Juicy Grilled Chicken with Herbs (Printable Version)
Tender marinated chicken with herbs and spices, grilled to perfection. Ready in 35 minutes.
# 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 (optional)
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
# How To Make:
01 - In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, 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. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
03 - Preheat the grill to medium-high heat. Oil the grates thoroughly to prevent sticking.
04 - Remove chicken from the marinade, letting excess drip off. Discard any remaining marinade. Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - Transfer the chicken to a plate, tent loosely with foil, and let rest for 5 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Advice:
01 -
- The marinade comes together in about two minutes with pantry staples you probably already have.
- It consistently produces juicy, flavorful chicken without any fancy techniques or equipment beyond a grill.
02 -
- Pounding thick breasts to an even thickness before marinating is the single thing that stopped me from serving dried out chicken to guests.
- Discard the used marinade and never brush it onto cooked chicken unless you want a fast lesson in food safety.
03 -
- An instant read meat thermometer is the only tool that consistently saves you from the guesswork of under or overcooked chicken.
- Marinating overnight in the refrigerator develops a deeper flavor profile that tastes like you spent far more effort than you actually did.