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Grilled Marinated Chicken Breast

This grilled chicken breast recipe features skinless, boneless chicken marinated in a flavorful mixture of olive oil, lemon juice, garlic, smoked paprika, salt, and herbs. The chicken is grilled to perfection, developing a smoky, caramelized crust while remaining juicy inside, with a tender and slightly charred appearance. It’s a simple yet flavorful dish perfect for weeknights or weekend barbecues.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts skinless, boneless
  • 2 tablespoons olive oil good quality
  • 1 tablespoon lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon fresh herbs thyme or rosemary, chopped (optional)

Equipment

  • Grill or grill pan
  • Meat thermometer
  • Tongs
  • Marinating dish or zip-top bag
  • Basting brush
  • Kitchen paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels, ensuring a clean, dry surface for better searing.
  2. In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, pepper, and herbs if using, creating a vibrant marinade.
  3. Place the chicken breasts in a marinating dish or zip-top bag, then pour the marinade over, ensuring each piece is well coated. Marinate for at least 30 minutes, or up to 2 hours in the fridge for maximum flavor.
  4. Preheat your grill or grill pan to medium-high heat, about 200°C (390°F), until it’s hot and slightly smoky, indicated by a gentle sizzling sound.
  5. Remove the chicken from the marinade, letting any excess drip off, then place the breasts on the hot grill, hearing a satisfying sizzle as they make contact.
  6. Grill the chicken for about 6-8 minutes on each side, flipping once with tongs, until the surface is beautifully charred and juices start to run clear when poked.
  7. Use a meat thermometer to check that the internal temperature has reached 75°C (165°F), ensuring the chicken is fully cooked and safe to eat.
  8. If the chicken is browning too quickly without reaching temperature, move it to a cooler part of the grill or lower the heat slightly.
  9. Once cooked, transfer the chicken to a plate and tent loosely with foil, letting it rest for about 5 minutes to retain its juices.
  10. Slice the chicken against the grain, revealing a juicy interior with a smoky crust, perfect for serving.
  11. Optional: For an extra burst of flavor, brush the sliced chicken with more marinade or a squeeze of lemon before serving.

Notes

For extra smoky flavor, add wood chips to your grill. Marinate the chicken longer for more intense flavor. Serve with grilled vegetables or a fresh salad for a complete meal.