Grilled Chicken Recipe
Make Grilled Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Chicken
Equipment & finishing
Method
Grilled Chicken
Prepare chicken
Pound each chicken breast to an even thickness (about 1/2 to 3/4 inch) using a meat mallet or rolling pin inside a zip-top bag. This ensures even cooking. Pat the breasts dry with paper towels.
Make marinade
In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika and 1 tablespoon honey until emulsified.
Marinate
Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat completely. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, marinate at room temperature for 15-20 minutes.
Preheat grill
About 20 minutes before cooking, remove chicken from refrigerator to take the chill off. Preheat your grill or grill pan to medium-high heat (approx. 400-450°F / 200-230°C). Oil the grill grates lightly or brush the grill pan with oil to prevent sticking.
Grill chicken
Remove chicken from marinade and let excess drip off. Place breasts on the hottest part of the grill. Cook for 4-6 minutes per side with the lid closed, rotating only once, until grill marks form. Use an instant-read thermometer to check internal temperature; target 160°F (71°C) in the thickest part, as the chicken will carryover to 165°F (74°C) while resting.
Finish & rest
If using, place 1/2 tablespoon butter on each breast immediately after removing from the grill and loosely tent with foil. Let rest for 5-7 minutes to allow juices to redistribute and to reach a final internal temp of 165°F (74°C).
Garnish & serve
Brush any accumulated resting juices over the breasts, sprinkle with 2 tablespoons chopped fresh parsley, and serve hot. Optionally squeeze additional lemon juice to taste.
Equipment & finishing
While grilling, keep a spray bottle of water nearby to control flare-ups. Use an instant-read thermometer to confirm doneness. Clean and oil the grill after it cools to maintain the grates.