Grilled Chicken — Full Recipe + Description + Timing + Q&A
Description
This juicy and flavorful Grilled Chicken is marinated in a zesty blend of herbs, garlic, lemon, and spices, then grilled until perfectly charred on the outside and tender inside. It’s perfect for BBQs, weeknight dinners, or meal prep. Works well for both gas and charcoal grills.
Time Overview
Step Time
Prep (mix marinade + prep chicken) 10 minutes
Marinating time Minimum: 30 minutes • Best: 2–4 hours • Max: 12 hours
Grilling time 12–16 minutes
Resting time 5 minutes
Total active time ~20 minutes
Total recommended time ~2.5 hours
Ingredients (Serves 4)
For the Chicken
4 chicken breasts (or 6 thighs)
2 tbsp olive oil
1 tbsp lemon juice (or vinegar)
3 garlic cloves, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano (or thyme)
½ tsp chili flakes (optional)
1 tsp soy sauce or Worcestershire sauce (optional, adds depth)
Instructions
1. Prepare the Marinade
In a bowl, mix:
Olive oil
Lemon juice
Garlic
Salt & pepper
Paprika
Oregano
Chili flakes
Stir well to combine.
2. Prepare the Chicken
Pat chicken dry with a paper towel.
For even cooking, lightly pound thicker parts of the chicken breast (optional).
3. Marinate
Add chicken to the marinade, ensuring every piece is coated.
Cover and refrigerate at least 30 minutes, ideally 2–4 hours.
4. Preheat Grill
Heat grill to medium-high (400–450°F / 200–230°C).
Oil the grates to prevent sticking.
5. Grill the Chicken
Place chicken on the grill and cook:
Breasts:
6–8 minutes per side
Thighs:
5–7 minutes per side
Chicken is done when:
Internal temperature = 165°F (74°C)
Juices run clear
Let the chicken rest 5 minutes before slicing to keep it juicy.
Optional Add-Ons
Extra Flavor Ideas
Add ½ cup yogurt to marinade for extremely tender chicken.
Add 1 tsp honey for a slight glaze.
Add fresh herbs like parsley, cilantro, or rosemary.
Serve With
Grilled vegetables
Rice or mashed potatoes
Fresh salad
Garlic bread
Frequently Asked Questions (Q&A)
Q1: How can I prevent grilled chicken from drying out?
Don’t overcook; use a meat thermometer.
Marinate for at least 30 minutes.
Let it rest before slicing.
Q2: Can I use frozen chicken?
Yes, but thaw completely before marinating for best flavor absorption.
Q3: Can this recipe be made without a grill?
Yes! You can:
Use a grill pan
Bake at 425°F (220°C) for 20–25 min
Air fry at 375°F (190°C) for 15–18 min
Q4: Should I grill with the lid open or closed?
Cook thick pieces with the lid closed for even heating.
Thin pieces can be cooked with lid open.
Q5: What’s the best marinade time?
Minimum: 30 minutes
Ideal: 2–4 hours
Maximum: 12 hours (longer may affect texture)
Q6: Why oil the grill grates?
To prevent sticking and help form a nice sear.