Grilled Chicken Juicy Tender (Printable Version)
Marinated chicken breasts grilled to juicy, tender perfection with lemon, garlic and smoked paprika.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried oregano
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon red chili flakes (optional)
→ Garnish
10 - Fresh parsley, finely chopped
11 - Lemon wedges for serving
# Directions:
01 - In a medium mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, kosher salt, black pepper, and chili flakes until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning each piece to coat evenly on all sides. Seal tightly and refrigerate for at least 1 hour, ideally up to 4 hours for maximum flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly brush the grates with oil to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the breasts onto the hot grill and cook for 6 to 8 minutes per side, until a meat thermometer inserted into the thickest portion registers 165°F and the juices run clear.
05 - Transfer the grilled chicken to a clean plate or cutting board and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat for optimal tenderness.
06 - Slice or serve the chicken breasts whole, garnished with freshly chopped parsley and lemon wedges alongside.
# Expert Tips:
01 -
- The smoked paprika and lemon combination creates a charred, tangy crust that tastes like summer in every single bite.
- It requires almost no hands on effort, just a quick marinade and a hot grill, leaving you free to enjoy your guests instead of being stuck at the stove.
02 -
- Skipping the rest period is the fastest way to end up with dry, juiceless chicken, so resist the urge to slice immediately no matter how good it smells.
- Marinating beyond four hours will actually start to break down the texture of the meat because of the lemon juice, so keep an eye on the clock.
03 -
- Press your thumb lightly into the center of the thickest breast and if it springs back firmly rather than staying soft, the chicken is likely done even before you check with a thermometer.
- Let the chicken come to room temperature for about fifteen minutes before grilling so it cooks evenly from edge to center instead of being cold in the middle.