Grilled Chicken with Herbs and Spices (Printer-friendly)
Tender grilled chicken marinated in olive oil, lemon, garlic, and aromatic spices for maximum flavor.
# 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
# Directions:
01 - In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, 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 excess to drip off. Discard any 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. Let 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 Advice:
01 -
- The marinade uses pantry staples you probably already have, and it transforms plain chicken into something guests always ask about.
- Six minutes per side is all you need for a golden, charred exterior and a tender interior that slices like butter.
- It is naturally gluten free and low carb, so you can serve it to almost anyone without a second thought.
02 -
- Leaving the chicken in the marinade for much longer than four hours can actually make the texture mushy because the lemon juice will start breaking down the meat fibers too aggressively.
- Pressing down on the chicken with your spatula while it grills squeezes out every drop of moisture you just worked to build, so resist the urge entirely.
03 -
- Pounding the chicken breasts to an even thickness before marinating is the one step most people skip that makes the biggest difference in how evenly they cook through.
- If your grill tends to have hot spots, rotate each breast ninety degrees halfway through cooking each side for those restaurant quality crosshatch marks and uniform doneness.