Ready to fire up the grill? Let me tell you, The Best Grilled Chicken isn’t just a summer staple—it’s the recipe I reach for whenever I crave something bright, juicy, and impossibly flavorful. Each bite bursts with lemon, garlic, and herbs, and comes together with hands-on simplicity you’ll love.
Why You’ll Love This Recipe
- Effortless & Flavor-Packed: Just a little prep, a handful of quality ingredients, and you’ll be amazed at how much flavor your chicken delivers.
- Crowd-Pleasing Every Time: No matter who’s gathered around your table—family, friends, or picky eaters—The Best Grilled Chicken always draws rave reviews.
- Healthy, Lean Protein: This grilled chicken is naturally lean, gluten-free, and packed with zesty Mediterranean-inspired herbs and citrus.
- Versatile for Meals or Leftovers: Serve it hot, cold, sliced for salads, stuffed in wraps, or as-is—there’s no wrong way to enjoy it.
Ingredients You’ll Need
Don’t you just love a recipe where every ingredient genuinely earns its place? The simplicity of The Best Grilled Chicken is its secret: a handful of classic staples join forces to create the most tender, mouthwatering result. Here’s how each one works magic in this dish.
- Boneless, Skinless Chicken Breasts: Pounded thin for even cooking and juicy bites in every forkful.
- Extra Virgin Olive Oil: Adds richness and keeps the chicken moist while grilling.
- Fresh Garlic: Four generous cloves lend a deep, aromatic flavor that makes each bite shine.
- Dried Thyme & Oregano: These Mediterranean herbs infuse warmth and savory complexity.
- Salt: 1¼ teaspoons ensure every bite is seasoned to perfection.
- Freshly Ground Black Pepper: Gives the marinade a little kick and balances the lemon beautifully.
- Lemon Zest: Bright, zesty citrus lifts the whole dish and makes the flavors pop.
Variations
The beauty of The Best Grilled Chicken is that it’s practically begging for your personal twist. Whether you’re catering to dietary needs or simply in the mood to experiment, these easy variations will help you make it your own.
- Use Chicken Thighs: Swap the breasts for boneless thighs for even more richness and super-tender texture.
- Add Fresh Herbs: Stir in chopped fresh parsley or basil at the end for an extra layer of bright, herby goodness.
- Spice It Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a little heat and smokiness.
- Dairy-Free Marinade: The recipe is already dairy-free, but you can add plain, unsweetened yogurt for a creamy, tenderizing marinade with a tangy twist.
How to Make The Best Grilled Chicken
Step 1: Pound the Chicken Evenly
To guarantee juicy, evenly cooked chicken every single time, place each breast in a large zip-top bag and gently pound with a meat mallet to an even ½-inch thickness. This quick step not only ensures tenderness, but also makes grill time lightning fast.
Step 2: Make & Massage the Marinade
In the same sturdy bag (less waste, hooray!), combine the olive oil, garlic, thyme, oregano, salt, pepper, and lemon zest. Add your chicken, seal the bag, and massage everything together so every piece gets coated in that aromatic goodness. Set the bag in a bowl—just in case of any leaks—then let it marinate in the fridge for at least 4 hours, or overnight for extra flavor.
Step 3: Grill to Juicy Perfection
Preheat your grill to high heat and make sure the grates are well-oiled so nothing sticks. Place the chicken on the hot grates, cover, and grill for just 2 to 3 minutes per side. You want those gorgeous grill marks, but don’t overdo it—overcooking is the enemy of juiciness. Once they’re done, transfer to a platter and let them rest for a minute or two while the aroma drives everyone wild.
Pro Tips for Making The Best Grilled Chicken
- All About Even Thickness: Don’t skip pounding the chicken—this step helps every piece cook through evenly and stay wonderfully juicy.
- Marinate for Maximum Flavor: While a quick soak will work in a pinch, overnight marinating really lets the herbs and citrus soak into every bite.
