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Grilled Chicken Recipe
This grilled chicken recipe delivers juicy, marinated poultry with a smoky, charcoal-kissed flavor—ideal for a healthy, easy summer dinner.
In my fifty years, I’ve learned that simple ingredients can shine when you let them mingle in a good marinade. Here’s the thing: this dish isn’t just another weeknight meal. It’s a celebration of summer, a nod to backyard barbecues with friends, and a fuss-free way to serve up healthy, flavorful poultry without heating up the kitchen. I first cooked it on a family camping trip—charcoal embers glowing, kids chasing fireflies—and the result was so tasty that I’ve been tweaking the recipe ever since. Whether you’re feeding a crowd or craving an easy dinner, this grilled chicken recipe ticks all the boxes for delicious, juicy, and wholesome dining.
Why You’ll Love This Grilled Chicken Recipe
• Super juicy results every time, thanks to a balanced blend of olive oil and yogurt (optional)
• Ready in under an hour—perfect for busy weeknights or spontaneous BBQs
• No oven required; just your grill or a grill pan if you’re inside
• Lean, healthy protein that pairs with veggies, salads, or rice bowls
• Simple pantry staples—soy sauce, honey, garlic—create depth of flavor
• Adaptable marinade—swap herbs, spices, or add a dash of hot sauce
• Great for batch cooking and meal prep; reheats beautifully
• Family-friendly and kid-approved (my grandkids can’t get enough)
Ingredients for This Grilled Chicken Recipe
– 2 lbs boneless, skinless chicken thighs or breasts (1″ thick for even cooking)
– 1/4 cup extra-virgin olive oil (choose a fruity brand like California Olive Ranch)
– 1/4 cup low-sodium soy sauce (Kikkoman or tamari if you need gluten-free)
– 2 tablespoons fresh lemon juice (about half a lemon)
– 2 tablespoons honey or pure maple syrup
– 3 garlic cloves, minced (or 1 teaspoon jarred roasted garlic)
– 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
– 1 teaspoon smoked paprika (for that barbecue vibe)
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt (adjust to taste)
– Pinch of red pepper flakes (optional, for a gentle kick)
– 1/2 cup plain whole-milk Greek yogurt (optional, for extra tenderness)
Tips:
• Use chicken thighs for more flavor; breasts work nicely if you prefer leaner cuts.
• Let garlic sit minced for 5 minutes before adding to marinade to mellow its bite.
• If you’re short on rosemary, swap in thyme or oregano.
Directions for This Grilled Chicken Recipe
1. Combine the marinade: In a bowl, whisk olive oil, soy sauce, lemon juice, honey, garlic, rosemary, paprika, pepper, salt, and yogurt if using. Whisk until smooth—this emulsion helps coat every nook of the chicken.
2. Marinate the chicken: Place chicken pieces in a zip-top bag or shallow dish. Pour in the marinade, seal, and press out extra air. Chill for 30–45 minutes (or up to overnight)—this rest time makes the meat unbelievably juicy.
3. Preheat the grill: Heat your gas or charcoal grill to medium-high (about 400°F). For charcoal, wait until coals are ashy white. Oil the grates lightly to prevent sticking.
4. Grill with care: Arrange chicken on the grill and cook for 5–6 minutes per side, turning once. You’re looking for those charred grill marks and an internal temperature of 165°F—use a digital thermometer for best results.
5. Let it rest: Transfer chicken to a platter and tent loosely with foil. Rest for 5 minutes so juices redistribute—this step makes all the difference between dry and dreamy.
6. Serve and garnish: Slice against the grain and plate with fresh lemon wedges, chopped herbs, or a drizzle of extra marinade warmed on the stovetop. Enjoy immediately for maximum flavor.
Servings & Timing
Yield: Serves 4–6
Prep Time: 15 minutes (plus 30–45 minutes marinating)
Cook Time: 10–12 minutes
Total Time: 55 minutes–1 hour
Variations on the Grilled Chicken Recipe
• Citrus-Herb Twist: Stir in orange zest and fresh thyme to the marinade for a bright finish.
• Spicy Chipotle Kick: Swap smoked paprika for chipotle powder and add a squeeze of lime.
• Yogurt-Mint Delight: Replace olive oil with yogurt and fold in chopped mint for a cool, creamy taste.
• BBQ Glaze Finale: Brush on your favorite barbecue sauce during the last 2 minutes of grilling.
