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grilled chicken breast Recipe

Grilled Chicken Breast

This classic grilled chicken breast recipe delivers juicy, flavorful meat with simple ingredients and minimal fuss. Perfect for a quick weeknight dinner or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts About 150 g each.
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 lemon juice

Equipment

  • 1 grill or grill pan
  • 1 tongs
  • 1 meat thermometer
  • 1 mixing bowl
  • 1 plastic wrap (optional)

Method
 

  1. Preheat your grill or grill pan to medium-high heat.
  2. Pat chicken breasts dry with paper towels. If the breasts are uneven in thickness, lightly pound them to an even thickness using a meat mallet or rolling pin.
  3. In a mixing bowl, combine olive oil, salt, black pepper, garlic powder, paprika, oregano, thyme, and lemon juice.
  4. Add the chicken breasts to the bowl and rub the seasoning mixture all over each piece. Let marinate for at least 5 minutes (or cover with plastic wrap and refrigerate for up to 2 hours for deeper flavor).
  5. Place the chicken breasts on the preheated grill. Grill for about 6-7 minutes per side, turning once, until grill marks appear and the internal temperature reaches 74°C (165°F).
  6. Remove the chicken from the grill, cover loosely with foil, and let rest for 5 minutes before slicing and serving.
  7. For extra tenderness, marinate the chicken for up to 2 hours before grilling.
  8. Serve with a fresh salad, grilled vegetables, or rice for a balanced meal.

Notes

For extra tenderness, marinate the chicken for up to 2 hours.
Serve with a fresh salad, grilled vegetables, or rice for a balanced meal.
You can swap dried herbs for fresh (use twice as much if using fresh).
Do not overcook to avoid dryness; check temperature with a meat thermometer for best results.