Grilled Chicken Breast Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick (over 1 inch at the thickest point), butterfly them or pound to an even thickness of about 3/4 inch to ensure even cooking.

Make marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt, 3/4 tsp black pepper, and 1 tsp honey until combined.

Marinate

Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure each piece is coated. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature after coating before grilling.

Bring to room temperature

About 20 minutes before grilling, remove the chicken from the fridge so it comes closer to room temperature. This promotes even cooking.

Preheat grill

Preheat a gas or charcoal grill to medium-high, aiming for a grate temperature of about 400–450°F (204–232°C). If using a grill pan or cast-iron skillet on the stove, heat it over medium-high heat and lightly oil the grate or pan.

Oil the grill

Brush the grill grates or pan lightly with oil or use a high-heat spray to prevent sticking.

Grill chicken

Place the chicken breasts on the hot grill. Cook uncovered for 5–7 minutes on the first side without moving them, until grill marks form. Flip and cook 4–6 minutes on the second side, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Total time will vary with thickness.

Baste (optional)

In the last 1–2 minutes of cooking, optionally brush each breast with 1 tbs melted butter for extra flavor and sheen.

Carryover cooking & rest

Remove chicken from the grill when thermometer reads 160°F (71°C). Tent loosely with foil and let rest for 5–7 minutes; carryover cooking will raise the internal temperature to about 165°F (74°C). Resting keeps the meat juicy.

Finish & serve

Sprinkle 2 tbs chopped fresh parsley over the rested chicken and serve with lemon wedges. Squeeze lemon juice over each breast to taste.