• Caribbean Jerk Adventure: Use a pre-made jerk seasoning blend with allspice and scotch bonnet flakes.
• Lemon-Garlic Overload: Double the garlic and lemon juice if you crave a tangy punch.
Storage & Reheating for Your Grilled Chicken Recipe
Store leftover chicken in an airtight container in the fridge for up to 4 days, or freeze for 2–3 months. To reheat, preheat your oven to 325°F, arrange chicken on a baking sheet, cover loosely with foil, and warm for 8–10 minutes. You can also reheat gently on a low grill or in a skillet with a splash of water to keep it moist. For meal-prep friendly lunches, slice chicken and pack over greens with a little reserved marinade.
Notes on the Grilled Chicken Recipe
I discovered that marinating longer than an hour yields even deeper flavor, but don’t exceed 24 hours—acid can start breaking down proteins too much. If you skip Greek yogurt, add a teaspoon of Dijon mustard for tang and emulsification. On a charcoal grill, pile coals toward the back for two-zone cooking—sear over direct heat, then move to the cooler side to finish without burning. And honestly, resting the meat under foil is a small step that pays off big in juiciness.
FAQs about the Grilled Chicken Recipe
Q: Can I use bone-in chicken?
A: Yes—just increase cooking time to 8–10 minutes per side and check for 165°F near the bone.
Q: What if I don’t have a grill?
A: Use a grill pan or broiler—preheat the pan or rack, oil well, and cook as directed.
Q: How do I prevent chicken from sticking?
A: Always oil the grill grates and pat chicken dry before marinating.
Q: Is this recipe gluten-free?
A: Swap soy sauce for tamari and verify honey or maple syrup is pure—then it’s gluten-free.
Q: Can I make the marinade ahead?
A: Yes, mix and store up to 3 days in the fridge—give it a good whisk before using.
Q: How do I know when chicken is done without a thermometer?
A: Cut into the thickest part—juices should run clear, and meat should be opaque.
Q: Any side dish suggestions?
A: Try grilled zucchini, this Grilled Vegetable Skewers, or a zesty corn salad.
Q: My chicken is dry—help!
A: Next time, reduce grill heat slightly, flip sooner, and don’t skip the resting period under foil.
Conclusion
This grilled chicken recipe is a summer staple that’s both healthy and foolproof, delivering juicy, seasoned poultry every time. Fire up your grill, give it a try, and let me know how it turned out—leave a comment below or tag me on Instagram with #SummerChickenDelight. For more backyard inspiration, explore my Zesty Corn Salad or Smoky BBQ Ribs next!
Grilled Chicken Recipe
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts (1" thick)
- 1/4 cup extra-virgin olive oil choose a fruity brand like California Olive Ranch
- 1/4 cup low-sodium soy sauce Kikkoman or tamari if you need gluten-free
- 2 tbsp fresh lemon juice about half a lemon
- 2 tbsp honey or pure maple syrup
- 3 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tsp smoked paprika for that barbecue vibe
- 1/2 tsp freshly ground black pepper
- 1/2 tsp fine sea salt adjust to taste
- Pinch red pepper flakes optional, for a gentle kick
- 1/2 cup plain whole-milk Greek yogurt optional, for extra tenderness
Instructions
- In a bowl, whisk olive oil, soy sauce, lemon juice, honey, garlic, rosemary, paprika, pepper, salt, and yogurt if using. Whisk until smooth—this emulsion helps coat every nook of the chicken.
- Place chicken pieces in a zip-top bag or shallow dish. Pour in the marinade, seal, and press out extra air. Chill for 30–45 minutes (or up to overnight)—this rest time makes the meat unbelievably juicy.
- Heat your gas or charcoal grill to medium-high (about 400°F). For charcoal, wait until coals are ashy white. Oil the grates lightly to prevent sticking.
- Arrange chicken on the grill and cook for 5–6 minutes per side, turning once. You’re looking for those charred grill marks and an internal temperature of 165°F—use a digital thermometer for best results.
- Transfer chicken to a platter and tent loosely with foil. Rest for 5 minutes so juices redistribute—this step makes all the difference between dry and dreamy.
- Slice against the grain and plate with fresh lemon wedges, chopped herbs, or a drizzle of extra marinade warmed on the stovetop. Enjoy immediately for maximum flavor.
