Grilled Chicken Breast Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 3/4 inch. This ensures even cooking.

Make marinade

In a medium bowl, whisk together olive oil, lemon juice, soy sauce, minced garlic, Dijon mustard, honey, dried oregano, smoked paprika, kosher salt, and black pepper until well combined.

Marinate

Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, pressing to coat each piece. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. (Do not exceed 8 hours with lemon in the marinade to avoid texture changes.) Remove chicken from fridge 15 minutes before grilling to come closer to room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high, about 400-450°F (200-230°C). Clean and oil the grill grates: use a folded paper towel dipped in oil held with tongs to lightly oil the grates.

Grill chicken

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill. Grill with lid closed for 5-7 minutes on the first side without moving, until grill marks form. Flip and grill another 4-6 minutes with lid closed, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Total cook time will vary by thickness; aim for 20 minutes maximum for very large breasts.

Rest and finish

Transfer chicken to a clean plate. If using, melt the unsalted butter and brush over the hot breasts. Tent loosely with foil and let rest for 5-8 minutes; carryover cooking will bring internal temperature to 165°F (74°C). This resting period keeps the chicken juicy.

Serve

Sprinkle chopped parsley over the chicken, serve with lemon wedges for squeezing. Slice against the grain when plating to maximize tenderness.