Grilled Chicken Recipe
Make Grilled Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Catering Price List
Method
Catering Price List
Portioning and prep
If chicken breasts are very large (over 10 oz / 300 g each), butterfly or halve them so portions are roughly uniform (about 6–8 oz each). Pat chicken dry with paper towels. Place in a large hotel pan or two large resealable bags for marinating.
Make the marinade
In a large mixing bowl, combine 1.5 cups olive oil, 1 cup lemon juice, 10 tbs minced garlic, 4 tbs chopped rosemary, 4 tbs thyme leaves, 4 tbs smoked paprika, 6 tsp kosher salt, 4 tsp freshly ground black pepper, 1/2 cup honey, and 1/2 cup soy sauce. Whisk thoroughly until honey is fully incorporated. If marinade seems too thick, whisk in up to 1 cup cold water to reach a loose but coating consistency suitable for large batches.
Marinate the chicken
Pour marinade over the chicken in pans or divide among bags so each piece is well coated. Refrigerate and marinate for at least 2 hours, ideally 4–8 hours. For same-day catering service, marinate up to 12 hours. Do not exceed 24 hours to avoid texture breakdown from the citrus.
Bring chicken to temperature
Remove chicken from refrigerator 20–30 minutes before grilling to take the chill off. Shake off excess marinade (do not rinse). Reserve leftover marinade only if you bring it to a full boil for at least 2 minutes and use as finishing sauce; otherwise discard.
Grill the chicken
Place chicken on the preheated grill skinless side down (presentation side up). Grill over direct medium-high heat for 4–6 minutes per side, depending on thickness. Use an instant-read thermometer: target internal temperature is 165°F (74°C). For pieces that char too quickly, move to indirect heat until done. Total cook time typically 8–14 minutes per piece for 6–8 oz portions.
Optional finishing and garnish
If desired, brush reserved, boiled marinade (safely cooked) or a simple dash of olive oil over chicken for sheen. Garnish with chopped parsley and serve with lemon wedges. For large events, keep chicken warm in low oven (200°F / 93°C) tightly covered; do not hold longer than 1 hour to preserve quality.
Portioning for service
Slice across the grain for plated service or serve whole for buffet. Provide one piece per guest for a main portion (6–8 oz). For sliced service, arrange 3–4 slices per plate or 6–8 oz equivalent for catering portions.
Safety and storage
Discard any unused marinade that contacted raw chicken unless boiled for at least 2 minutes. Refrigerate leftovers within 2 hours. Store cooled chicken in airtight containers up to 3–4 days; reheat to 165°F (74°C) before serving.
