The Best Grilled Chicken Recipe

Juicy, vibrant, and bursting with Mediterranean-inspired flavors, The Best Grilled Chicken is a recipe you’ll come back to all summer (and honestly, all year) long. This easy marinated chicken transforms simple boneless breasts into tender, beautifully charred perfection — ideal for weeknight dinners, backyard BBQs, or meal prep Sundays!

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Ingredients You’ll Need

What makes The Best Grilled Chicken shine is how a handful of straightforward ingredients come together to create layers of bright, savory flavor. Here’s how each item pulls its weight in the recipe — don’t be tempted to skip anything if you want maximum deliciousness!

• Boneless, skinless chicken breasts (1¾ lbs): Pounding them to an even thickness helps them grill up evenly with that perfect, juicy center.
• Extra virgin olive oil (6 tablespoons): This is the base of the marinade, locking in moisture and helping the chicken crisp and char on the grill.
• Large garlic cloves, minced (4): Fresh garlic gives aromatic depth and that addictive savory quality in every bite.
• Dried thyme (1 teaspoon): Herbal, earthy, and absolutely classic with chicken — it boosts flavor without overpowering.
• Dried oregano (½ teaspoon): Adds a warm Mediterranean note and works in harmony with the thyme.
• Salt (1¼ teaspoon): Don’t go shy! Salt draws out flavors and is key for seasoning the chicken all the way through.
• Freshly ground black pepper (½ teaspoon): Adds gentle heat and balances the bright lemon and herbs.
• Lemon zest (1½ teaspoons, from one lemon): This zingy addition wakes up the marinade and makes the chicken irresistibly fresh.

Variations

One of the joys of The Best Grilled Chicken is just how easy it is to tweak to fit what you have on hand or to keep things fresh from season to season. Don’t hesitate to make it your own, whether you’re accommodating dietary needs or just mixing up dinner for fun!

• Swap the Herbs: Use chopped fresh parsley, basil, or rosemary instead of (or in addition to) thyme and oregano for a brighter, garden-fresh flavor profile.
• Spice It Up: Add a pinch of red pepper flakes or smoked paprika to the marinade for gentle heat and extra smokiness.
• Use Chicken Thighs: Prefer dark meat? Chicken thighs work wonderfully here — just adjust grilling time as needed.
• Citrus Twist: Try lime or orange zest in place of lemon for a subtle but delicious change.

How to Make The Best Grilled Chicken

Step 1: Pound the Chicken Breasts

Place each chicken breast in a large, sturdy zip-lock bag, and use the flat side of a meat mallet to gently pound them to a consistent ½-inch thickness. This step is key! Even thickness means even cooking — every piece will turn out juicy, tender, and ready to absorb the flavorful marinade.

Step 2: Mix the Marinade

In the same zip-lock bag (if it’s still in good shape), add the olive oil, minced garlic, dried thyme, oregano, salt, pepper, and fresh lemon zest. Seal the bag and squish everything around with your hands to combine — let the marinade’s aromatics and herbs really mingle and blossom together.

Step 3: Marinate the Chicken

Add the pounded chicken breasts to the marinade bag and massage gently so every piece is generously coated. Seal the bag, place it in a bowl (to catch any accidental leaks!), and pop it in the fridge for at least 4 hours, or up to overnight. The longer, the better — this step is where all that flavor magic happens.

Step 4: Preheat and Oil the Grill

When you’re ready to grill, preheat your grill to high. Give the grates a good oiling (a paper towel dipped in oil and held with tongs works great) to keep the chicken from sticking. Hot, clean grates are the secret to gorgeous grill marks — and less clean-up stress later!

Step 5: Grill the Chicken

Lay the chicken breasts on the grill, close the lid, and cook for 2–3 minutes per side. Watch closely to avoid overcooking; you’re aiming for lightly charred outsides and a still-juicy interior. Transfer to a platter and let rest for a few minutes before slicing or serving — this helps the juices redistribute for maximum flavor.

How to Serve The Best Grilled Chicken

Garnishes

Sprinkle your grilled chicken with a shower of fresh chopped parsley, basil, or dill for color and extra flavor. A squeeze of fresh lemon over the top just before serving makes the herbs and marinade pop, adding that lively finishing touch.

Side Dishes

The Best Grilled Chicken pairs beautifully with a bright Greek salad, roasted summer veggies, buttery corn on the cob, or even a pile of garlicky rice. You can also keep it simple with a thick slice of crusty bread and a cool tzatziki dip — pure summer bliss!

Creative Ways to Present

Turn it into a show-stopping platter by slicing the chicken and arranging over a bed of greens, or stuff slices into pita with crunchy cucumbers and tomatoes for a fresh Mediterranean sandwich. Cubed leftovers are amazing tossed into bowls, wraps, or even pasta salads for ready-to-go meals all week.

Make Ahead and Storage

Storing Leftovers

Store any leftover The Best Grilled Chicken in an airtight container in the refrigerator for up to 4 days. It stays moist and flavorful, perfect for packed lunches or quick dinners the next day!

Freezing

You can freeze fully cooked, cooled chicken for up to 3 months. Sliced or whole breasts both work — just wrap tightly to prevent freezer burn and thaw overnight in the fridge before using.

Reheating

To keep your chicken juicy, reheat gently in a covered skillet over medium-low heat, or microwave in short 30-second bursts. A splash of water or chicken broth in the pan helps maintain perfect tenderness.

FAQs

Final Thoughts

There’s something extra special about sharing The Best Grilled Chicken with family and friends — it’s easy, vibrant, and always delivers smiles. I hope this recipe finds a permanent place in your weeknight rotation and summer BBQs. Give it a try, and savor every juicy, lemony bite!

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