Classic Herb Marinated Grilled Chicken Breast
Equipment
- Mixing bowl
- Whisk
- Zip-top bag or shallow dish
- Tongs
- Grill or grill pan
- Meat Thermometer
- Cutting board
Ingredients
For the Marinade
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice about half a lemon
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey optional, for a touch of sweetness
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Prepare the Marinade
- In a mixing bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), thyme, parsley, oregano, smoked paprika, salt, and black pepper. The marinade should be fragrant and slightly thick.
Marinate the Chicken
- Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat the Grill
- Preheat your grill or grill pan to medium-high heat (around 375–400°F). Lightly oil the grates to prevent sticking.
Grill the Chicken
- Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill and cook for 6–7 minutes per side, flipping only once. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Rest the Chicken
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. This helps retain its juices.
Serve
- Slice or serve the chicken breasts whole. Garnish with extra parsley if desired, and enjoy!