Grilled Chicken Breast
This simple recipe keeps grilled chicken breast tender and juicy! With a few easy techniques and a garlicky Italian marinade, you can transform plain chicken breast into a tasty and satisfying dinner option that’s perfect for any night of the week.
Servings: 4 people, as a side
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons Italian seasoning (homemade or store-bought)
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
- 5 large garlic cloves, minced
- 2 lemons, zested and juiced
- 1/3 cup extra virgin olive oil, plus more for oiling the grill
- Kosher salt
- 1/4 cup chopped Italian parsley leaves, for garnish
Instructions
- Pound the chicken breasts: Place one chicken breast in a large zip-top bag. Push out any air and fasten the bag shut. Use a kitchen mallet to pound the chicken until it’s evenly flattened to about 1/2-inch. Repeat with the remaining chicken breasts, pounding one at a time.
- Make the marinade: In a mixing bowl, combine the Italian seasoning, paprika, red pepper flakes (if using), garlic, lemon zest and juice. Add the olive oil and whisk to combine.
- Marinate the chicken: Season the chicken well all over with salt. Add it to the bowl with the marinade and toss to coat. Let it sit at room temperature for 30 minutes.
- Grill the chicken: Lightly oil the grates and preheat your gas grill or an indoor griddle to medium. Arrange the chicken in one single layer over the heated surface. Grill for about 2 to 3 minutes per side, or until the internal temperature reaches somewhere between 155°F and 160°F.
- Cover and rest: Transfer to a large plate and immediately tent a large piece of foil loosely over the chicken. Allow to rest, covered, until its internal temperature reaches 165°F, about 5 minutes.
- Garnish and serve: Sprinkle with parsley and serve.
Video
Notes
- If you want to marinate the chicken for longer than 30 minutes, combine the marinade ingredients together, but leave out the lemon juice. Add the salted chicken to the marinade, cover and refrigerate the chicken for up to 4 hours or overnight. When you're ready, remove the chicken from the fridge add the lemon juice to chicken marinade, and let the chicken marinate for and additional 30 minutes at room temperature. Lemon juice is acidic, and letting the chicken sit in it for an extended period of time can make it rubbery, which is why I liked to wait and add it later.
- Chicken breast tends to dry out and get very tough when overcooked. Make sure to remove it from the grill and tent before it hits the 165°F mark. The foil will capture the steam and finish cooking the chicken.
- Store leftovers, sealed in an airtight container in your refrigerator, for up to four days.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 379.7kcal | Carbohydrates: 7.5g | Protein: 37.2g | Fat: 22.7g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 14.5g | Trans Fat: 0.02g | Cholesterol: 108.9mg | Sodium: 206mg | Potassium: 763mg | Fiber: 2.3g | Sugar: 1.5g | Vitamin A: 593.4IU | Vitamin C: 36.8mg | Calcium: 52.1mg | Iron: 1.8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
