Grilled Chicken Breast With Cheese Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick (more than 1 inch), butterfly them or pound to an even thickness about 3/4 inch to ensure even cooking.

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.

Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, turning to coat evenly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15–20 minutes while the grill heats.

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). Oil the grill grates or brush a little oil on the chicken to prevent sticking. Alternatively, preheat a grill pan over medium-high heat.

Remove chicken from the marinade and let excess drip off. Place the chicken on the hot grill. Cook undisturbed for 5–6 minutes until nicely seared with grill marks.

Flip the chicken and continue grilling for another 4–6 minutes, or until the internal temperature reaches 155–160°F (68–71°C). Cooking time will vary with thickness.

When the chicken reaches about 155–160°F, reduce heat to medium-low (or move to a cooler part of the grill). Brush each breast with a small amount of the 1 tbs melted unsalted butter.

Top each breast with approximately 3/8 cup (about 2–3 oz) of mozzarella (use slices or shredded) and a light sprinkle of 1 tbsp grated Parmesan (optional). Close the grill lid for 1–3 minutes, or until the cheese has melted and the internal temperature reaches 165°F (74°C). If using a grill pan, cover pan with a lid or transfer briefly to a 375°F oven to melt cheese.

Remove the chicken from the grill and let rest for 5 minutes to allow juices to redistribute. Garnish with fresh basil leaves torn or whole.

Serve the grilled cheesy chicken with lemon wedges on the side for squeezing. Accompany with mixed salad greens tossed in a light vinaigrette or your choice of side.