Grilled Chicken Breast

Grilled Chicken Breast

Juicy grilled chicken breast with a simple marinade and clean char marks.

Total 42 min Makes 4 servings Calories 260/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Boneless chicken breasts soak briefly in an olive oil and garlic marinade, then cook over direct heat until lightly charred and tender. This straightforward method suits weeknight dinners, meal prep, or topping salads and sandwiches. A quick brine-like soak and careful attention to grill temperature keep the meat from drying out.

Ingredients

  • 4 boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika

Method

  1. Place the chicken breasts on a cutting board and pound the thicker end lightly with a meat mallet or the flat side of a pan until each breast is an even 3/4-inch thickness.

  2. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika.

  3. Add the chicken breasts to the bowl, turning to coat evenly in the marinade. Cover and refrigerate for at least 15 minutes, or up to 2 hours.

  4. Preheat the grill to medium-high heat, about 425°F, and clean the grates well. Lightly oil the grates to prevent sticking.

  5. Remove the chicken from the marinade, letting excess drip off, and place on the hot grill grates.

  6. Grill the chicken undisturbed for 5 to 6 minutes, until well marked on the bottom.

  7. Flip the chicken and continue grilling for 5 to 6 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.

  8. Transfer the chicken to a plate and let rest for 5 minutes before slicing or serving to allow the juices to redistribute.

Rate this recipe

★ 3.9 (1)

Grilled Chicken Breast

Boneless chicken breasts soak briefly in an olive oil and garlic marinade, then cook over direct heat until lightly charred and tender. This straightforward method suits weeknight dinners, meal prep, or topping salads and sandwiches. A quick brine-like soak and careful attention to grill temperature keep the meat from drying out.

42 min 4 servings 260 cal

Ingredients

  • 4 boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika

Method

  1. 1

    Place the chicken breasts on a cutting board and pound the thicker end lightly with a meat mallet or the flat side of a pan until each breast is an even 3/4-inch thickness.

  2. 2

    In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika.

  3. 3

    Add the chicken breasts to the bowl, turning to coat evenly in the marinade. Cover and refrigerate for at least 15 minutes, or up to 2 hours.

  4. 4

    Preheat the grill to medium-high heat, about 425°F, and clean the grates well. Lightly oil the grates to prevent sticking.

  5. 5

    Remove the chicken from the marinade, letting excess drip off, and place on the hot grill grates.

  6. 6

    Grill the chicken undisturbed for 5 to 6 minutes, until well marked on the bottom.

  7. 7

    Flip the chicken and continue grilling for 5 to 6 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.

  8. 8

    Transfer the chicken to a plate and let rest for 5 minutes before slicing or serving to allow the juices to redistribute.