Description
This grilled chicken breast recipe offers a simple yet flavorful way to prepare juicy and tender chicken. Marinated in a fresh blend of olive oil, garlic, lemon juice, and herbs, the chicken is grilled to perfection, making it a perfect main dish for any meal.
Ingredients
Scale
Chicken
- 4 chicken breasts (about 1.5 lbs or 680 g)
Marinade
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1/4 cup fresh herbs, chopped (such as thyme, rosemary, or parsley)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
Instructions
- Prepare the marinade: In a bowl, combine olive oil, minced garlic, freshly squeezed lemon juice, chopped fresh herbs, salt, and black pepper. Mix well to create the marinade.
- Marinate the chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the grill: Heat your grill to medium-high, approximately 400°F (200°C), to ensure a nice sear on the chicken.
- Grill the chicken (first side): Remove the chicken breasts from the marinade, letting excess drip off. Place on the grill and cook for 6 to 7 minutes without moving, to develop a good char and grill marks.
- Grill the chicken (second side): Flip the chicken breasts and continue grilling for an additional 5 to 7 minutes. Cook until the internal temperature reaches 165°F (75°C), ensuring the chicken is safely cooked through.
- Rest the chicken: Transfer the grilled chicken to a plate and let it rest for about 5 minutes. This allows the juices to redistribute, resulting in moist and tender meat before slicing and serving.
Notes
- For best results, marinate the chicken for at least 30 minutes, but you can also refrigerate for up to 4 hours for deeper flavor.
- If you don’t have fresh herbs, dried herbs can be used, but reduce the quantity to about 1 tablespoon.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Letting the chicken rest before slicing helps keep it juicy.
