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There’s a feeling, a special kind of satisfaction, that comes from pulling perfectly grilled chicken off the flames.
You know the kind—juicy inside, with those dark, beautiful grill marks, and a flavor that makes you pause for a second.
Why This Grilled Chicken Feels Like a Triumph
I used to find chicken breasts a bit intimidating, honestly. They’d either be raw near the bone or dry as toast on the outside.
After one too many disappointing dinners, I got serious about cracking the code. This recipe is the happy, delicious result of that mission.
Ingredients Needed for the Recipe
Gathering these simple ingredients is the first step towards something fantastic. Each one has a specific, important job to do.
- Olive Oil: This is the backbone of our marinade, coating the chicken to keep it incredibly moist over the grill’s heat.
- Fresh Lemon Juice: It provides a bright, zesty punch and gently tenderizes the meat, working its magic from the outside in.
- Garlic: Minced fresh garlic is non-negotiable for that deep, aromatic flavor that just feels like home.
- Dried Oregano: This little herb adds a classic, earthy warmth that pairs beautifully with the lemon and garlic.
- Chili Powder: Don’t worry, it’s not for heat! It’s here to add a subtle, smoky depth to the overall flavor profile.
- Salt and Black Pepper: The essential enhancers, they wake up all the other flavors and season the chicken perfectly.
- Boneless, Skinless Chicken Breasts: The star of the show. Look for ones that are relatively similar in size for even cooking.
The Magic Starts Before the Grill
The secret to truly great grilled chicken isn’t just the grilling. It’s everything you do beforehand, I promise you.
Think of it as setting the stage, creating the conditions for a flawless, juicy performance every single time.
How to make Best Grilled Chicken?
Alright, let’s get into it. Follow these steps closely, and you’re on your way to grilling glory.
Step 1- Craft the Marinade
In a small bowl, whisk together the olive oil and fresh lemon juice until they start to look creamy and combined.
Then, stir in the minced garlic, oregano, chili powder, salt, and pepper until it’s a unified, fragrant liquid.
Step 2- Prepare the Chicken
Place your chicken breasts, one or two at a time, inside a heavy-duty zip-top bag. Seal it almost all the way, leaving a tiny corner open.
Now, using a meat mallet, rolling pin, or even a heavy skillet, gently pound the thicker ends until the entire breast is a consistent ½ to ¾-inch thick.
Step 3- Marinate with Purpose
Pour that beautiful marinade right into the bag with your pounded chicken. Press out the air, seal it tightly, and gently squish everything around.
Place the bag in a dish (to catch any sneaky leaks) and let it rest in the fridge. Thirty minutes is enough, but up to two hours is perfect.
Step 4- Heat and Clean the Grill
While the chicken marinates, give your grill some love. Heat it to a solid medium-high, around 375-450°F.
Scrub those grates clean, then carefully oil them with a folded paper towel dipped in oil and held with tongs. This prevents sticking, every time.
Step 5- Grill with Confidence
Take the chicken from the bag, letting any excess marinade drip off. Discard the leftover marinade in the bag.
Lay the breasts on the hot, oiled grates. Close the lid and let them cook, undisturbed, for about 5 to 8 minutes.
Step 6- Flip and Finish
Use your tongs to flip the chicken. You should see gorgeous, defined grill marks. That’s exactly what we want.
Close the lid again and cook for another 5 to 8 minutes, until the internal temperature reads 165°F right in the thickest part.
Step 7- The Crucial Rest
This might be the hardest step. Transfer your beautiful chicken to a clean plate and walk away for five full minutes.
That short wait lets the frantic, hot juices inside settle and redistribute, guaranteeing a juicy bite from edge to edge.
Tips
A few extra thoughts from my kitchen to yours, little nuggets that make all the difference.
- If your grill has hot and cooler zones, start the chicken over high heat for marks, then move it to finish gently.
- That instant-read thermometer isn’t a suggestion—it’s your best friend. Guesswork is the enemy of juicy chicken.
- When pounding the chicken, you can place plastic wrap directly on it instead of using a bag, if you prefer.
Flavor Twists and Simple Swaps
This marinade is a wonderful, classic foundation. But feel free to make it your own with what you have on hand.
Swap the oregano for an Italian seasoning blend, or add a half-teaspoon of smoked paprika instead of chili powder.
If you’re out of fresh lemons, bottled juice works in a pinch, though the fresh zest is irreplaceable. For the oil, any neutral oil like avocado or canola will do the job just fine.
Beyond the Dinner Plate
The beauty of this chicken is its incredible versatility. It’s a meal prep superstar, a salad game-changer, and a sandwich hero all in one.
Grill a few extra breasts, let them cool, and store them in the fridge for up to three days. You’ll thank yourself later.
Slice it over a crisp Caesar salad, chop it for a hearty wrap with avocado, or shred it for the quickest chicken tacos you’ve ever made.
If Things Don’t Go Perfectly
Even with the best plans, sometimes chicken can turn out a bit dry, especially if the breasts were very large to begin with.
All is not lost. A flavorful sauce is your salvation. A drizzle of chimichurri, a swipe of basil pesto, or even a spoonful of salsa can bring it right back to life.
Remember this for next time, and maybe pound those breasts just a tad thinner. You’ve got this.
Tips
- For maximum lemon flavor, add the finely grated zest of one lemon right into the marinade along with the juice.
- Always pat your chicken dry with a paper towel before putting it in the marinade bag. This helps the flavors stick better.
- Let the chicken sit out on the counter for about 10-15 minutes after marinating before grilling. It helps it cook more evenly.
Best Grilled Chicken Recipe
Description
This grilled chicken, made with a flavorful marinade of lemon juice, garlic and seasonings, is one of our all-time favorite grilling recipes. I’m sharing all of my secrets for making the best juicy grilled chicken breast!
ingredients
Instructions
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Combine the olive oil, lemon juice, garlic, oregano, chili powder, salt and pepper in a small bowl. Whisk until well combined.
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Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about ½-inch thick.
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Pour the marinade into the bag with the chicken, seal the bag, and place it in a baking dish (in case of leaks). Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator for 30 minutes to 2 hours.
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Clean the grates of a gas or charcoal grill (or use an indoor grill pan). Oil the grill grates and heat the grill to medium high (375–450°F).
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Remove the chicken from the marinade and discard extra marinade. Grill chicken for 5–8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165°F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through.
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Let chicken rest for 5 minutes before serving.
Nutrition Facts
Servings 4
Serving Size 1 chicken breast
- Amount Per Serving
- Calories 258kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 2g10%
- Cholesterol 97mg33%
- Sodium 371mg16%
- Potassium 584mg17%
- Total Carbohydrate 2g1%
- Dietary Fiber 0.3g2%
- Sugars 0.3g
- Protein 32g64%
- Calcium 17 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Serve chicken right away or refrigerate to use for lunches, salads, pasta dishes, sandwiches, etc. throughout the week. Cooked chicken can be stored for up to 3 days in the refrigerator.
- Nutrition information assumes all of the marinade will be consumed, which it will not be.
Frequently Asked Questions
Can I make this grilled chicken ahead of time?
Yes! Marinate the chicken up to 2 hours ahead, or grill it and store it in the fridge for up to 3 days. Reheat gently or enjoy cold in salads or wraps.
What sides go well with grilled chicken?
Classic summer sides like Potato Salad, Macaroni Salad, Corn Salad, or Cilantro Lime Rice pair perfectly.