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Grilled Lemon-Garlic Chicken Breast

This grilled chicken breast recipe uses marinating and high-heat grilling to achieve a juicy, flavorful result with a smoky, slightly charred exterior. Main ingredients like lemon juice, garlic, and smoked paprika infuse the meat with brightness and depth, while the final texture is tender and golden brown. Perfect for a quick, customizable main dish that looks as good as it tastes.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness if needed
  • 1/4 cup fresh lemon juice brightens and keeps chicken juicy
  • 3 cloves garlic minced fresh garlic
  • 1 teaspoon smoked paprika adds smoky flavor and vibrant color
  • 2 tablespoons olive oil helps marinade stick and keeps chicken moist
  • 1 tablespoon fresh herbs (like thyme or parsley) chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Grill or grill pan
  • Probe thermometer
  • Basting brush
  • Tongs
  • Sharp knife

Method
 

  1. Pat the chicken breasts dry with paper towels to ensure a good sear and set them on a clean cutting board.
  2. In a small bowl, whisk together lemon juice, minced garlic, smoked paprika, olive oil, and a pinch of salt and pepper to create the marinade.
  3. Pour the marinade over the chicken breasts, making sure they are well coated. Cover and refrigerate for at least 30 minutes to let flavors infuse and the chicken stay juicy.
  4. Preheat your grill or grill pan to medium-high heat, about 200°C (390°F). Lightly oil the grates with a basting brush or paper towel dipped in oil to prevent sticking.
  5. Place the marinated chicken breasts on the hot grill, listening for a sizzle as they make contact. Close the lid and cook for 6-7 minutes until the underside develops deep golden grill marks and a slight char.
  6. Use tongs to flip the chicken breasts carefully, then cook for another 6-7 minutes on the second side, watching for similar grill marks and a fragrant smoky aroma.
  7. Insert a probe thermometer into the thickest part of the chicken to check for an internal temperature of 75°C (165°F). Once reached, remove the chicken from the grill and transfer to a plate.
  8. Tent the chicken loosely with foil and let it rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is tender and juicy.
  9. Slice the chicken against the grain into thin strips or serve whole, garnished with chopped fresh herbs and a squeeze of lemon for added brightness.