grilled chicken
This grilled chicken recipe delivers a succulent and flavorful meal that's perfect for outdoor barbecues or a quick family dinner.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 tongs
- 1 meat thermometer
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, basil, paprika, salt, and pepper. Whisk together until well combined.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat the grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
- Remove the chicken from the marinade and let the excess marinade drip off. Discard the remaining marinade.
- Place the chicken on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing or serving.
- For extra flavor, consider adding fresh herbs like rosemary or thyme to the marinade.
- Serve the grilled chicken with a side of grilled vegetables or a fresh salad for a complete meal.
Notes
For extra flavor, you can add fresh herbs like rosemary or thyme to the marinade.
Serve the grilled chicken with a side of grilled vegetables or a fresh salad for a complete meal.
Leftover grilled chicken can be used in salads, wraps, or sandwiches for a quick lunch option.