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Grilled Chicken Recipe

Grilled Chicken Recipe

This grilled chicken recipe delivers juicy, marinated poultry with a smoky, charcoal-kissed flavor—ideal for a healthy, easy summer dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 servings

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.

Notes

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.
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