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If you're after a bold, flavorful main for summer nights or chill family meals, you can't go wrong with Garlic Parmesan Grilled Chicken. Real parmesan cheese, a heap of fresh garlic, Italian herb punch, and smoked paprika take it up a notch. Honestly, it vanishes fast the second it leaves my grill.
First time I made this, it instantly became our go-to on busy weeknights. Now it’s a must at all our summer BBQs by popular demand.
Savory Ingredients
- Fresh parsley: Sprinkle on top to add color and a burst of herb flavor Use flat-leaf if you can for best taste
- Extra Parmesan: Toss more on when you’re done grilling to get that gorgeous golden melty finish
- Boneless chicken breasts or thighs: Skip the bones and skin Thighs are extra tender Breasts are lean if you prefer
- Olive oil: Helps everything stay juicy Use fruity extra virgin if you have it
- Fresh lemon juice: Gives you bright flavor and keeps the chicken tender Always squeeze it fresh
- Honey: This is just for a hint of sweet—totally optional Go for a light runny honey
- Garlic cloves: Chopped small so every bite pops Fresh is key here
- Italian herb blend: Has thyme basil oregano—choose a blend without any weird extras
- Smoked paprika: For smoky aroma and that nice reddish color Spanish versions are top-notch
- Table salt: Keeps the chicken from drying out and makes it tasty Use plain salt so it mixes in smooth
- Black pepper: Freshly cracked adds zip Make sure your peppercorns smell strong
- Parmesan cheese: Adds that nutty, rich taste Grate it yourself if possible and look for real Parmigiano Reggiano
Tasty Step-by-Step
- Rest and Plate:
- When you’re done grilling, let your chicken chill for five minutes. Slice it up and shower on more parsley and parmesan for an extra pop.
- Melt Cheese On Top:
- Toss some extra parmesan over the chicken for the last minute or so on the grill. Let it melt into a gooey crust.
- Grill Chicken:
- Put the marinated pieces on the hot grill. Go for about five to seven minutes per side. When the juices run clear and you hit seventy-five Celsius inside, you’re golden.
- Fire Up the Grill:
- Get your grill nice and hot—think around two hundred to two twenty Celsius. Brush the grates with oil so the chicken doesn’t stick.
- Marinate the Chicken:
- Toss your chicken into the bowl. Coat every piece really well. Cover and stick in the fridge at least half an hour—leave it up to four hours if you want punchier flavor.
- Whisk Up the Marinade:
- Grab a bowl and mix olive oil, parmesan, pepper, salt, Italian herbs, smoked paprika, garlic, honey, and lemon juice. Stir until smooth and creamy.
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Smoked paprika’s my secret weapon for that gentle BBQ twist. It teams up with parmesan perfectly. Honestly, my kids started grabbing pieces straight off the plate after that first batch.
Leftover Storage Ideas
Pop any leftovers into a tight container in the fridge—they’ll keep about three days. Reheat gently so the cheese doesn’t scorch. You can also slice up cooked chicken and freeze for up to a month. It’s handy for prep or tossing onto salads anytime.
Swap Outs
If you’re out of honey, use maple syrup instead for another flavor. Turn up the spice with chili flakes in the marinade. Want to change things up? Try turkey cutlets or even go vegetarian with tofu.
How To Serve It
I usually serve this with a crisp salad or simple roasted veg. It’s great chopped over pasta or stuffed into a wrap for lunch too.
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Flavor Origins
This grilled chicken uses big Italian vibes—think lots of garlic, lemon, and parmesan with fresh herbs thrown in. Warm cheese, citrus, and herbs together are pure comfort. Across the Mediterranean, folks have been marinating meat in olive oil and citrus forever to get them nice and tender.
Recipe FAQs
- → Is it fine to swap in chicken thighs for breasts?
For sure! Thighs give you more juiciness, while breasts are lighter. The marinade works great with either one.
- → How much time should the chicken sit in the marinade?
Let it marinate for half an hour at least, and up to four hours makes the flavors really pop before you fire up the grill.
- → What’s the right temp for cooked chicken?
You want the inside of the chicken to reach 75°C, and make sure the juices look clear. That’s when it’s fully done and tender.
- → Is a grill necessary?
Nope! You can cook it in a pan over medium heat or bake at 200°C for about 20 to 25 minutes. Just make sure it’s cooked through.
- → What goes well with this chicken?
Pasta, crisp salads, or some roasted veggies are perfect with this—it rounds out all those big flavors.