Grilled Chicken with Herb Marinade (Print Version)
Herb-and-lemon marinated chicken, grilled until juicy, finished with parsley and lemon wedges.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Garnish
09 - Chopped fresh parsley
10 - Lemon wedges
# Step-by-Step Guide:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper in a mixing bowl. Whisk thoroughly to emulsify.
02 - Arrange chicken breasts in a resealable bag or shallow dish. Pour marinade over the meat, seal, and refrigerate for a minimum of 30 minutes up to 2 hours for enhanced flavor infusion.
03 - Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off and discard. Grill chicken for 6 to 7 minutes per side, or until an internal temperature of 165°F (74°C) is reached and juices run clear.
05 - Transfer chicken to a plate and let rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- Because it’s one of those forgiving meals that always turns out juicy, even if you don’t measure perfectly.
- The marinade infuses so much zingy flavor that leftovers practically taste better the next day.
02 -
- Grilling over too high a flame can burn the marinade before the chicken cooks through; medium-high is safest.
- Letting the chicken rest before slicing is the difference between juicy slices and losing all that flavor onto the cutting board.
03 -
- Give the chicken at least 5 minutes to rest off the grill so it stays tender and juicy.
- Making a double batch of marinade works wonders—you can use it on veggies or shrimp, too.