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This grilled chicken brings together easy prep and lively taste making it a quick go-to for a wholesome dinner. Chicken breasts soak in a zesty lemon and herb mix turning tender and juicy, pairing great with almost any side.
I first made it on a hectic night and was blown away by how the fresh bright flavors made it feel special yet completely easy. It’s stayed one of my simplest hits especially for warm-weather get-togethers.
Key Ingredients
- 2 pounds chicken breasts without skin or bones: pick pieces similar in size to cook evenly
- 1/4 cup extra virgin olive oil: keeps chicken juicy and adds rich flavor
- Juice of fresh lemons: brightens taste and softens the meat
- 3-4 garlic cloves minced: gives strong savory punch
- Salt: boosts flavors and helps form a light crust
- Pepper: adds gentle heat and earthiness
- Paprika: brings mild smokiness and color pop
- Dried herbs like oregano or thyme: offer fragrant herbal depth pick good quality for best aroma
Step-by-Step Directions
- Mix Up The Marinade
- In a bowl, stir together olive oil, lemon juice, garlic, salt, pepper, paprika, and your dried herbs until blended. This mix soaks into the chicken making it juicy and tasty.
- Let Chicken Soak
- Put chicken in a resealable bag or shallow tray, pour marinade over making sure each piece is fully coated. Seal it tight and chill in fridge for at least half an hour or up to eight hours to soak up the flavor and get tender.
- Get Grill Ready
- Heat the grill to medium-high and clean grates well, then oil them lightly so chicken won’t stick. This helps get those nice charred marks and a great sear.
- Grill The Chicken
- Place marinated chicken on the hot grill, cooking about 6 minutes each side, flipping only once to cook evenly. Check internal temp with a meat thermometer; it should hit 165°F.
- Rest It Out
- Move grilled chicken to a plate and loosely cover with foil. Let it sit for 5 minutes so juices settle and every bite stays moist and full of flavor.
Oregano is my go-to herb thanks to its warm, slightly spicy scent that goes great with lemon. One summer I grilled this alongside fresh corn and peaches for a colorful feast my family keeps talking about.
Storage Know-How
Keep any leftover grilled chicken in a sealed container in the fridge for up to 4 days to stay fresh. Want to keep it longer? Slice it and pack it into bags safe for the freezer then freeze for up to two months. Always thaw in the fridge overnight for best texture. Warm it gently on a grill pan or wrapped in foil in the oven so it doesn’t dry out.
Ingredient Swaps
Try swapping oregano for fresh rosemary or basil for a new herbal twist. Stir in a spoonful of honey or maple syrup for sweetness. Add smoked paprika for extra smokiness or chili flakes if you like some heat. You can even splash in some soy sauce or balsamic to make the marinade richer.
Best Side Ideas
Serve grilled chicken with a crisp green salad dressed lightly or alongside veggies like roasted asparagus or zucchini. Fluffy couscous or quinoa works great too. A cool cucumber yogurt sauce or chimichurri takes the flavor up a notch. Pair it with a chilled white wine like Sauvignon Blanc to match the lemon notes nicely.
This grilled chicken is a summertime favorite combining bold flavors with easy prep. It’ll impress any crowd while keeping things simple.
Frequently Asked Cooking Questions
- → How long should I marinate the chicken for best flavor?
Let it sit for at least 30 minutes so the flavors soak in well. For even better taste and softer meat, pop it in the fridge for up to 8 hours.
- → What temperature should the grill be set to?
Heat the grill to medium-high. This gives the chicken a nice crust and cooks it evenly all the way through.
- → How do I know when the chicken is fully cooked?
Check that the inside hits 165°F (74°C). A meat thermometer is the easiest way to be sure it’s safe and juicy.
- → Can I use other herbs besides oregano or thyme?
Definitely. Herbs like rosemary, basil, or tarragon work great with lemon and garlic and bring fresh tastes to the dish.
- → Is it necessary to rest the chicken after grilling?
Yes! Let it rest for about 5 minutes so the juices settle down, making each bite tender and moist.