Grilled Chicken Breast
Juicy, perfectly tender chicken breasts infused with garlic, lemon, and herbs for a healthy and flavorful meal.
Ingredients
- •4 boneless, skinless chicken breasts (about 1.5 lbs)
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 teaspoon paprika
Instructions
- 1
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 3/4 inch so they cook uniformly.
- 2
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, kosher salt, black pepper, and paprika to create the marinade.
- 3
Add the chicken breasts to the bowl, turning them to ensure they are fully coated in the marinade.
- 4
Cover the bowl and let the chicken marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
- 5
Preheat your grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
- 6
Place the chicken breasts on the hot grill and cook undisturbed for about 5 to 6 minutes until nice grill marks form.
- 7
Flip the chicken breasts and grill for another 4 to 5 minutes, or until the internal temperature reaches 165°F (74°C).
- 8
Transfer the chicken to a clean cutting board and let it rest for 5 minutes before slicing and serving.
💡 Chef tips
- Do not skip pounding the chicken to an even thickness; this ensures the outside doesn't burn before the inside is fully cooked.
- Letting the chicken rest before slicing is essential for keeping the juices locked inside the meat.
- Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days and makes a great salad topping.
✅ How it should turn out
The finished grilled chicken breasts should have a slightly charred, smoky exterior with aromatic herb notes, and be exceptionally juicy and tender on the inside.