Grilled Chicken Breast
This simple recipe keeps grilled chicken breast tender and juicy! With a few easy techniques and a garlicky Italian marinade, you can transform plain chicken breast into a tasty and satisfying dinner option that’s perfect for any night of the week.
Ingredients
- 1 ½ poundsboneless skinless chicken breasts
- 2 teaspoonsitalian seasoning (homemade or store-bought)
- ½ teaspoonpaprika
- ½ teaspoonred pepper flakes ((optional))
- 5 largegarlic cloves, (minced)
- 2lemons, (zested and juiced)
- ⅓ cupextra virgin olive oil, (plus more for oiling the grill)
- kosher salt
- ¼ cupchopped italian parsley leaves, (for garnish)
Directions
- 1
Pound the chicken breasts: Place one chicken breast in a large zip-top bag. Push out any air and fasten the bag shut. Use a kitchen mallet to pound the chicken until it’s evenly flattened to about 1/2-inch. Repeat with the remaining chicken breasts, pounding one at a time.
- 2
Make the marinade: In a mixing bowl, combine the Italian seasoning, paprika, red pepper flakes (if using), garlic, lemon zest and juice. Add the olive oil and whisk to combine.
- 3
Marinate the chicken: Season the chicken well all over with salt. Add it to the bowl with the marinade and toss to coat. Let it sit at room temperature for 30 minutes.
- 4
Grill the chicken: Lightly oil the grates and preheat your gas grill or an indoor griddle to medium. Arrange the chicken in one single layer over the heated surface. Grill for about 2 to 3 minutes per side, or until the internal temperature reaches somewhere between 155°F and 160°F.
- 5
Cover and rest: Transfer to a large plate and immediately tent a large piece of foil loosely over the chicken. Allow to rest, covered, until its internal temperature reaches 165°F, about 5 minutes.
- 6
Garnish and serve: Sprinkle with parsley and serve.