Grilled Chicken Recipe
Make Grilled Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Finish & Garnish
Method
Marinade
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If any breasts are very thick (more than 1 inch), butterfly them or pound gently to an even thickness (~3/4 inch) so they cook evenly.
- 2
Make marinade
In a medium bowl, whisk together 1 tablespoon olive oil, 2 tablespoons lemon juice, minced garlic, Dijon mustard, dried oregano, smoked paprika, salt, pepper, and honey (if using) until combined.
- 3
Combine and rest
Place the chicken in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat thoroughly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, marinate 15–30 minutes at room temperature; avoid exceeding 4 hours for very lean breasts to prevent texture change.)
Grilling / Cooking
- 4
Preheat grill or pan
About 10 minutes before cooking, remove chicken from the refrigerator so it comes closer to room temperature. Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) with the lid closed, or heat a heavy skillet or grill pan over medium-high heat. Brush grates or pan with 1 tablespoon oil to prevent sticking.
- 5
Cook chicken
Place the marinated chicken on the hot grill or pan. For breasts about 3/4 to 1 inch thick: cook 5–7 minutes per side with the lid closed (for grill) or pressing lightly once with a spatula for even contact (for pan). Avoid flipping more than once. Internal temperature should reach 165°F (74°C). If using a meat thermometer, check at the thickest part after the first side; adjust time as needed.
- 6
Rest
Remove the chicken from the heat and transfer to a cutting board. Tent loosely with foil and let rest 5 minutes. Resting allows juices to redistribute and helps keep the chicken moist.
Finish & Serve
- 7
After resting, slice chicken against the grain if desired. Sprinkle with chopped fresh parsley and serve with lemon wedges to squeeze over the top. Taste and add additional salt and pepper if needed.
- 8
Serve suggestions: alongside a green salad, grilled vegetables, rice, or in sandwiches and wraps.