Description
This Perfect Grilled Chicken Breast recipe offers juicy, tender chicken with a smoky char, enhanced by a flavorful marinade. Ideal for a quick and healthy meal, it’s perfect served with fresh herbs, crumbled feta, and a squeeze of lemon for a Mediterranean-inspired finish.
Ingredients
Scale
Chicken
- 1¾ pounds boneless, skinless chicken breasts (about 3 medium breasts)
Marinade
- 1 batch chicken marinade (see notes below)
For Grilling
- Oil for grilling
To Serve (optional)
- Chopped fresh herbs (such as parsley, oregano, or basil)
- Crumbled feta cheese
- Lemon juice
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lemon juice, garlic, herbs, salt, and pepper to create the marinade. Whisk thoroughly to blend all ingredients.
- Marinate the Chicken: Place the boneless, skinless chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for maximum flavor penetration.
- Preheat the Grill: Oil the grill grates generously to prevent sticking, then preheat the grill to medium-high heat, about 375-400°F (190-204°C).
- Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to get nice grill marks.
- Rest the Chicken: Once cooked, transfer chicken to a plate and let it rest for 5 minutes to allow juices to redistribute, ensuring juicy, tender meat.
- Serve: Slice the chicken breasts if desired, and serve topped with chopped fresh herbs, crumbled feta cheese, and a squeeze of lemon juice for added brightness and flavor.
Notes
- For the marinade, use a blend of olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper for a Mediterranean touch.
- You can marinate chicken up to 24 hours in advance for more pronounced flavor.
- If you do not have a grill, you can use a grill pan on the stovetop following the same cooking times and temperatures.
- Check doneness with a meat thermometer to prevent under or overcooking.
