Grilled Chicken Recipe

Pound and prepare

Pat the 4 chicken breasts dry with paper towels. If they are thick at one end, place each between plastic wrap and gently pound with a meat mallet or rolling pin until an even thickness of about 1/2 inch (1.2 cm). This helps them cook evenly.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 1 tsp chopped fresh rosemary (or 1 tsp dried), 1 tsp smoked paprika, 1 tsp ground black pepper and 1 tsp kosher salt. Whisk until emulsified.

Marinate chicken

Place the prepared chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all surfaces are coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, 15-20 minutes still adds flavor.

Preheat and oil grill

About 10 minutes before cooking, preheat your grill to medium-high (around 400°F / 200°C). Clean the grates, then brush them with 1 tbs olive oil using a folded paper towel held with tongs to prevent sticking.

Bring chicken to temperature

Remove the chicken from the fridge 10 minutes before grilling so it comes closer to room temperature. Shake off excess marinade (do not discard).

Grill the chicken

Place the breasts on the hot grill. Cook with the lid closed when possible. Grill for about 4-6 minutes on the first side without moving to develop grill marks. Flip and grill another 3-5 minutes on the second side. Total cooking time will be 7-11 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part; chicken is done at 165°F (74°C).

Rest and finish

When chicken reaches 160-162°F, remove from grill and, if using, brush with 1 tbs butter and tent loosely with foil. Let rest for 5 minutes; carryover heat will bring it to 165°F while juices redistribute.

Serve

Transfer chicken to a platter, garnish with 2 tbs chopped fresh parsley, and serve with lemon wedges. Squeeze lemon over chicken to taste before eating.