Juicy Grilled Chicken Herbs Spices (Printable Version)

Tender chicken breasts grilled after marinating in lemon, herbs, and spices.

# 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

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges

# How-To:

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 a more pronounced flavor.
04 - Preheat your 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, until the internal temperature reaches 165°F and the juices run clear.
06 - Transfer the grilled chicken to a plate and tent loosely with aluminum foil. Allow the chicken to rest for 5 minutes so the juices redistribute evenly throughout the meat.
07 - Sprinkle the chopped fresh parsley over the rested chicken and serve alongside lemon wedges.

# Expert Hints:

01 -
  • The marinade comes together in about two minutes with pantry staples you almost certainly already have.
  • It works just as beautifully on a charcoal grill as it does on a stovetop grill pan when the weather does not cooperate.
  • Four ingredients handle the heavy lifting, and the result tastes like something from a neighborhood Greek taverna.
02 -
  • If you skip the rest period the juices will pool on the cutting board and every slice will be drier than it should be.
  • Chicken thighs are far more forgiving than breasts if you are worried about overcooking, and they soak up the marinade even better.
03 -
  • Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at exactly the same time.
  • Let the chicken sit at room temperature for 15 minutes before grilling so the chill comes off and it cooks more evenly from edge to center.

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