Grilled Chicken Breast
This grilled chicken breast recipe features a flavorful marinade of olive oil and lemon juice that delivers juicy chicken with beautiful grill marks.
Ingredients
For the Marinade
- 1/4 cup olive oil adds moisture and flavor
- 1/4 cup fresh lemon juice provides acidity and brightness
- 3 cloves garlic, minced contributes depth of flavor
- 1 teaspoon dried oregano adds herbal notes
- 1/4 teaspoon chili powder gives a hint of heat
- 1/2 teaspoon salt enhances flavors
- 1/2 teaspoon pepper adds seasoning
For the Chicken
- 4 pieces boneless, skinless chicken breasts, about 2 pounds the main protein source
Instructions
Preparation
- Combine olive oil, lemon juice, minced garlic, dried oregano, chili powder, salt, and pepper in a small bowl and whisk until well combined.
- Place chicken breasts in a zip-top plastic bag and pound them to an even thickness of about ½-inch using a meat mallet or rolling pin.
- Pour the marinade into the bag with chicken, seal tightly, and gently turn the bag to coat the chicken evenly. Store in a baking dish in case of leaks.
- Refrigerate the chicken to marinate for at least 30 minutes, up to 2 hours.
Grilling
- Clean and oil the grill grates and preheat to medium-high (375-450 degrees F).
- Remove chicken from marinade and discard the marinade. Grill the chicken for 5-8 minutes on one side until grill marks appear.
- Flip the chicken and grill for another 5-8 minutes, until the internal temperature reaches 165 degrees F.
- Let the chicken rest for 5 minutes before serving.
Notes
For best results, let the marinated chicken sit at room temperature for about 10 minutes before grilling. Ensure the grill is well preheated to achieve better sear marks.