Grilled Chicken Breast Recipe

Prep the chicken

If breasts are unevenly thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 3/4-inch thick in the thickest part. Pat the chicken dry with paper towels.

Make the marinade

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

Marinate

Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 15–30 minutes at room temperature is acceptable.

Preheat

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high on the stovetop and lightly oil the grates or pan.

Oil the grill

Just before grilling, brush the grill grates or grill pan with a little oil to help prevent sticking.

Grill the chicken

Remove chicken from marinade, letting excess drip off. Place breasts on the hot grill. Grill uncovered for 4–6 minutes per side, turning once, until the exterior is nicely charred in spots and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Total cook time will be about 8–12 minutes depending on thickness.

Rest

Transfer cooked chicken to a plate and tent loosely with foil. Let rest for 5 minutes; carryover cooking will raise internal temperature to the safe range and juices will redistribute.

Optionally, place the resting chicken in a warm pan with 1 tablespoon unsalted butter and briefly spoon melted butter over the breasts to add richness.

Slice the chicken against the grain, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side for squeezing.