Chicken Grilled Recipe
Make Chicken Grilled Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Finishing & Garnish
Method
Marinade & Chicken
- 1
Prepare the marinade
In a medium bowl, whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper, and optional red pepper flakes until combined.
- 2
Marinate the chicken
Place the chicken pieces in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. If using breasts, 30–60 minutes is fine; for thighs, 1–4 hours is best for more flavor.
- 3
Bring to room temperature
About 20 minutes before grilling, remove the chicken from the refrigerator and let it sit covered at room temperature so it relaxes and cooks more evenly.
- 4
Preheat the grill
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 heat and lightly oil the grates or pan.
- 5
- 6
Grill the chicken
Place the chicken on the hot grill. For boneless thighs: grill 5–6 minutes per side, until well browned and internal temperature reaches 165°F (74°C). For boneless breasts: grill 6–7 minutes per side, adjusting for thickness until 165°F (74°C). Avoid pressing down on the chicken. Flip once when good grill marks form.
- 7
Rest the chicken
Transfer the grilled chicken to a clean plate and tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute.
Finishing & Garnish
- 8
Finish with butter
While the chicken rests, place 1 tablespoon of butter on top of the hot chicken so it melts in and gives a glossy finish and extra flavor.
- 9
Garnish and serve
Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges on the side for squeezing. Taste and adjust with additional salt or pepper if needed.