Juicy Herb Grilled Chicken (Printable)
Tender herb-marinated chicken ready in 35 minutes. Ideal for quick dinners and outdoor grilling.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts, about 1.5 lbs (680 g)
→ 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
# Method:
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 375–400°F). Lightly oil the grates to prevent the chicken from sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
06 - Transfer the grilled chicken to a plate and tent loosely with aluminum foil. Allow it to rest for 5 minutes so the juices redistribute throughout the meat.
07 - Sprinkle with chopped fresh parsley and serve alongside lemon wedges.
# Insider Tips:
01 -
- The marinade uses pantry staples you probably already have, and it transforms plain chicken in just thirty minutes.
- It works on a gas grill, charcoal setup, or even a stovetop grill pan, so you are never locked into one method.
02 -
- Do not skip the rest period because slicing too early causes the chicken to lose its juiciness and dry out on the plate.
- If your chicken breasts are very thick, pound them to an even half inch thickness before marinating so they cook through without charring on the outside.
03 -
- Marinating overnight in the fridge unlocks a depth of flavor that thirty minutes simply cannot match.
- Let the chicken sit at room temperature for about fifteen minutes before grilling so it cooks more evenly from edge to center.