Grilled Chicken, Herb-Marinated (Print View)
Herb- and lemon-marinated chicken breasts grilled until juicy, finished with parsley and lemon wedges.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnishes
09 - Fresh parsley, finely chopped
10 - Lemon wedges for serving
# How-To Steps:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are evenly coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute before slicing.
06 - Slice and serve the chicken garnished with chopped fresh parsley and lemon wedges alongside grilled vegetables, a fresh salad, or steamed rice.
# Expert Hints:
01 -
- The marinade takes about two minutes to throw together but tastes like you spent all afternoon planning it.
- High protein, naturally gluten free, and endlessly adaptable to whatever you have sitting in the pantry.
02 -
- Under no circumstances should you skip the resting step because sliced immediately, the chicken bleeds juice and dries out before the second serving.
- A meat thermometer is the single tool that removes all guesswork and prevents the dreaded dry, overcooked breast.
03 -
- Pound the chicken to even thickness before marinating and every piece will finish cooking at the same time, eliminating the awkward dance of pulling some off early while others catch up.
- Let the chicken come to room temperature for 15 minutes before grilling because ice cold meat hitting a hot grate leads to uneven cooking every single time.