Grilled Chicken Recipe
Grilled chicken breast with choice of side
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Ingredients
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Chicken & Marinade
Optional Finishing & Serving
Suggested Sides (choose one)
Method
Chicken & Marinade
- 1
Prepare chicken
Pat the 4 chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound them to an even thickness of about 1/2 inch to ensure even cooking.
- 2
Make marinade
In a bowl or shallow dish combine 4 tbs olive oil, 2 tbs fresh lemon juice, minced 3 garlic cloves (about 1 tbs), 1 tsp paprika, 1 tsp dried oregano, 1.5 tsp kosher salt, and 3/4 tsp freshly ground black pepper. Whisk until combined.
- 3
Marinate chicken
Place the chicken breasts in the dish or a resealable plastic bag and pour the marinade over them, turning to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15 minutes before grilling.
Grilling & Finishing
- 4
- 5
Grill chicken
Remove chicken from marinade and let excess drip off. Place on the hot grill. Grill for 4–6 minutes per side (for 1/2 inch thickness) without moving, until well-marked and easy to lift. Use an instant-read thermometer inserted into the thickest part: target 160°F (71°C) before resting.
- 6
Rest and finish
Transfer the grilled chicken to a plate and tent loosely with foil. Let rest 5–7 minutes; chicken will carryover cook to about 165°F (74°C). If using, melt 1 tbs unsalted butter and brush over the chicken, then sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges.
Sides (choose one)
- 7
- 8
- 9