Grilled Chicken Recipe

Prepare the chicken

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

Make the marinade

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

Marinate the chicken

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, press out excess air (if using a bag) and seal. Massage the marinade so all pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes at room temperature will still add flavor.

Preheat the grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Grill the chicken

Remove chicken from the marinade and let excess drip off. Place breasts on the hot grill. Cook with the lid closed for 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Total cook time will be about 10–14 minutes depending on thickness. Avoid pressing down on the chicken.

Carryover cooking

Transfer grilled chicken to a plate and tent loosely with foil. Let rest for 5 minutes; internal temperature will rise to about 165°F (74°C) during resting.

Optional butter finish: While chicken rests, melt the butter in a small saucepan or microwave and brush over the warm chicken for a glossy finish and extra flavor.

Garnish and serve: Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges on the side. Squeeze lemon over each breast to taste just before eating.