Juicy Grilled Chicken Breast
Easy grilled chicken breast that stays juicy and flavorful thanks to a quick lemon-garlic marinade. Perfect for weeknights, meal prep, or cookouts.
Equipment
- Grill (gas or charcoal) or grill pan
- Tongs
- Instant-read meat thermometer
- Mixing bowl
- Measuring spoons and cups
- cutting board
- sharp knife
- Basting brush (optional)
- Plate (for resting)
Ingredients
- 4 boneless skinless chicken breasts about 6–8 oz each; pound to even thickness if needed
- 3 tbsp olive oil
- 2 tbsp lemon juice fresh is best
- 3 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
Instructions
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, paprika, oregano, and thyme.
- Add chicken breasts and turn to coat well. Marinate at least 30 minutes (or up to 24 hours) in the refrigerator.
- Preheat grill to medium-high heat (about 400–450°F). Clean and lightly oil the grates.
- Remove chicken from the fridge about 15 minutes before grilling so it cooks more evenly.
- Place chicken on the grill at a slight angle. Close the lid and grill 5–7 minutes without moving it.
- Flip once and grill 5–7 minutes more. Check the thickest part with an instant-read thermometer; remove chicken when it reaches 165°F.
- Transfer to a plate and rest 5 minutes before slicing and serving (this keeps the juices in the meat).
Notes
Tips: Thickness affects timing—thin breasts may finish in 10–12 minutes, while thicker pieces can take 14–16 minutes. A thermometer is the most reliable way to keep chicken juicy (165°F in the thickest part). Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Marinate time is flexible—30 minutes helps, but overnight is even better (avoid going past 24 hours).
Nutrition
Calories: 370kcal | Protein: 50g | Saturated Fat: 3g | 135mg | 650mg