Juicy Grilled Chicken Herbs Spices (Printable)
Tender chicken marinated with citrus and herbs, grilled to perfection.
# What You'll 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 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 more pronounced flavor.
04 - Preheat the grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent the chicken from sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the 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. Allow it to rest for 5 minutes so the juices redistribute throughout the meat.
07 - Sprinkle with chopped fresh parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade uses pantry staples you probably already have and it transforms plain chicken into something that tastes like you tried much harder than you actually did.
- It works on a weeknight when you are exhausted and at a weekend cookout when you want to impress without stress.
02 -
- Undercooked chicken is the one mistake you cannot fix so invest in an instant read thermometer and use it every single time without exception.
- Letting the chicken rest after grilling is not optional because cutting too early means all those flavorful juices end up on the plate instead of in the meat.
03 -
- Pound the chicken breasts to an even thickness before marinating so the thin end does not dry out while the thick end is still cooking through.
- A splash of honey added to the marinade helps the chicken caramelize on the grill and adds a subtle sweetness that balances the lemon and garlic beautifully.