Grilled Chicken Recipe

Prepare the marinade

Mince the garlic finely or press it. In a medium bowl whisk together olive oil, lemon juice, minced garlic, fresh thyme, smoked paprika, dried oregano, kosher salt, black pepper and honey until combined.

Prep the chicken

If the chicken breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch so they cook evenly. Pat the chicken dry with paper towels.

Marinate

Place the chicken in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat all pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes will still add flavor.

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron pan, heat it over medium-high heat and lightly oil the grate or pan.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place chicken on the hot grill. Cook 4–6 minutes per side, without moving too much, until nicely charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness—thinner pieces can take 3–4 minutes per side.

Rest and finish

Transfer the grilled chicken to a cutting board. Immediately brush each piece with the tablespoon of butter so it melts over the hot chicken. Tent loosely with foil and let rest 5 minutes to redistribute juices.

Serve

Slice the chicken against the grain if desired. Sprinkle with chopped parsley and serve with lemon wedges on the side for squeezing over. Serve immediately.