Grilled Chicken Breast Recipe
Make Grilled Chicken Breast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
For Grilling & Finishing
Method
Chicken & Marinade
- 1
Pound and Prep
Pat chicken breasts dry with paper towels. If breasts are uneven in thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 to 3/4 inch so they cook evenly.
- 2
Make Marinade
In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1.5 tsp kosher salt, and 3/4 tsp black pepper until combined.
- 3
Marinate
Place the prepared chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate at room temperature for 15–20 minutes.
For Grilling & Finishing
- 4
Preheat Grill
Preheat a gas grill to medium-high (about 400–450°F / 200–230°C) or heat a charcoal grill until coals are covered with gray ash. If using a grill pan, heat it over medium-high on the stovetop until hot.
- 5
- 6
Grill the Chicken
Place chicken on the hot grill. Cook without moving for 4–6 minutes on the first side until clear grill marks form. Flip and cook 3–5 minutes on the second side. Total cook time will typically be 7–11 minutes depending on thickness. Cook until the internal temperature reaches 165°F (74°C) measured at the thickest part with an instant-read thermometer.
- 7
- 8
Rest and Serve
Remove chicken from the grill and transfer to a cutting board. Tent loosely with foil and rest for 5 minutes to allow juices to redistribute. Sprinkle chopped fresh parsley over the breasts, serve with lemon wedges, and slice against the grain if desired.