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Ingredients
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Chicken & Marinade
Finishing & Optional
Method
Chicken & Marinade
- 1
Prepare the chicken
Pat the chicken breasts dry with paper towels. If they are unevenly thick, butterfly them or pound to an even thickness about 3/4 inch (use a meat mallet or rolling pin inside a plastic bag). This helps them cook evenly and quickly.
- 2
Make the marinade
In a bowl or a resealable bag combine 2 tbs olive oil, 2 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 3 tsp salt, and 1 tsp black pepper. Whisk or shake to emulsify.
- 3
Marinate the chicken
Add the chicken to the bowl or bag and coat thoroughly with the marinade. Let rest in the refrigerator for at least 20 minutes and up to 2 hours. If time is very short, 10–15 minutes at room temperature is acceptable.
- 4
Preheat the grill
Preheat a grill or stovetop grill pan to medium-high heat (about 400–450°F / 200–230°C). If using charcoal, ensure coals are evenly hot. Oil the grates lightly (use an oiled paper towel held with tongs) to prevent sticking.
- 5
Grill the chicken
Remove chicken from the marinade and let excess drip off. Place breasts on the hot grill. Cook 4–6 minutes on the first side without moving, until you get good grill marks and the edges are opaque. Flip and cook another 3–6 minutes on the second side until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Exact time depends on thickness (thinner pieces will be faster).
- 6
Rest
Transfer the chicken to a plate or cutting board and let rest 5 minutes. Resting redistributes juices and keeps the chicken moist.
Finishing & Optional
- 7
Finish and serve
If using, place 1 tsp butter on the hot chicken right after resting so it melts over the top. Sprinkle with 1 tbs chopped fresh parsley and serve with lemon wedges for squeezing over. Slice against the grain and serve warm.