The Most Juicy Grilled Chicken Recipe

The Most Juicy Grilled Chicken Recipe

Whether you're hosting a summer BBQ or menu planning for the week, understanding how to cook excellent, juicy grilled chicken is a must-have culinary talent. Dry, rubbery chicken breasts are a thing of the past—this reliable grilled chicken recipe employs a simple 4-ingredient marinade and standard grilling techniques to consistently produce soft, smokey chicken 

🛒 Required Ingredients

For the chicken: (around 700 grams) Boneless, skinless chicken breasts (or thighs).

*1 tablespoon olive oil (to cover the grill grates).

For the ultimate Grilled Chicken Marinade:

¼ cup extra virgin olive oil

*3 tablespoons fresh lemon juice (or apple cider vinegar

*3 garlic cloves, minced

*1 tablespoon Italian seasoning (or thyme and dry oregano)

*1 teaspoon smoked paprika (for flavor and rich color)

*1 teaspoon of salt

*½ tsp black pepper, freshly cracked

🔪 Detailed Directions

First, prepare and pound the chicken.

Using a meat mallet, pound the thickest section of the chicken breasts until they are a uniform ½-inch thick for uniform cooking. As the center cooks, this keeps the edges from drying out.

Step 2: Marinate for 30 to 4 hours.

In a bowl or zip-top bag, whisk together the olive oil, lemon juice, minced garlic, paprika, Italian seasoning, salt, and pepper. Make sure every piece is thoroughly coated by adding the chicken.

💡 Pro Tip: Marinate for no more than four hours, but at least thirty minutes. Chicken that is marinated in an acidic solution for an extended period of time may become mushy!

Step 3: Get the grill hot.

Set the temperature of your gas or charcoal grill to medium-high, or roughly 375°F to 400°F (190°C to 200°C). Use a wire brush to thoroughly clean the grates, then lightly coat them with olive oil to keep them from sticking.

Step 4: Perfect Grilling

*The marinated chicken should be placed on the hot grill.

*Grill for 5 to 6 minutes on the first side, without moving it (this gives the gorgeous grill markings).

*Flip the chicken and cook for another 4 to 5 minutes on the other side.

*Using a digital meat thermometer, check the internal temperature at the thickest section, which should be 165°F (74°C).

Step 5: Serve and Rest

Before slicing, remove the chicken from the grill and place it on a cutting board to rest for five minutes. The meat can transfer its internal juices whilst it is resting!

💡 The Best 3 Ways to Make Juicy Grilled Chicken

*Don't Skip Pounding: Cooking time is equal for equal thickness.

*Use a meat thermometer: The biggest cause of dry grilled chicken is overcooking. Pull it off between 160°F and 162°F; carryover cooking will raise the temperature to the safe 165°F.

*Always Let It Rest: When you cut into chicken straight from the grill, all of the wonderful juices spill over the board