Grilled Chicken with Herb Marinade (Printable)

Boneless chicken breasts marinated in lemon, garlic and herbs, then grilled until juicy. Simple, flavorful main.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp smoked paprika
07 - 1 tsp kosher salt
08 - 1/2 tsp freshly ground black pepper

→ Optional Garnishes

09 - Fresh parsley, finely chopped
10 - Lemon wedges for serving

# Steps:

01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, turning each piece to ensure even coating. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grates using a paper towel dipped in vegetable oil to prevent the chicken from sticking.
04 - Remove the chicken breasts from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken onto the hot grill and cook for 6 to 7 minutes per side, or until the internal temperature registers 165°F when measured with a meat thermometer inserted into the thickest part.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice against the grain for maximum tenderness.
06 - Arrange the sliced chicken on a serving platter and garnish with freshly chopped parsley and lemon wedges. Serve immediately alongside grilled vegetables, a mixed greens salad, or steamed rice.

# Expert Advice:

01 -
  • The marinade uses pantry staples you probably already have, which means no emergency grocery runs.
  • It turns ordinary chicken into something you would honestly pay good money for at a restaurant.
  • Cleanup is minimal since everything happens in one bag and on one grill.
02 -
  • Do not skip the resting step because cutting too early means losing all those juices you worked hard to keep inside.
  • A meat thermometer is the single tool that turns good chicken into great chicken every single time.
  • If your chicken breasts are very thick, pound them to an even thickness before marinating so the outside does not burn while the inside is still raw.
03 -
  • Pat the chicken dry before marinating so the flavors actually absorb instead of sliding off surface moisture.
  • Let the chicken come to room temperature for 15 minutes before grilling because cold meat hits the grill unevenly and dries out on the outside before the inside is done.

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