Go Back

Grilled Marinated Chicken Breast

This grilled chicken breast features a vibrant marinade of olive oil, lemon juice, garlic, smoked paprika, and honey, which tenderizes and flavors the meat. Grilled to perfection, it has a smoky exterior with juicy, tender inside, making it versatile for salads, wraps, or a main course.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless and skinless
  • 3 tablespoons olive oil good quality
  • 2 tablespoons lemon juice
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon honey
  • to taste salt & pepper adjust as preferred
  • optional fresh thyme or rosemary chopped

Equipment

  • Grill or grill pan
  • Meat pounder or rolling pin
  • Kitchen brush
  • Instant-read thermometer

Method
 

  1. Place the chicken breasts on a clean cutting board and cover with plastic wrap. Pound each piece to an even thickness of about 1.5 cm using a meat pounder or rolling pin. This ensures uniform cooking and juicy results.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, and honey until well combined. This flavorful marinade will tenderize and infuse the chicken with smoky, citrusy notes.
  3. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours, to let the flavors penetrate and the meat tenderize.
  4. Preheat your grill or grill pan over medium-high heat to about 200°C (390°F). Clean the grates thoroughly and brush them lightly with oil using a kitchen brush to prevent sticking.
  5. Remove the chicken from the marinade, letting any excess drip off. Place the breasts on the hot grill, listening for a satisfying sizzle as they touch the grates.
  6. Grill the chicken for about 6-7 minutes on one side, then flip and cook for another 6-7 minutes, until deep grill marks appear and the meat feels firm but not hard under gentle pressure.
  7. Use an instant-read thermometer to check the internal temperature; it should read 75°C (165°F). Once reached, remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
  8. After resting, slice the chicken breasts against the grain into strips or serve whole. The meat should be juicy, tender, and infused with smoky citrus flavor, ready to enjoy.

Notes

For extra flavor, sprinkle with chopped fresh herbs before serving. Great on salads, in wraps, or as a main dish.