Heavenly Chicken
Tender, juicy grilled chicken soaked in a simple, zesty marinade—this easy, family-friendly dinner feels luxurious yet comes together in a flash. A go-to recipe for comforting and special meals.
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts thighs stay extra juicy
- ¼ cup extra-virgin olive oil choose a fruity brand like California Olive Ranch
- 3 tablespoons fresh lemon juice about one large lemon
- 2 cloves garlic minced (garlic press or finely chop for best texture)
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1 teaspoon kosher salt adjust if using table salt
- ½ teaspoon freshly ground black pepper
- pinch of red pepper flakes optional, for a mild kick
- zest of 1 lemon adds vibrant fragrance
- fresh parsley or cilantro chopped (for garnish)
Instructions
- In a medium bowl, combine olive oil, lemon juice, garlic, oregano, lemon zest, salt, pepper, and red pepper flakes (if using). Give it a good stir until it looks smooth.
- Place chicken pieces in a ziplock bag or shallow dish and pour the marinade over them—make sure each piece gets coated. Seal or cover and chill for at least 30 minutes, up to 4 hours.
- Light your gas grill to medium-high (around 400°F) or fire up charcoal until coals are glowing hot with a light ash coating. Oil the grates lightly to prevent sticking.
- Lay pieces on the grates; cook thighs 5–6 minutes per side, breasts 4–5 minutes per side. Look for grill marks and an internal temp of 165°F.
- Transfer chicken to a plate, tent with foil, and let rest 5 minutes. This step seals in juices—don’t skip it!
- Scatter fresh parsley or cilantro over the chicken, squeeze a bit more lemon, and serve immediately.
Notes
Room-temp chicken grills more evenly—let it sit out 15 minutes before cooking. If pieces vary in thickness, pound breasts or slice thighs for uniform cooking. Use a digital thermometer to avoid under- or over-cooking; 165°F is your target. Leftover marinade should be discarded—never reuse raw marinade as a sauce. For extra char, crank the heat for the last minute on each side, watching closely so it doesn’t burn.
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