Grilled Chicken Breasts (Printable)
Herb-marinated boneless chicken, grilled until juicy and served with parsley and lemon.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Optional Garnishes
09 - Fresh parsley, chopped
10 - Lemon wedges
# Steps:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper, whisking thoroughly to emulsify.
02 - Place chicken breasts into a large resealable plastic bag or shallow dish. Pour marinade over chicken, turning to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates using a brush or folded paper towel.
04 - Remove chicken breasts from marinade, allowing excess liquid to drip off. Grill chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
05 - Transfer grilled chicken to a clean plate and let rest for 5 minutes. Slice and serve hot, garnished with fresh parsley and lemon wedges if desired.
# Expert Advice:
01 -
- You’ll know that golden grilled char hiding just the right amount of juiciness is surprisingly effortless to achieve.
- This chicken fits everything—from busy weeknights to impromptu backyard cookouts—and makes boring old breasts genuinely craveable.
02 -
- Once, I pulled the chicken off the grill a few minutes too soon, thinking it would finish as it rested, but the center was still pink—use a thermometer if you can.
- I realized marinating too long makes the chicken a bit tough from the lemon juice, so I stick to a few hours max.
03 -
- If you’re grilling indoors, a grill pan set over high heat makes those classic sear marks with half the smoke.
- I sometimes sneak in a pinch of chili flakes or fresh herbs from the garden for a new twist each time.