Ingredients
- Chicken breasts (boneless, skinless) – 2 large (about 1.5 lbs)
- Olive oil – 2 tablespoons
- Lemon juice – 2 tablespoons
- Garlic (minced) – 2 cloves
- Dried oregano – 1 teaspoon
- Paprika – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
Instructions
- Step 1: Prepare the chicken: Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. This ensures even cooking.
- Step 2: Make the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
- Step 3: Marinate the chicken: Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 4: Preheat the grill: Preheat your grill to medium-high heat (around 375-400°F). Lightly oil the grill grates to prevent sticking.
- Step 5: Grill the chicken: Place the marinated chicken breasts on the preheated grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure doneness.
- Step 6: Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Notes
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
- For moist reheated chicken, add a splash of water or broth to the pan while warming it gently on the stovetop.
- Serve sliced grilled chicken over a vibrant Mediterranean salad with feta cheese and olives.
- Chef's tip: Don't over-marinate the chicken; the lemon juice can toughen it if left too long.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American