Grilled Chicken Recipe

Prep the chicken

If breasts are very thick, butterfly them or pound to an even thickness about 1/2 inch (use a meat mallet or rolling pin between plastic wrap). Pat the chicken dry with paper towels.

Make the marinade

In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, honey, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper until smooth and combined.

Place the prepared chicken in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, coating each piece thoroughly. Press out excess air if using a bag and seal.

Refrigerate and marinate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to 12 hours. Do not exceed 24 hours to avoid overly soft texture from the yogurt.

Prepare the grill

Preheat an outdoor gas grill or grill pan to medium-high (about 400°F / 200°C). Clean the grates and brush lightly with neutral oil to prevent sticking.

Bring chicken to temperature

Remove chicken from the refrigerator 15–20 minutes before grilling to take off chill (keeps cooking even). Shake off excess marinade but do not wipe completely — a thin coating helps with browning.

Place the chicken on the hot grill. Cook with the lid closed as much as possible. Grill breasts 4–6 minutes per side depending on thickness, rotating once, until nicely charred in spots and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcooking to keep the meat juicy.

If the exterior is browning too quickly before the inside is done, move the chicken to a cooler part of the grill or reduce heat to medium and continue cooking until temperature is reached.

Transfer cooked chicken to a cutting board and tent loosely with foil. Rest for 5–7 minutes to let juices redistribute.

Slice the chicken against the grain or serve whole. Sprinkle with chopped fresh parsley, squeeze lemon wedges over the top to taste, and serve immediately.