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Best Grilled Chicken (Juicy & Flavorful)

Juicy grilled chicken breast with perfect grill marks, marinated in olive oil, lemon, garlic, and herbs. Easy summer grilling — tender, flavorful, and ready in 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
For the Chicken
  • 4 ​ boneless, skinless chicken breasts about 1½ lbs / 680g, pounded to even ¾-inch thickness
  • 2 tablespoons olive oil for brushing the grill grates
For the Marinade
  • ⅓ cup olive oil ​
  • ¼ cup fresh lemon juice about 2 lemons
  • 4 ​ garlic cloves minced
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon Dijon mustard ​
  • 2 teaspoons dried oregano or 1 tablespoon fresh
  • 1 teaspoon smoked paprika ​
  • 1½ teaspoons kosher salt ​
  • ½ teaspoon black pepper ​
  • ¼ teaspoon red pepper flakes optional, for a little heat
For Serving
  • ​ ​ Lemon wedges ​
  • ​ ​ Fresh parsley or cilantro chopped

Equipment

  • ​ Grill, grill brush, tongs, meat mallet ​

Method
 

  1. Pound the chicken breasts to even ¾-inch thickness between plastic wrap using a meat mallet or rolling pin.
  2. Whisk together the olive oil, lemon juice, minced garlic, honey, Dijon mustard, oregano, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
  3. Place the pounded chicken in a large zip-top bag or shallow dish. Pour the marinade over, turning to coat. Seal and refrigerate for 20 minutes and up to 4 hours.
  4. Preheat the grill to medium-high heat, about 400–450°F (200–230°C). Clean the grates well with a grill brush, then brush them with oil using a folded paper towel held with tongs.
  5. Remove the chicken from the marinade, letting the excess drip off (discard the used marinade). Place on the hot side of the grill. Cook undisturbed for 5–6 minutes, flip once, and cook another 5–6 minutes until the internal temperature reaches 165°F (74°C).
  6. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes. Slice against the grain, squeeze fresh lemon over the top, shower with chopped herbs, and serve.