A simple, zesty grilled chicken recipe that’s perfect for weeknights or weekend cookouts. Bright lemon, fresh herbs, and a touch of heat create a flavorful, juicy chicken that pairs well with salads, rice, or grilled veggies.

Prep time

• 15 minutes (plus 30–120 minutes marinating)

Cook time

• 12–15 minutes

Servings

• 3–4

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 1 tablespoon honey or maple syrup (optional, balances heat)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Equipment

• Mixing bowl or resealable zip bag
• Grill or grill pan
• Meat thermometer (recommended)

Instructions

1. Make the marinade
   In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, honey (if using), smoked paprika, cayenne, oregano, thyme, salt, and pepper until well combined.
2. Marinate the chicken
   Place the chicken in the bowl or a zip bag and pour the marinade over it. Ensure all pieces are coated. Refrigerate for at least 30 minutes, ideally 1–2 hours. (For best results, marinate up to 6 hours.)
3. Preheat the grill
   Preheat your grill or grill pan over medium-high heat. Oil the grates or brush the pan with a little oil to prevent sticking.
4. Grill the chicken
   Remove chicken from the marinade, letting excess drip off. Grill for about 5–7 minutes per side (depending on thickness) until grill marks appear and the internal temperature reaches 165°F (74°C).
5. Rest and serve
   Transfer chicken to a plate and let rest for 5 minutes before slicing. Garnish with chopped parsley or cilantro and serve with lemon wedges.

Tips & Variations

• Thickness matters: Pound thicker breasts to an even thickness for more even cooking.
• No grill? Cook in a hot cast-iron skillet or bake at 425°F (220°C) for 18–20 minutes, then broil 1–2 minutes for char.
• Make it smoky: Use smoked paprika and finish with a light char on the grill for extra depth.
• Add veggies: Grill bell peppers, zucchini, or asparagus alongside the chicken for an all-in-one meal.
• Meal prep: Slice leftover chicken and use in salads, sandwiches, or grain bowls.

Serving suggestions

• Serve over a bed of mixed greens with a drizzle of vinaigrette.
• Pair with garlic butter rice or lemon-herb quinoa.
• Add a side of tzatziki or a simple yogurt-cucumber dip.

Estimated nutrition (per serving, approximate)

• Calories: 300–380 (varies by cut and oil amount)
• Protein: ~35g
• Fat: ~14g
• Carbs: ~5g

Notes

• Adjust cayenne to control heat.
• If using bone-in pieces, increase cooking time and aim for a slightly higher internal temp for tenderness.
• Always discard leftover marinade that touched raw chicken, or bring it to a full boil before using as a sauce.

Enjoy!