Best Grilled Chicken Recipe

This is the ultimate versatile grilled chicken recipe—bright, flavorful, and infused with zesty citrus and savory garlic, making every bite irresistibly delicious without being overpowering. See the post for expert tips and techniques to achieve foolproof, juicy results, step-by-step photos, delicious variations, and serving ideas that make this your new go-to grilled chicken recipe!

📝 Ingredients

• 1 1/2-2 pounds chicken breasts
• Lemon wedges (for serving)
• Fresh parsley (for garnish (optional))
• 1/3 cup olive oil
• 3 tablespoons freshly squeezed lemon juice
• Zest from one lemon
• 4-6 cloves garlic, (minced)
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons dried oregano
• 1 tsp EACH salt, pepper, dried basil, dried thyme, onion powder
• 1/2 tsp EACH paprika, sugar
• 1/4 teaspoon of red pepper flakes

👨‍🍳 Instructions

1. 1Working in batches as needed, place the chicken in a large freezer bag. Use the flat side of a meat mallet, the side of a can, or a rolling pin to pound to an even thickness, between ½ inch and ¾ inch thick.
2. 2Whisk the marinade ingredients together in a freezer bag or a glass bowl. Add the chicken to the marinade and turn it to coat. Marinate in the refrigerator for up to 4 hours (the longer, the better).
3. 3When you're ready to cook, remove the chicken from the refrigerator and let it rest for 15 to 30 minutes before cooking.
4. 4--- TO GRILL CHICKEN: ---
5. 5Preheat the grill to 400°F, clean, and grease the grates.
6. 6Grill the chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (an inserted thermometer should reach 160°F). Let it rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.
7. 7--- TO COOK CHICKEN ON THE STOVE: ---
8. 8Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once it's very hot, add the chicken and cook, undisturbed, for 3 to 4 minutes, or until it’s deeply golden on one side.
9. 9Flip the chicken over, cover, and reduce the heat to medium. Cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 160°F on a meat thermometer. Allow it to rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.
10. 10--- TO BAKE CHICKEN IN THE OVEN: ---
11. 11Preheat oven to 425°F and lightly grease a baking dish with cooking spray.
12. 12Drain the chicken from the marinade and add it to the prepared baking dish. Bake, uncovered, for 16-18 minutes, or until internal temperature reaches 160°F. (Baking time is for chicken that is approximately 1/2 inch thick; increase cooking time as needed for thicker chicken.)
13. 13Let it rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.