Grilled Chicken Herbs Spices (Printable Version)
Tender, juicy chicken grilled with zesty lemon-herb marinade. Quick and flavorful weeknight meal.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon chili flakes (optional)
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
# How to Make It:
01 - In a medium mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, black pepper, and chili flakes until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated on all sides.
03 - Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
04 - Preheat the grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Place the chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the grilled chicken to a plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow the juices to redistribute.
07 - Sprinkle with chopped fresh parsley and serve alongside lemon wedges. Pairs well with grilled vegetables, rice, or a fresh salad.
# Expert Advice:
01 -
- The marinade uses ingredients you probably already have sitting in your kitchen right now.
- It turns ordinary chicken into something your friends will actually text you about the next day.
02 -
- Do not skip the resting step or you will end up with dry chicken and a puddle of lost juices on the cutting board.
- A meat thermometer changed my entire grilling game, guessing always left me with either rubbery or raw centers.
03 -
- If your chicken breasts are very thick, pound them to even thickness before marinating so the outside does not burn while the center is still cooking.
- Let the chicken sit at room temperature for 15 minutes before grilling, cold chicken straight from the fridge cooks unevenly every single time.