Juicy Grilled Chicken Herbs Spices (Printable version)
Tender chicken breasts grilled to perfection with a zesty herb marinade.
# 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, 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 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 your 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, 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 it rest for 5 minutes to allow the juices to redistribute.
07 - Sprinkle with chopped fresh parsley and serve with lemon wedges alongside grilled vegetables, rice, or a fresh salad.
# Expert tips:
01 -
- The marinade takes about three minutes to throw together, and it transforms plain chicken into something you would happily pay restaurant prices for.
- It is genuinely forgiving, so even if you wander off to pour a drink while the grill is going, you will probably still end up with juicy results.
02 -
- Chicken breasts cook unevenly if you do not pound them flat first, and you will end up with dry tips and raw centers.
- Discard every drop of used marinade, as it has been in contact with raw poultry and is not safe to baste with during grilling.
03 -
- Take the chicken out of the fridge fifteen minutes before grilling so it is not ice cold in the center when the outside is already cooking.
- If your grill has hot spots, rotate each breast halfway through its cooking time on each side for even color and doneness.