Grilled Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. If breasts are very thick (over 1 inch), butterfly them or pound to an even thickness about 1/2 inch for even cooking. Pat dry with paper towels.

Make marinade

Mince the garlic. In a bowl or large resealable plastic bag combine olive oil, lemon juice, soy sauce, honey, minced garlic, smoked paprika, dried oregano, ground black pepper and kosher salt. Whisk until honey is dissolved and ingredients are emulsified. If marinade seems too thick, add up to 2 tablespoons water and mix.

Marinate chicken

Place the prepared chicken breasts into the bowl or bag with the marinade, ensuring each piece is well coated. Refrigerate and marinate at least 30 minutes and up to 4 hours. Do not exceed 8 hours to avoid texture changes from the acidic lemon.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400-450°F / 200-230°C). Clean and oil the grates to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill and cook uncovered 4-6 minutes per side, depending on thickness. Flip once using tongs. Aim for an internal temperature of 165°F (74°C) measured at the thickest part. If using thinner pieces, check after 3 minutes per side.

Rest

Transfer grilled chicken to a clean plate, tent loosely with foil and let rest 5 minutes to allow juices to redistribute.

Slice chicken across the grain if serving as appetizer slices or cut into bite-size pieces for platters. Sprinkle chopped parsley over the chicken and serve with lemon wedges for squeezing over just before eating.