Marinated Grilled Chicken Recipe

Prepare chicken

If breasts are very thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly. Pat the chicken dry with paper towels. Place in a shallow dish or a large resealable plastic bag.

Make marinade

In a medium bowl whisk together 1 cup olive oil, 1 cup fresh lemon juice, 1/4 cup soy sauce, 2 tablespoons honey, 4 minced garlic cloves, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes (if using). Whisk until fully combined and slightly emulsified.

Marinate chicken

Pour marinade over the prepared chicken in the dish or bag, ensuring each piece is well coated. Seal and refrigerate for at least 1 hour, preferably 3–6 hours. Do not marinate more than 12 hours to avoid texture changes from the acid.

Preheat grill

Remove chicken from refrigerator 20–30 minutes before grilling to come toward room temperature. Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grill grates. Alternatively, heat a heavy grill pan over medium-high heat and brush with the 2 teaspoons olive oil.

Grill chicken

Remove chicken from the marinade, letting excess drip off (discard used marinade). Place chicken on the hot grill. Grill 4–6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Time will vary with thickness; adjust as needed. Avoid pressing down on the chicken so juices are retained.

Rest and finish

Transfer grilled chicken to a clean platter and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute. Squeeze fresh lemon slices over the chicken, sprinkle with chopped parsley if using, and serve warm.