- Hot & Fast Is Best: Preheating the grill to high ensures you get that nice char outside without overcooking the middle.
- Oil the Grates: Before placing your chicken, use tongs to rub an oiled towel over the hot grill—no sticking, no torn chicken, just perfect grill marks.
How to Serve The Best Grilled Chicken
Garnishes
Give your grilled chicken a pop of fresh flavor and color with a classic finish: a shower of chopped fresh parsley or basil, an extra squeeze of lemon, or even a quick grating of lemon zest right before serving. Sometimes a simple sprinkle of flaky sea salt is all you need!
Side Dishes
The Best Grilled Chicken is endlessly versatile—pair it with a crisp Greek salad, buttery corn on the cob, herby potato salad, or a platter of grilled vegetables. For a comforting meal, try it with creamy rice pilaf or a swirl of garlicky hummus for dipping.
Creative Ways to Present
If you’re feeding a crowd or just want to mix things up, slice the grilled chicken and serve it taco-style in warm pita bread with tzatziki, pile it high on grain bowls, or fan pieces across a big salad for a colorful, heart-healthy lunch. Leftovers elevate wraps and sandwiches in seconds!
Make Ahead and Storage
Storing Leftovers
Leftover chicken stays tender and flavorful in an airtight container in the fridge for up to 4 days. Simply slice or cube and it’s ready to toss onto salads, into lunch boxes, or for a super-quick dinner the next day.
Freezing
If you want to make The Best Grilled Chicken ahead for future meals, let the cooked chicken cool completely, then double-wrap it tight in plastic or freezer bags. It’ll keep beautifully for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture.
Reheating
To bring reheated chicken back to life, place it on a baking sheet, cover it loosely with foil, and warm in a 325°F oven until heated through. Or give leftovers a quick sizzle in a skillet with a splash of broth or water for extra moisture—microwaving works too, but be careful not to dry it out.
FAQs
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Can I grill The Best Grilled Chicken indoors if I don’t have a grill?
Absolutely! Use a stovetop grill pan or a cast iron skillet. Make sure your pan is very hot and lightly oiled, and follow the same timing as outdoor grilling. You’ll still get wonderful flavor and a bit of a char.
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How do I know when my grilled chicken is cooked through?
The safest way is to use a meat thermometer—the thickest part should register 165°F. Alternatively, cut into one breast; it should be opaque, and any juices should run clear.
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Can I marinate the chicken for less than 4 hours?
Yes, if you’re pressed for time, even 30–60 minutes will begin to infuse the chicken with flavor—but for truly “The Best Grilled Chicken,” letting it marinate longer makes a noticeable difference!
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What’s the secret to keeping grilled chicken juicy—and not dry?
The keys are pounding the chicken for even thickness, using a flavorful marinade, and grilling over high heat for only a few minutes per side. Trust your thermometer and pull the chicken off as soon as it hits 165°F.
Final Thoughts
If you’ve been searching for a foolproof, flavor-packed recipe that turns a basic chicken breast into an unforgettable meal, The Best Grilled Chicken is your new go-to. Whether you’re a grill master or a total beginner, give it a try soon—you (and your lucky taste-testers) will be hooked from the very first bite!
Print
The Best Grilled Chicken Recipe
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes, plus at least 4 hours to marinate
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
Learn how to make the best-grilled chicken with this simple and flavorful recipe. Tender and juicy chicken breasts marinated in a zesty blend of herbs and olive oil, then grilled to perfection.
Ingredients
For the Marinade:
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons lemon zest, from one lemon
For the Chicken:
- 1 3/4 lbs boneless, skinless chicken breasts
Instructions
- Pound Chicken: Place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Marinate Chicken: Mix all marinade ingredients in the zip-lock bag. Add chicken, coat evenly, seal, and refrigerate for at least 4 hours or overnight.
- Grill Chicken: Preheat grill, oil grates, grill chicken for 2-3 minutes per side. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0.5g
- Sodium: 675mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 95mg
