grill marks form and the chicken releases easily. Total cook time should be about 8–12 minutes. Use an instant-read thermometer to check doneness: the internal temperature should reach 165°F (74°C) at the thickest part.

Rest

Remove the chicken from the grill and transfer to a plate. Top with the optional teaspoon of butter. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.

Squeeze the lemon wedge over the rested chicken, sprinkle with chopped fresh parsley, slice if desired, and serve immediately.

Serve suggestions: pair with a simple salad, steamed vegetables, rice, or a slice of crusty bread.